Ingredients
1 1/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 egg yolk
2 tablespoons ice water
8 oz dark chocolate (70% cocoa), finely chopped
1 cup heavy cream
1/2 teaspoon vanilla extract
Flaky sea salt for garnish
Instructions
Step 1: In a food processor, pulse flour, cocoa powder, sugar, and salt until combined for the nightshade chocolate tarts recipe base.
Step 2: Add cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough just begins to clump together.
Step 3: Turn the dough out onto a surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Step 4: Preheat oven to 375°F (190°C). Roll out the dough and press into six 4-inch tart pans. Trim edges and prick the bottoms with a fork.
Step 5: Bake the tart shells for 15-20 minutes. Let them cool completely before removing from the pans.
Step 6: Place chopped chocolate in a heat-proof bowl. Heat heavy cream in a small saucepan until simmering, then pour over the chocolate.
Step 7: Let sit for 5 minutes, then stir in vanilla until the ganache is smooth and glossy. Pour into the cooled tart shells.
Step 8: Let the nightshade chocolate tarts recipe set at room temperature for 2 hours or until firm. Sprinkle with flaky sea salt before serving.
Notes
Ensure the cream does not reach a full boil to avoid burning the chocolate. For a mirror-like finish, do not whisk too vigorously to avoid air bubbles.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 tart
- Calories: 385 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
Keywords: nightshade chocolate tarts recipe, dark chocolate tart, cocoa shortcrust, ganache recipe, gothic dessert
