Chocolate tartlets with sea salt

I've never understood why people like their watermelons with salt. To be honest, I thought it was strange and absurd. They were either trying too hard to be creative or just plain weird. Nor have I ever been tempted in the slightest to try it myself. I like my watermelons just the way nature intended, thank you very much.

My "ah ha!" moment came a few years ago, when I tasted a piece of dark chocolate flaked with sea salt. Wow. The salty taste was not very pronounced, but it plays this trick on the tastebuds and heightens the chocolate. The chocolate taste more...chocolatey! I suppose the key is the tiny amount of salt used, I mean MINUSCULE. Just enough to enhance the chocolate quotient but not so much that it tastes salty.

This is a chocolate tart that I make often, though always with different toppings. I thought salt and pistachios might be a delightful addition this time. I happen to have some Hawaiian red sea salt on hand and thought it would make a nice color contrast to the bright green pistachio, but any sea salt would work. I'm sure fleur de sel would be phenomenal with the chocolate too! I've also made this tart topped with fresh raspberries, then lightly dusted them with powdered sugar just before serving. On lazier days, I've served it with nothing other then a dollop of whipped cream. It turned out simple, elegant and just as nice!

The recipe for the crust will make more than needed, so the dough can be frozen for another use.  Leftover dough can also be rolled into logs and chilled, then slice into 1/2-inch thickness cookies and baked for a delicious chocolate sable cookie.  Be very gentle with the this baked dough though, it's very delicate and will break easily!





Chocolate Tartlets with Sea Salt
Makes 20 3-inch tartlets

For the crust
(adapted from Dorie Greenspan's Baking From My Home To Yours)

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons very cold or frozen butter, cut into small pieces
1 large egg yolk

Put the flour, cocoa, confectioners' sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Add the yolk a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough forms clumps and curds.

Turn the dough out onto a work surface and very lightly knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press the dough into buttered tartlet pans. Freeze the crust for a minimum of 30 minutes.

Preheat oven to 180°C. Put the frozen tartlet crusts on a baking sheet and bake for 20 minutes. Transfer to cool completely on a wore rack.


For the ganache filling 

285 grams dark chocolate, finely chopped
1 1/4 cups heavy cream
5 tablespoons unsalted butter, at room temperature

Put the cream in small saucepan and bring to a boil. Meanwhile, place chopped chocolate in a bowl or measuring cup with a pouring spout. In a separate bowl, work softened butter with a rubber spatula until it is smooth and creamy. When the cream boils, remove from heat and pour over the chocolate. Gently stir the cream into chocolate, until chocolate has completely melted and the mixture is smooth. Let mixture cool for a few minutes. Add butter into chocolate one tablespoon at a time, stirring after each addition. The ganache should be smooth and glossy after all the butter is incorporated.

For assembly 

1/4 cup pistachio, coarsely chopped
A handful of coarse sea salt

Pour ganache into each tartlet shell, filling almost to the top. Chill for 15 minutes in the fridge. Top each tartlet with a few pieces of pistachio and a sprinkle of sea salt. The tartlets can be stored in the fridge for up to 4 days. Serve with a dollop of créme fraîche or whipped cream.