Triple Chocolate Tart
1 hour 5 minutes
This rich chocolate dessert will satisfy any sweet craving, and is a great dish to enjoy with family and friends!
10 Tbsp Unsalted butter, softened at room temperature
⅓ Cup Sugar
¼ tsp Fine sea salt
1 Egg yolk
1 tsp Vanilla extract
1 ¼ Cup Hawaiʻi-Grown ʻUlu Flour
¼ Cup Cocoa powder
1 ½ Cup Heavy cream
1 Cup Dark semi-sweet chocolate
2 Eggs, lightly beaten
¼ tsp Sea salt
½ Cup Heavy cream
½ Cup Dark semi-sweet chocolate
2 tsp Confectioners sugar
Chocolate Tart Crust:
Chocolate Tart Crust:
In a large bowl, combine sugar, salt, and butter and cream together on medium speed until combined, scraping down the bowl with a spatula as needed.
Add egg yolks and vanilla and beat until incorporated.
Add flour and mix on low speed until the flour is fully incorporated and dough come together. Press the dough into an 11-inch or 10-inch round tart pan. The dough should be less than a ¼-inch thick on the bottom and sides of the pan.
Use the bottom of a small round cup or a tart tamper to press the bottom and sides to the edge of the pan. Flatten the finished top edge with your fingertips or trim the top edge with a paring knife so it sits flush with the top of the tart pan.
Cover with plastic wrap and freeze for 30 minutes.
Preheat the oven to 350 degrees F. Set the tart pan over a baking sheet to make it easier to transfer and bake in the middle rack in the center of the oven for about 22-28 minutes.
You will know your crust is done baking when it’s set int he center and you can smell the ʻulu flour.
Heat the cream until it bubbles around the edges. You can do this in the microwave in 30 second increments for about 1-1 ½ minutes.
Add the chocolate to the cream and let it sit for 3-4 minutes.
Mix the cream and chocolate until it is smooth and well combined.
If the mixture is still hot, let it cool so that the eggs do not scramble. Add the eggs and salt, whisk to combine.
Pour mixture onto the prepared crust. Bake for 20 minutes. You will know the filling is done when it does not jiggle with you move the pan and a toothpick test comes out coated with a thin layer of chocolate, but no visible chunks of the filling.
Allow the tart to cool for about 15 minutes, then transfer to the refrigerator to cool completely.
Heat the cream until it bubbles on the edges. Microwave in 30 second increments for 1 ½ minutes. Add the chocolate and sugar to the cream and allow it to sit for a few minutes.
Whisk until combined and smooth.
Pour the silky mixture over the tart. Do not use anything to spread. Simply tip the tart dish around until the entire surface is evenly covered. This will result in a glossy, deep chocolate finish.
Allow the ganache to set in the fridge for at least 30 minutes.
If you enjoyed this recipe, try our Simple ʻUlu Chocolate Truffles recipe!