Love a cookie but looking for a bake with more of a wow factor? Enter the Cookie Dough Tart. With a buttery black cocoa crust and decadent cookie dough filling, the whole tart is then topped with a glistening Dark Chocolate Ganache and sprinkled with flaked sea salt for an elegant finish.
Cookie Dough Tart
- Black Cocoa Tart Dough (recipe follows)
- ⅔ cup (150 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed dark brown sugar
- 1½ teaspoons (9 grams) vanilla bean paste
- 1 cup (96 grams) superfine blanched almond flour
- ¾ teaspoon (2.25 grams) kosher salt
- 4 ounces (113 grams) 60% cacao bittersweet chocolate, finely chopped
- Dark Chocolate Ganache (recipe follows)
- Garnish: flaked sea salt
- Preheat oven to 375°F (190°C). Spray a 9½-inch fluted round removable-bottom tart pan with baking spray with flour.
- Let Black Cocoa Tart Dough stand at room temperature for 10 to 15 minutes, or until slightly softened. Unwrap and roll dough between two sheets of parchment paper into a 12-inch circle (about ⅛-inch thick). Remove top sheet of parchment paper. Using remaining parchment to help support, transfer to prepared pan, pressing dough side down into bottom and up sides. Remove parchment. (If dough cracks or tears, simply press back together.) Trim edges flush with pan edges, using dough scraps to patch any cracks or thin spots. Freeze until firm, about 20 minutes.
- Top prepared crust with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake until edges look dry, 15 to 20 minutes. Carefully remove parchment and weights. Bake until inside of crust is dry and set, 7 to 12 minutes more. (If crust puffs, gently press back down; it’s OK if crust shrinks slightly.) Let’s cool completely in pan on wire rack.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of the bowl. Beat in vanilla bean paste.
- In a small bowl, whisk together flour and kosher salt. Add flour mixture to butter mixture; beat at low speed just until combined. Fold in chopped chocolate. Using a small offset spatula, spread cookie dough in prepared crust. Pour Dark Chocolate Ganache over cookie dough, spreading with a clean offset spatula until cookie dough is completely covered. Refrigerate until chilled and set, about 30 minutes. Garnish with sea salt before serving, if desired.
Black Cocoa Tart Dough
- 1¼ cups (157 grams) all-purpose flour, divided
- ¼ cup (20 grams) Sifted black cocoa powder
- ¼ cup (24 grams) superfine blanched almond flour
- 2 tablespoons (24 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- 7 tablespoons (98 grams) cold unsalted butter, cubed
- 2 large egg yolks (37 grams)
- 2 to 3 tablespoons (30 to 45 grams) ice water, divided
- In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (63 grams) flour, cocoa powder, almond flour, sugar, and salt on medium-low speed until combined. With mixer on low speed, add cold butter, 1 to 2 cubes at a time, beating for about 15 seconds after each addition. Add remaining ¾ cup (94 grams) flour, 1 tablespoon (8 grams) at a time, beating until butter clumps are pea-size or smaller. Beat in egg yolks; Gradually add 2 tablespoons (30 grams) ice water, beating until a dough forms. Gradually add up to remaining 1 tablespoon (15 grams) ice water if dough is too dry or crumbly.
- Turn out dough onto a clean surface and knead 3 to 5 times. Shape into a 7-inch disk and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
Dark Chocolate Ganache
- 6 ounces (170 grams) 60% cacao bittersweet chocolate, finely chopped
- ½ cup (120 grams) heavy whipping cream
- In a medium heatproof bowl, place chocolate.
- In a small saucepan, heat cream over medium heat, stirring frequently, just until steaming. (Do not boil.) Pour hot cream over chocolate. Let stand for 5 minutes; stir until smooth.