Tarte Crust for Creamy Chocolate

[Peter Johnson]

Years ago, I had a chocolate tarte in Europe with a very creamy dark chocolate ganache, the crust was on the thick side (yet still flaky) and the most interesting part...had a distinctive salty flavor.

I have with success recreated the ganache but still not been able to recreate the crust....suggestions? The combo of salty crust and creamy chocolate was a wonderful pair (did I mention that the tarte was garnished with blackberries and served with a late harvest port, yum!)

Thanks in advance.

[paulraphael]

can you be more specific about the texture of the shell? that's the part with all the variables. the salty taste is just a matter of how much salt

[John DePaula]

I would start with a Pâte Sucrée with the addition of some nice crunchy Fleur de sel. Sounds great!

[Kerry Beal]

can you be more specific about the texture of the shell? that's the part with all the variables. the salty taste is just a matter of how much salt

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I second this request, was it just a 'typical' pie crust or something more like an adulterated crumb crust?

Edited April 30, 2007 by Kerry Beal (log)

[Peter Johnson]

I used a recipe for pate sucree with more salt (the Fleur de Sel is a great idea, Thanks!) thinking that it would work. I did roll the crust out a little thin but the consistency wasn’t right anyway, so I don’t think remaking with a thicker crust would matter. The crust I tasted in Europe was somewhere between pate sucree and pate brisee.

Suggested adaptations to split the difference?