Salted Dark Chocolate Tart
This salted dark chocolate tart is rich, glossy, and deeply chocolatey, with a cookie crumb crust and caramel layer that make each slice feel like a special-occasion dessert. Florida Pure Sea Salt gives the tart its clean finishing contrast: it sharpens the dark chocolate, balances the sweetness of the caramel, and adds a delicate savory edge without competing with vanilla or cream. Serve it chilled in thin slices for holidays, dinner parties, birthdays, or any dessert table where a little sea salt makes chocolate taste more complete.
INGREDIENTS
- 1 1/2 cups Oreo cookie crumbs
- 1/3 cup butter, melted
- 2 tblspns butter, cubed
- 3/4 cup sugar
- 3 tbspns water
- 1/3 cup heavy whipping cream
- 4 cups dark chocolate chips
- 1 1/4 cups heavy whipping cream
- 1 tspn vanilla extract
- ½ tspn Florida Pure Sea Salt
Why Florida Pure Sea Salt Works in This Salted Dessert
Pure Sea Salt works well in dark chocolate desserts because it adds clean salinity and a slight finishing texture without introducing another flavor. In this tart, the salt keeps the caramel from tasting flat and helps the chocolate taste deeper. Add a measured amount in the filling, then finish with a small pinch on top before serving.
INSTRUCTIONS
1. In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes.
2. For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil).
3. Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes while tightly holding lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times.
4. Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes.
5. Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes.
6. Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.
7. Enjoy!
FAQ
Q: Can I make this tart ahead?
A: Yes. It benefits from chilling, so it can be made the day before serving.
Q: What salt is best for chocolate tart?
A: Florida Pure Sea Salt is the best fit when you want a clean salted chocolate flavor. Maple Bacon Sea Salt is better for a smoky-sweet variation.