Dark Chocolate Espresso Tart with Sea Salt Crust

 

Tart with Sea Salt Crust

There’s something undeniably captivating about the combination of dark chocolate and espresso. It’s bold, luxurious, and deeply satisfying — and when paired with a flaky, sea-salted crust, the result is a dessert that feels both indulgent and sophisticated. This Dark Chocolate Espresso Tart with Sea Salt Crust is the kind of dessert that steals the spotlight on any table. With its glossy ganache filling and just the right touch of sea salt, every bite delivers a perfect harmony of bitterness, sweetness, and richness.

This tart may look like something from a high-end patisserie, but it’s surprisingly simple to make at home. Whether you’re preparing it for a dinner party or as an indulgent treat for yourself, this recipe guarantees elegance with every silky slice.

Ingredients

For the Sea Salt Crust

• 1 ¼ cups all-purpose flour

• ¼ cup cocoa powder

• ¼ cup granulated sugar

• ½ teaspoon fine sea salt

• ½ cup cold unsalted butter, cubed

• 1 large egg yolk

• 2–3 tablespoons cold water

For the Dark Chocolate Espresso Filling

• 1 ¼ cups heavy cream

• 2 tablespoons unsalted butter

• 8 oz high-quality dark chocolate (60–70%), chopped

• 1 teaspoon pure vanilla extract

• 1 tablespoon finely ground espresso or instant espresso powder

• 1–2 tablespoons strong brewed espresso (optional, for extra depth)

• Pinch of sea salt

For Garnish

• Flaky sea salt

• Chocolate curls or espresso beans (optional)

Instructions

Step 1: Make the Sea Salt Crust

In a mixing bowl, whisk together the flour, cocoa powder, sugar, and sea salt. Add the cold cubed butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs.

Add the egg yolk and mix lightly. Then add cold water, one tablespoon at a time, until the dough just starts to come together. It should not be sticky — just moist enough to form a smooth ball.

Shape the dough into a disc, wrap it tightly in plastic, and refrigerate for 30 minutes.

Step 2: Blind Bake the Crust

Preheat your oven to 350°F (175°C).

On a lightly floured surface, roll out the chilled dough into a circle large enough to fit an 8–9-inch tart pan. Carefully transfer the dough into the pan, pressing it into the edges and trimming off any excess.

Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake for 12 minutes, then remove the parchment and weights and bake for another 8–10 minutes, until the crust is firm but not dry.

Let the crust cool completely while you prepare the filling.

Step 3: Prepare the Espresso Ganache Filling

In a small saucepan, heat the heavy cream and butter over medium heat until just beginning to steam — do not boil.

Remove from heat and whisk in the chopped dark chocolate until completely melted and smooth. Add the vanilla, espresso powder, brewed espresso (if using), and a pinch of sea salt. Whisk until silky and glossy.

Taste the mixture — if you'd like a stronger espresso flavor, add a bit more espresso powder.

Step 4: Fill the Tart

Pour the warm chocolate espresso ganache into the cooled tart crust. Gently tap the pan on the counter to release any air bubbles and smooth the top.

Refrigerate the tart for 2–3 hours, or until the filling is set but still luxuriously soft when sliced.

Step 5: Garnish and Serve

Before serving, sprinkle the top with flaky sea salt to enhance the chocolate’s depth. Add chocolate curls or espresso beans for elegance, if desired.

Slice with a warm knife for the cleanest cuts.

This tart is best enjoyed chilled or slightly cool.

Final Thoughts

This Dark Chocolate Espresso Tart is pure sophistication — a dessert that speaks in rich, velvety tones and deep aromas. The pairing of dark chocolate and espresso creates a flavor symphony that appeals to both coffee lovers and chocolate enthusiasts. The sea salt crust adds just enough contrast to highlight every note without overpowering them.

It’s a dessert that feels luxurious yet comforting, bold yet balanced. One bite and you'll understand why it becomes a signature dessert in any home kitchen.

Helpful Tips

1. Use quality chocolate
Good chocolate makes all the difference. Choose bars over chocolate chips for a smoother melt.

2. Don’t skip the salt
Flaky sea salt is essential — it elevates every flavor and keeps the dessert from feeling overly rich.

3. Chill properly
Give the tart at least 2 hours to set. Overnight is even better for clean slices.

4. Make it ahead
This tart stores beautifully. Make it a day ahead for stress-free entertaining.

5. Add flavor twists
Try adding orange zest, a splash of bourbon, or crushed hazelnuts for variations.

6. Storage
Keep refrigerated for up to 4–5 days. Serve chilled for best texture.