Silky salted chocolate olive oil tart baked in a flaky shell. For this recipe, a traditional tart gets a delicious twist with tart dough made with olive oil.
Ohhhh man, this dessert is the best! You really can’t go wrong with silky salted chocolate baked in a flaky tart shell. It’s absolutely decadent. For this recipe, a traditional tart crust gets a delicious twist with tart dough made with olive oil.
Make sure you use a top-notch olive oil for this recipe. A few other things about olive oil. It’s important to store your olive oil in a cool, dark place. Olive oil can quickly become rancid if it’s exposed to heat or sunlight. Clear bottles, although great for display, are bad news for your oil. Pass on any clear bottle at the market, as any brand worth their salt will use dark glass bottles. Same goes for plastic, as olive oil can absorb the chemicals. Olive oil bottles should also be air tight.
Did you know that olive oil also has a shelf life? Lower quality oils expire quicker, in a few months. Extra-virgin olive oil will last about a year. Resist the urge to use that bottle that’s been collecting dust on the counter for who knows how long.
High quality olive oil, plus nice chocolate make for a perfect pair in this salted chocolate tart. The result is mouth-watering! Why not try it for a fun and unique addition to your holiday menu this year?
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Chocolate Olive Oil Tart Recipe
Yields 8 servings, makes an 11-inch tart
Silky salted chocolate olive oil tart baked in a flaky shell. For this recipe, a traditional tart gets a delicious twist with tart dough made with olive oil. Olive Oil Tart Recipe Adapted from Food52 , Chocolate Filling from Jim McDougall
60 minPrep Time
20 minCook Time
1 hr, 20 Total Time
- 1 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2/3 cup whole milk
- 1/2 heavy cream
- 2 tablespoons granulated sugar
- 250 grams high-quality dark chocolate, chopped (I swear by Valrhona )
- 2 eggs
- 2/3 cup high quality olive oil
- Coarse sea salt (A box of Maldon will last forever and is worth every penny)
- Pie Weights
- Kitchen Thermometer
- Combine 1 1/2 cups of flour, salt, and sugar. Whisk a bit to allow the salt and sugar to sift the flour.
- Whisk the olive oil, milk and almond extract in a small bowl until the oil emulsifies.
- Make a well in the dry ingredients and pour the oil mixture into the flour. Mix gently with a fork until just combined. Do not over work.
- Use your hands to press out the dough to cover the bottom of the pan, pushing it up the sides to meet the edge, until about 1/8-inch thick. This works bess if you use the part of your hand where the fingers meet the palm. Trim and discard excess dough. Pastry is ready for use immediately - no need to chill.
- Line the shell with parchment parchment paper and fill with beans or pastry weights. Bake at 350F for 15 minutes, remove parchment paper and bake for 5 additional minutes. Remove from oven and let cool slightly.
- Fill a large saucepan with a few inches of water and bring to a boil. Put the milk, cream, sugar and chocolate in a heatproof bowl and heat until the chocolate has melted. Add the eggs and whisk continuously until the mixture reaches 160F on a kitchen thermometer.
- Remove from heat and whisk in the olive oil - it should emulsify.
- Immediately pour the chocolate mixture into the baked pastry shell. If you allow it to cool too much before pouring, it will start to set and you won't get that nice glossy sheen on top. If it cools too much, just place it back over the boiling water until it is warm again.
- Chill tart in the refrigerator at least 3 hours or overnight. Sprinkle with sea salt before serving.