Okay, I know what you’re thinking. You’re probably thinking, alright- a salted dark chocolate tart I can get behind easily.
But a rye crust? Isn’t this too weird?
Give it a try! The rye flour adds a tasty depth of flavor to the crust of this rich, incredible chocolate tart. It definitely does not overwhelm the chocolate in the slightest- it basically adds a little intrigue (as does the sea salt- which you can just skip if you’re not a “salty chocolate” person.)
This tart is a simply phenomenal chocolate dessert- a chocolate lover’s dream. No one will know how easy it was to make- they’ll be so impressed. The crust is shortbread-esque, pressed into the pan- no rolling pin required. The filling is basically a really rich chocolate ganache situation, made by heating a heavy cream mixture and whisking in fabulous chocolate.
This is the kind of simple dessert to which good quality dark chocolate makes a pretty noticeable difference, so if you can, invest in a slightly nicer bar of chocolate! I like the Lindt 70% dark chocolate bars from the candy aisle- two 3.5 oz bars makes for the perfect amount of luxurious dark chocolate for this tart. You could also go even fancier- it’s up to you.
Tools & Equipment for Salted Dark Chocolate Tart
- Tart pan with removable bottom- I use this one. If you don’t have a tart pan or flan tin a springform pan works quite well also!
- Large bowl- for mixing crust- a glass or other microwaveable bowl works well
- Medium saucepan- for preparing filling- a heavy-based saucepan works best
- Small bowl for beating egg
- Whisks
- Liquid measuring cup
- Measuring cups and spoons
- Cutting board & knife- if needed to chop chocolate
Ingredients for Salted Dark Chocolate Tart
- 1/2 cup butter: recommend unsalted
- 1/4 cup (50g) granulated sugar
- pinch of fine sea salt or kosher salt- omit if you use salted butter
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup rye flour: the rye flour adds a depth of flavor to this buttery crust that I love, but you can also swap it out for whole wheat flour or just more all-purpose flour!
- 1/2 cup heavy whipping cream
- 1/2 cup whole milk: I like this cream & milk combination best, but you could just use 1 cup of half and half instead, and you will still get good results.
- 2 tbsp granulated sugar
- pinch of fine sea salt or kosher salt
- 7 oz (200 g) dark chocolate– I like to use 70% cocoa Lindt chocolate bars.
- 1 large egg, lightly beaten
- flaky sea salt– Maldon or similar- for topping
- Whipped cream, optional- for topping
The Process: How to Make this Salted Dark Chocolate Tart with Rye Crust
Make the crust:
Place your butter in a glass bowl or other large microwaveable container- OR you can melt the butter on the stove in a small saucepan, if you prefer.
When the butter is melted, whisk in the sugar and salt, then add the flours and whisk in thoroughly. The dough will have kind of a sandy, wet texture.
Use a spatula to scrape the tart dough into your tart tin and press the dough evenly over the bottom. I cover my hand with a plastic sandwich baggie to do this.
Prick the crust several times with a fork and place it in the refrigerator to chill for 20-30 minutes before baking.
Preheat the oven to 350 degrees.
When ready, place the tart pan on a baking sheet, then in the oven to bake for 22-25 minutes, until golden brown.
While the crust is baking, prepare the filling.
Make the filling:
Roughly chop your chocolate bars, if not done yet.
Place the cream, milk, sugar and salt in a saucepan, and place on the stove over medium-low heat. Heat just to a simmer, then remove from the heat.
Add your chocolate into the pan with the milk mixture. Let it sit for two minutes, then whisk steadily until all the chocolate is incorporated into the milk & cream mixture.
Lightly beat your egg, and then add it to the chocolate mixture and whisk thoroughly. The texture of the chocolate filling will thicken somewhat.
Pour chocolate mixture into your baked tart crust. Decrease the oven temperature to 300 degrees. Place the baking sheet with the tart on it back in the oven and bake for 12-16 minutes, until almost set- when you gently shake the baking sheet, the center of the tart should still have a little jiggle to it.
Remove the tart pan to a wire rack to cool. Sprinkle flaky salt, such as Maldon or something similar, over the top of the tart filling.
Allow the tart to cool- you can let it cool all the way to room temperature if you wish or serve it slightly warm (my favorite!)
I highly recommend whipping up some lightly sweet vanilla whipped cream to serve with this tart while you wait for it to cool.
Serve this decadent chocolate dessert in nice slivers, with a dollop of fresh whipped cream.
Frequently Asked Questions
How Should I Store My Tart?
This tart keeps in the fridge, covered, for a few days. As desserts go, this one keeps quite well!
Alternatives
You could swap out the dark chocolate for high quality milk chocolate, if you wish, though I would recommend decreasing or eliminating the sugar. Depending on the percentage of cocoa fats in the chocolate you choose, the texture could change slightly, but should still be excellent and perhaps not even a noticeable difference at all.
As noted above, you do not have to use the rye flour in the crust if you don’t want- you can replace it with an equal amount of whole wheat or other whole grain flour, or simply use one cup of all-purpose flour.
Salted Dark Chocolate Tart with Rye Crust
Ingredients
- For the crust:
- 1/2 cup butter: recommend unsalted
- 1/4 cup 50g granulated sugar
- pinch of fine sea salt or kosher salt- omit if you use salted butter
- 1/2 cup 60 g all-purpose flour
- 1/2 cup rye flour
- For the filling:
- 1/2 cup heavy whipping cream
- 1/2 cup whole milk
- 2 tbsp granulated sugar
- pinch of fine sea salt or kosher salt
- 7 oz 200 g dark chocolate- I like to use 70% cocoa Lindt chocolate bars.
- 1 large egg lightly beaten
- flaky sea salt- Maldon or similar- for topping
- Whipped cream optional- for topping
Instructions
- Make the crust: Place your butter in a glass bowl or other large microwaveable container- OR you can melt the butter on the stove in a small saucepan, if you prefer.
- When the butter is melted, whisk in the sugar and salt, then add the flours and whisk in thoroughly. The dough will have kind of a sandy, wet texture.
- Use a spatula to scrape the tart dough into your tart tin and press the dough evenly over the bottom. I cover my hand with a plastic sandwich baggie to do this.
- Prick the crust several times with a fork and place it in the refrigerator to chill for 20-30 minutes before baking.
- Preheat the oven to 350 degrees.
- When ready, place the tart pan on a baking sheet, then in the oven to bake for 22-25 minutes, until golden brown.
- While the crust is baking, prepare the filling.
- Roughly chop your chocolate bars, if not done yet.
- Place the cream, milk, sugar and salt in a saucepan, and place on the stove over medium-low heat. Heat just to a simmer, then remove from the heat.
- Add your chocolate into the pan with the milk mixture. Let it sit for two minutes, then whisk steadily until all the chocolate is incorporated into the milk & cream mixture.
- Lightly beat your egg, and then add it to the chocolate mixture and whisk thoroughly. The texture of the chocolate filling will thicken somewhat.
- Pour chocolate mixture into your baked tart crust.
- Decrease the oven temperature to 300 degrees. Place the baking sheet with the tart on it back in the oven and bake for 12-16 minutes, until almost set- when you gently shake the baking sheet, the center of the tart should still have a little jiggle to it.
- Remove the tart pan to a wire rack to cool. Sprinkle flaky salt, such as Maldon or something similar, over the top of the tart filling.
- Allow the tart to cool- you can let it cool all the way to room temperature if you wish, or serve it slightly warm (my favorite!)
- I highly recommend whipping up some lightly sweet vanilla whipped cream to serve with this tart while you wait for it to cool.
- Serve this decadent chocolate dessert in nice slivers, with a dollop of fresh whipped cream.
Notes
Pin for later:
What Should I Make Next?
Try Chocolate Rye Torte for a different chocolate & rye dessert option!
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
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