Pink Sea Salt Chocolate Tart

Chefs, meet the centerpiece of your holiday dessert table. This gorgeous chocolate tart strikes the perfect balance between elegant and unfussy—if you don’t have Raaka chocolate, feel free to use your favorite dark chocolate (we recommend at least 70% cacao). Either way, don’t skip the sea salt garnish! The salty flakes help to cut through the rich ganache. Pink Sea Salt Tart_Head

Pink Sea Salt Chocolate Tart

Active Cook Time: 15-25 minutes

Inactive Cook Time: 1 hour 30 minutes

Makes: 12 Servings


10 Ounces Shortbread Cookies

1 Tablespoon Granulated Sugar

6 Tablespoons Unsalted Butter, melted

12.6 Ounces Raaka Pink Sea Salt Chocolate, chopped (7 bars)

1 ¼ Cups Heavy Cream

½ Teaspoon Vanilla Extract

½ Teaspoon Sea Salt


Make the crust: Place the shortbread cookies in a food processor. Pulse until the cookies are finely ground. Add the sugar and butter. Pulse until the mixture is moistened and the consistency of wet sand. Press the mixture evenly onto the bottom and up the sides of a 9-inch tart pan. Transfer to the refrigerator and chill until the crust has set, at least 30 minutes.

Make the ganache: Place the chocolate in a large, heatproof bowl. In a small saucepan, heat the cream to boiling on medium-high. Once boiling, remove from heat and pour over the chocolate. Let stand for 2 minutes. Using a spatula, stir until thoroughly combined. Stir in the vanilla extract.

Assemble & serve the tart: Pour the ganache into the chilled crust. Transfer to the refrigerator and chill until the ganache has set, about 1 hour. Garnish with the sea salt. Enjoy!


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