Oven-Baked Chocolate Ganache Tart with Sea Salt
A rich dark chocolate tart baked to silky smoothness with a flaky crust and finished with a sprinkle of flaky sea salt to balance the sweetness. This french-inspired desserts ready in about 50 minutes layers all-purpose flour, (cold, cubed) unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup (cold, cubed) unsalted butter
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3 tbsp cold water
- 8 oz bittersweet chocolate chips
- 3/4 cup heavy cream
- 2 tbsp (room temperature) unsalted butter
- to taste flaky sea salt
Instructions
- Step 1: Preheat the oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt until combined. Add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs. Slowly add 3 tbsp cold water, pulsing until dough just comes together. Gather dough into a disk, wrap in plastic, and chill for 30 minutes.
- Step 2: On a lightly floured surface, roll out chilled dough into a 10-inch circle. Transfer to a 9-inch tart pan, pressing dough evenly on bottom and sides. Trim excess dough. Prick the bottom with a fork and bake for 15 minutes until lightly golden. Remove and cool slightly.
- Step 3: In a small saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over 8 oz bittersweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in 2 tbsp room temperature unsalted butter until glossy.
- Step 4: Pour chocolate ganache into the warm tart shell and smooth the top with a spatula. Let cool to room temperature, then refrigerate for at least 2 hours to set.
- Step 5: Just before serving, sprinkle flaky sea salt over the tart to taste, slice, and enjoy the balance of rich chocolate and salt.
Frequently asked questions
How long does Oven-Baked Chocolate Ganache Tart with Sea Salt take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oven-Baked Chocolate Ganache Tart with Sea Salt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oven-Baked Chocolate Ganache Tart with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Baked Chocolate Ganache Tart with Sea Salt for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Baked Chocolate Ganache Tart with Sea Salt?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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