FOR THE CRUST
1 1/4 c. all-purpose flour
1/2 c. granulated sugar
1/4 c. unsweetened cocoa powder
1 tsp. kosher salt
1/2 c. (1 stick) butter, melted
FOR THE FILLING
9 oz. semi-sweet chocolate, roughly chopped
1/3 c. heavy cream
1/4 c. sour cream, room temperature
1/2 tsp. kosher salt
Flaky sea salt, for garnish
Whipped cream, for serving
- Preheat oven to 350°. In a large bowl, whisk together flour, sugar, cocoa powder, and salt. Add melted butter and mix until just combined. Press dough into a 10” tart pan with a removable bottom, being sure to go all the way up the sides. Dock bottom of crust with a fork.
- Bake crust until firm to the touch, but still shiny, 12 to 15 minutes. Let cool completely.
- Place chocolate in a heat proof bowl. In a small pot over medium heat, heat heavy cream until simmering. Pour hot cream over chocolate and let sit 1 to 2 minutes. Add sour cream and salt and whisk until completely smooth.