Bake: Akasha's Salted Chocolate Tart

I don't remember when exactly I first set foot in Akasha, it was sometime after the restaurant first opened, so maybe about three-ish years ago. Anyway, I do remember sitting down (starved) and devouring that mini loaf of seed-flecked challah-esque bread that is temptingly placed on every table, actually I think I went through two of those. Super happened.


One of the highlights of that meal was owner Akasha Richmond's insanely delicious salted chocolate tart which she serves with this chocolate hemp ice cream. At the time I was able to procure the tart recipe, but the hemp ice cream she wouldn't part with (you also need a Pacojet to make it, apparently).


In the restaurant I believe Akasha makes this tart vegan using soy products in place of dairy, but I switched it up, adding dairy, so the below recipe is my take on her dessert.






Akasha Richmond's Salty Chocolate Tart (adapted)


Crust

4 oz organic palm shortening or unsalted butter
2 oz sugar
1 teaspoon vanilla extract
2 tablespoons hot water
.75 oz cocoa powder
6 oz unbleached all purpose flour
Pinch of salt
Additional flour for rolling the dough

Filling

8 ounces chopped semi-sweet chocolate or chocolate chips
3/4 cup whole milk
1/4 cup heavy cream



Topping

1/8 cup honey
1 teaspoon fleur de sel

Lightly sweetend whip cream on the side


For crust:

Preheat oven to 350 degrees. In the large bowl of an electric mixer, cream together the shortening, butter and sugar for 3 to 4 minutes, until very well blended. Slowly add vanilla and hot water.

Sift cocoa powder, flour and salt together. Fold dry ingredients with a rubber spatula into the creamed mixture, mixing until just incorporated, being careful not to over mix. Form mixture into a 6-inch disk. Wrap in plastic and chill in the refrigerator until firm, at least 30 minutes.

Roll out dough 1/8-inch thick with a floured rolling pin into a 9- or 10-inch tart pan on a lightly floured surface, then fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Chill 30 minutes. Bake for 11-13 minutes. Let cool.

For the filling:

In a saucepan, scald milk and cream. Pour over chopped chocolate. Let sit for 1 minute and then whisk until smooth. Add additional 2 tablespoons milk. Pour into cooled tart shell. Let cool in the refrigerator for 2- to 3 hours or until set.

To finish tart:

Drizzle with honey and sprinkle with salt. Serve with lightly sweetened whip cream.