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Bittersweet Chocolate Honey Tart
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Bittersweet Chocolate Honey Tart

a decadent, perfectly simple dark chocolate ganache tart with a sweet crumbly pastry crust - ready to be topped with anything you love, or nothing at all

Ingredients

Pastry Shell

  • 1 stick salted butter at room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1 cup all purpose flour, unbleached
  • 1 organic egg yolk

Bittersweet Chocolate Filling

  • 8 oz. bittersweet dark chocolate, at least 70% finely chopped
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 2 T raw dark honey
  • 2 organic egg yolks
  • 2 T salted butter, at room temperature
  • 1/2 tsp kosher salt
  • 2 tsp pure vanilla extract

Instructions

  1. For the pastry shell: combine the room temperature butter, salt, and granulated sugar in a medium sized bowl, and mix throughly with a large wooden spoon until the butter is pale in color and slightly fluffy. Add the flour to the bowl, and mix gently to combine. Add the egg yolk and mix just until the dough forms. 

  2. Wrap the dough in plastic wrap and refrigerate for about 35-45 minutes. Preheat oven to 350 degrees F. Spray a 9-inch removable bottom tart pan with nonstick cooking spray, set aside. Place the dough on a slightly floured surface, sprinkle the top with flour as well, and roll out to about an 11-inch circle, 1/4-inch thick. Gently transfer the dough to the prepared tart pan. Don't worry if the dough cracks or breaks. Use your finger to patch it up. Poke the dough several times with a fork, so that air can escape during baking. Once the dough is pressed up the sides of the pan, spray the dough lightly with a shot of nonstick cooking spray. If the dough is getting too warm or sticky, place it in the fridge or freezer for about 15 minutes to firm back up. Place a 12-inch piece of aluminum foil on the dough, and fill the pan with pie weights, beans, or granulated sugar. Place the tart shell on a rimmed baking sheet. Bake for 15 minutes or until pale golden brown. Remove the foil and pie weights, and set aside to cool on a wire rack.

  3. In the meantime, make the Bittersweet Chocolate filling. Place the chopped chocolate in a medium sized heatproof bowl. Combine the cream, milk, and honey in a small saucepan over medium heat and scald until small bubbles form around the perimeter of the pan, about 3-4 minutes. Pour the hot cream mixture over the chopped chocolate, and let stand for 1 minutes. Whisk the chocolate and cream until all of the chocolate is melted and combined. Whisk in the butter, one tablespoon at a time, then the egg yolks, then vanilla and salt. 

  4. Pour the chocolate ganache filling into the tart shell (on the rimmed baking sheet), and return to the oven to bake for about 12-15 minutes or until the filling is set, but slightly jiggly like Jell-O. Let cool at room temperature for 2-3 hours. Serve at room temperature, and top with unsweetened cocoa powder, shaved chocolate, fresh fruit, flakey sea salt or soft whipped cream.

    If there are any slices left, be sure to store in the refrigerator.