Chocolate Sable Tart with Ganache and Maldon Salt

5 from 2 votes

What's not to love about an all chocolate tart topped with flakes of salt? Absolutely nothing! This is the perfect balance of crunch, sweet, and salty. If you love chocolate then you will want to try this easy dessert recipe.

Ganache is a fancy word for a creamed chocolate, that can be a filling of a cake, truffle, icing, or in this case a tart filling. It is so easy to make and so versatile. You can add different ingredients to make it even more delicious like, vanilla, orange, honey, cinnamon, spice, etc...

The chocolate tart dough I used in this recipe comes from the Dominique Ansel book. The dough comes together very easily and tastes absolutely fantastic! Here is the chocolate sable tart with ganache and maldon salt, I hope you enjoy it!

Ingredients

6 people

For the chocolate tart dough

10 tbsp butter
2/3 cup powder sugar
1 whole egg
1/2 cup unsweetened cocoa powder
1 cup flour plus more if for rolling
1/4 tsp salt

Ganache You can use either basic ganache or Honey Ganache for the filling

Honey Ganache

1 tsp maldon salt

Nutritional information

Calories: 160kcalCarbohydrates: 35gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 126mgPotassium: 166mgFiber: 3gSugar: 14gVitamin A: 42IUCalcium: 41mgIron: 2mg

kitchen aid

Prep Time 25

Cook Time 20

Total Time 45

Servings 6 people

For the tart

In a food processor or stand mixer place butter and powdered sugar. Cream together for 20-30 seconds. Add the egg to the mixture and combine well. Then stop and add salt, flour, and cocoa powder. Start the processor again until the dough comes together. Take the dough out of the processor and you can lightly dust it with flour if it is "wet". You can wrap the dough in parchment paper and place in the refrigerator for 20-30 minutes. (or if your in a hurry skip)
Otherwise, with a rolling pin roll out your dough to a out to an 1/8 inch thickness. Take your tart mold and carefully place your tart dough inside the mold ( I used small individiual sizes like 4 inch but you can make just one normal 9 inch if you so choose). Using a rolling pin roll the pin over the mold to trim off any excess dough. With a fork prick the dough all over. Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart. Place in the oven and bake for 15-17 minutes at 375 degrees. Take out the pie tart and take off the parchment and save the weights for another baking day.

To Finish

For the ganache add cream and honey to a pot and bring to a boil. Meanwhile place the chocolate in a heat proof bowl. Once the cream comes to a boil, pour the cream mixture over the chocolate and let it sit for 1 minute. Then whisk until completely smooth. Then add the butter until shiny and smooth. Allow the ganache to cool slightly. Then place in the inside the tart shells. Use an offset spatula to wipe the tops completely smooth or alternatively you can tap down on the tart shell a few times lightly on the counter top. Finish the tart with a few flakes of maldon salt. You can place the tarts in the refrigerator so the ganache can firm up a bit or keep out for at room temperature for an even richer texture, Serve and enjoy!