Salted chocolate tart with a chai shortbread crust. This quick, simple-to-make dessert is both decadent and sophisticated without the complicated recipe.
Preheat the oven to 350 degrees F and line the bottom of your tart pan with parchment paper. Lightly grease and flour the sides of your tart pan if desired.
Mix the flour, salt and spices together in a medium bowl for the chai shortbread crust. Cream the butter and the powdered sugar until light in color. Slowly add the flour mixture and mix until well combined. Press into the bottom and sides of the tart pan. Prick the bottom with a fork and bake for about 30 minutes. Allow to cool completely.
Boil a pot of hot water and place another pot over it (or use a double boiler if you have one). Slowly melt the chocolate over the steam heat, stirring constantly. Remove the chocolate once it's melted and add in the butter. Then add in the heavy cream, sugar and fine sea salt.
Pour the chocolate mixture into the crust and allow to set in the refrigerator - about 2 - 3 hours. Sprinkle with the fleur de sel.
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