A simple chocolate tart is a fancy, decadent dessert! Rich, creamy chocolate ganache tart, with a crisp, bittersweet chocolate pate sucree base. I've provided options to make this tart even easier to make.EASY - This recipe is easy. The most involved part is making the tart dough, which is easy as well. Alternative options for the tart dough have also been provided. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. There is a long chill time. This can be done overnight.
Make the chocolate pate sucree crust according to the linked recipe. Please note that recipe is for 2 crusts, so you can wrap and freeze the extra dough disc for up to 3 months.
Once the crust is baked, let it cool completely to room temperature.
Brush a layer of the melted cocoa butter or chocolate on the inside surface of the chocolate tart. Then let it set.
Chocolate ganache filling
Chop the chocolate into smaller pieces so that they melt faster. Place the chocolate in a bowl.
Heat the milk and salt in a saucepan over medium heat, until the cream is steaming. Stir occasionally.
When the cream mix is steaming, pour it over the chocolate and cover the bowl for about 30 - 60 seconds.
Add the bourbon and stir until the chocolate has melted and the ganache is smooth. While still warm, add the cubed and softened butter. Stir until the butter has melted and mixed in completely.
Let the ganache cool down slightly (but still has very pourable consistency). Then pour the ganache mixture into the tart shell.
Allow the ganache to cool down further at room temperature. Sprinkle sea salt flakes on top, and refrigerate until the filling is set and the tart is ready to be served.
Serve
Thinly slice the chocolate tart and serve with dollops of whipped cream or a drizzle of salted caramel sauce.