Chocolate Tart with Orange, Olive Oil, and Sea Salt
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Here’s a little moody bittersweet chocolate tart situation for your Fine Art Friday pleasure. A chocolate cookie crust filled with an orange flavored chocolate ganache, artfully drizzled with a good quality olive oil and flaky sea salt. This is a chocolate lover’s dream, sinfully good, and decadent AF. It’s quite possibly the epitome of perfection in chocolate form. It’s OK if you don’t want to share.
Things are Shaping Up
Chocolate Tart with Orange, Olive Oil, and Sea Salt
Chocolate Tart with Orange, Olive Oil, and Sea Salt
Igredients:
Cooking spray
5 oz unsalted butter, melted
6 1/2 oz chocolate wafer cookies
1 C heavy cream
1/2 C whole milk
360 g bittersweet chocolate, chopped
2 tsp orange zest
olive oil
Maldon flake salt
Preheat oven to 325 degrees. In a food processor, finely grind the chocolate cookie wafers. Slowly drizzle in melted butter and pulse until mixture is combined. Spray 9” tart pan with cooking spray, and then press cookie mixture onto bottom of the pan in an even layer, carefully working the crust up the sides. Bake for 15 minutes until the crust has set. Let crust cool completely while you make the ganache.
Chop up chocolate into small pieces or shavings and place into a mixing bowl. Heat up cream and milk in a small saucepan and bring to a boil. Pour cream over the chocolate and stir until completely melted. Add orange zest, and stir to combine. Pour ganache into tart shell, and smooth out the top with an offset spatula, making sure the chocolate is level and even. Place in the refrigerator to set.
Before serving, let tart sit at room temperature for about 15 minutes to slightly soften. Drizzle olive oil and a sprinkle of flaky sea salt over the top. Cut into small wedges.
