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 RecipePrint