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The dessert, Chic bistro

Thin chocolate tart with fleur de sel

This thin chocolate tart with fleur de sel is a dessert for 6 that pairs a silky ganache with a crisp shortcrust base. It takes 30 minutes of active work and is made entirely the day before, since chilling is what sets the texture. It's easy, costs about €1.70 per person, and the trick is pouring the ganache warm, not hot, so it sets smooth without cracking.

My thin chocolate tart, a silky ganache over a crisp shortcrust, with a few grains of fleur de sel to lift it.

Thin chocolate tart with fleur de sel
For
6 people
Work
30 min
Total time
2 h 10
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.70
Calories per person
510 kcalcalculated by Kiloach, your weight coach

Under a thin layer of glossy ganache, the shortcrust stays crisp, and a few grains of fleur de sel cut through the chocolate's sweetness in every bite. That contrast between the crunchy base, the silky ganache, and the small hit of salt makes this tart more interesting than a classic molten cake, without any extra work.

It's a great dessert for a dinner with friends or a family meal, any time of year, when you want to end the meal on a rich note without it feeling heavy. It works just as well after a winter stew as after a light summer dinner, and it pleases kids and adults alike.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 4 h 28
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, roll out and blind bake the crust, make the ganache, pour it into the shell, and let it set in the fridge overnight. On the day itself, there's nothing left to do before your guests arrive. Right before serving, take the tart out half an hour ahead, scatter fleur de sel over it, and cut slices with a knife dipped in hot water.

The ingredients

6 people

Dairy

  • shortcrust pastry 1
  • heavy cream 25 cl
  • butter 30 g
  • egg 1

Pantry

  • dark chocolate 250 g
  • fleur de seloften in the pantry 1 tsp

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Roll out the pastry into a tart pan, prick the base, and blind bake it with dried beans at 180°C. 25 min

    Prick the dough all over with a fork so it won't puff up.

  2. Brush the pre baked base with a little beaten egg and return it to the oven to seal it. 3 min

    This thin coating keeps the base crisp even under the ganache.

  3. Chop the chocolate, heat the cream, pour it over the chocolate, then stir from the center outward.

    Let it sit for a minute before stirring, the chocolate melts better.

  4. Stir small pieces of butter into the ganache to make it glossy.

    The butter needs to be soft, otherwise it stays lumpy.

  5. Pour the ganache into the tart shell and let it set in the fridge overnight. 4 h

    Tap the pan gently on the counter to smooth the surface.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the tart out half an hour before serving, scatter with fleur de sel, and slice.

    Dip the knife in hot water between each slice.

Our tips to get it right

  • Pick a dark chocolate around 60 to 70 percent cocoa, its stronger edge balances the sweetness of the crust and the fleur de sel better.
  • Start with cold heavy cream before heating it, it comes up to temperature more evenly without scorching at the bottom of the pan.
  • Take the tart out of the fridge a good half hour before serving, cold ganache hides its silkiness and makes the chocolate taste harder.

The variations

  • Swap the dark chocolate for milk chocolate for a softer version kids enjoy more, and cut back slightly on the fleur de sel.
  • Add the zest of one orange to the hot cream before pouring it over the chocolate for a more fragrant chocolate orange tart.
  • For a same day version, use a store bought pre baked shortcrust shell and count only the chilling time, about 2 hours instead of 4.

What to serve it with

  • A strong coffee to cut the sweetness
  • A few fresh raspberries on the side
  • A scoop of vanilla ice cream

Storage

The tart keeps for 2 to 3 days in the fridge, covered with plastic wrap or under a dome. It doesn't freeze well, since the ganache loses its shine and smooth texture once thawed. Always take it out half an hour before serving so the ganache turns silky again.

Questions about this recipe

Can shortcrust be swapped for sweet pastry or pie dough?

Yes, sweet pastry works well and adds a bit more sugary crunch. Regular pie dough also works, but the result will be less rich and more neutral tasting.

Why does the ganache sometimes crack on top?

This happens when the ganache is poured too hot or the chocolate overheated while melting. Always pour it warm, not hot, and let it set in the fridge undisturbed.

How do you cut clean slices without wrecking the ganache?

Dip the knife blade in hot water, then wipe it dry before each cut. The warm blade glides through the cold ganache without shattering it.

Can the recipe be doubled for more guests?

Yes, using a larger pan or two regular size tarts. Keep the ganache layer the same thickness, otherwise the chilling time will change.

Can a thin chocolate tart with fleur de sel be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a thin chocolate tart with fleur de sel?

Allow 2 h 10 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a thin chocolate tart with fleur de sel?

About 510 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a thin chocolate tart with fleur de sel cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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95 kcalcalculated by Kiloach

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