Cookie Dough Tart
Makes 1 (9½-inch) 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
  1. Preheat oven to 375°F (190°C). Spray a 9½-inch fluted round removable-bottom tart pan with baking spray with flour.
  2. 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.
  3. Top prepared crust with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  4. 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 cool completely in pan on wire rack.
  5. 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 bowl. Beat in vanilla bean paste.
  6. 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.
Recipe by Bake from Scratch at