Midnight Chocolate Tart

This list is interactive — pick your serving size to rescale every quantity, and tap an ingredient to check it off as you go.

• 8 tbsp all-purpose flour
• 4 tsp unsweetened cocoa powder
• 3 tbsp cold unsalted buttercubed
• 4 tbsp powdered sugar
• 3 oz 70% dark chocolatechopped
• 6 tbsp heavy cream
• Flaky sea saltto finish

Instructions

Amounts and pan sizes below are written for 4 slices and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Make the pastryRub 3 tbsp cold cubed butter into ½ cup all-purpose flour, 4 tsp cocoa powder and ¼ cup powdered sugar until sandy. Add ¾ tsp ice water at a time until it comes together, then chill 30 minutes.
2. 02Step 2 — Blind bakeRoll ⅛ inch thick, line a 6-inch round tart pan, and freeze 15 minutes. Bake at 350°F with parchment and pie weights for 15 minutes, then remove the weights and bake 8 minutes more. Cool completely.
3. 03Step 3 — Make the ganacheHeat ⅜ cup heavy cream until it just steams (about 180°F) and pour it over 3 oz chopped dark chocolate. Wait 2 minutes, then stir from the center outward until glossy.
4. 04Step 4 — Fill and setPour into the cooled 6-inch shell — it should come about ½ inch up the sides — tap the pan once to level, and leave at room temperature (about 70°F) for 3 hours. Do not refrigerate or the shine dulls.
5. 05Step 5 — ServeFinish with flaky sea salt and slice with a knife dipped in hot water and wiped dry between cuts.