Seriously the most amazing Salted Dark Chocolate Tart recipe that I’ve ever tried. It’s incredibly quick and easy to prep, made with healthier ingredients, and tastes ultra-decadent and delicious.
Meet…the salted dark chocolate tart of your dreams. ? ? ?
I’m not kidding. I’ve made countless rich, decadent, creamy, dreamy chocolately desserts over the years. And I’ve gotta say that this recipe has recently swooped in to win the award for the easiest-to-make chocolate dessert in my little recipe box. And also, arguably the most delicious. (My distinguished panel of taste-testing friends here in Barcelona all agree.)
Bonus? It also happens to be naturally gluten-free, thanks to a simple chocolate-maple-almond crust. It’s also heavy-cream-free, made instead with a simple can of coconut milk. It calls for just 10 easy minutes of baking time in the oven, followed by an hour or two to chill in the fridge. And oh my heavens…is it decadently delicious. And pretty much guaranteed to make you swoon this Valentine’s Day. Or, you know, any day that you need your chocolate fix.
So gather up a bunch of your favorite dark chocolate bars, and let’s get to baking.
Salted Dark Chocolate Tart Recipe | 1-Minute Video
To begin, prepare your cocoa-almond crust as directed below. Then while that’s baking, chop up a bunch of dark chocolate bars (or you can sub in chocolate chips) and place them in a large bowl. Then bring your coconut milk to a simmer, pour it over the chocolate, wait for half a minute or so, then slowly stir the mixture until the chocolate is completely melted and smooth.
I like to add in a touch of vanilla and salt to my chocolate filling. But feel free to have fun with it and add in whatever you’d like! Some other fun combos could include (1) a few tablespoons of bourbon, (2) a pinch of cinnamon and cayenne, (3) the zest of an orange, or whatever else you like in your chocolate.
Once the filling is ready to go, pour it into the baked tart crust. Smooth out the top with a spoon. And then — voila! — that’s really all there is to it!
Pop the tart in the fridge for a few hours until it is nice and firm.
Then sprinkle the top with lots of flaky sea salt…
…slice…serve…
…and enjoy every last bite.
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The Most Amazing Salted Dark Chocolate Tart
Ingredients
Crust Ingredients:
- 2 cups almond flour (a.k.a. almond meal)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil (or butter)
- 3 tablespoons maple syrup
- 1/2 teaspoon fine sea salt
Chocolate Filling Ingredients:
- 1 1/2 cups coconut milk*
- 1 pound (16 ounces) dark chocolate*, roughly-chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- topping: flaky sea salt
Instructions
- To Make The Crust: Preheat oven to 350°F. Stir together crust ingredients in a bowl until evenly combined. Press the crust mixture evenly into the bottom of a 9-inch tart pan (or pie dish). Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and transfer to a wire rack to cool.
- To Make The Chocolate Filling: Meanwhile, as the crust is baking, heat the coconut milk on the stovetop or in the microwave until simmering. Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it. Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth. Stir in the vanilla extract and salt until combined.
- Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even. Refrigerate for at least 2 hours, or until firm.
- Serve chilled, sprinkled with flaky sea salt.
Notes
Did you make this?Let me know how it turned out in the comments below!
I do not recommend using coconut cream in lieu of coconut milk. I did and chilled this and it was solid. Unsliceable. Lol. Even at room temp now it is far too firm. If you do accidentally use coconut cream, I suggest skipping the crust and just letting the filling cool close to room temp before scooping and rolling into truffle balls instead. Yes it is that firm at room temp.
FWIW I had a 15oz can of coconut cream and used 20oz of dark chocolate chips (this is the same ratio as the recipe).
I made this for our NYE dinner party and it was a huge hit. I used a pre-made crust so the process was incredibly easy and fast. Everyone raved about it – even my husband who doesn’t typically eat sweets went back for seconds and thirds!
Will this recipe work using coconut cream instead of coconut milk?
Love this recipe!
Question: can it be made in advance? Having a Christmas dinner and the oven will be rather occupied the day of, wondering if I can make it the night before and leave it in the fridge around 18-24hrs?
Thanks!
Does anyone have an idea of how far ahead this could be made? I’m making the desserts for my wedding and would love to make mini versions of this for a few vegan/GF guests!
Could I make them the day before and keep them in the fridge? Could I get away with two days before for the crusts, make the filling and assemble them day before? Would they get too soggy?
Regardless I will be making this ASAP for myself!
Tried this recipe tonight with full cream instead of coconut milk and I can’t believe how simple it is but oh so delicious. My hubby loved it!
Thank you for this recipe!
Was so excited about making this recipe. The filling turned out great, but the crust crumbled when sliced first piece. It stuck to quiche pan. So wondering if it was because used quiche dish instead of tart pan or because I measured coconut oil I liquid form instead of solid and crust was dry? Help!!
so simple yet SO GOOD! Plus, co-workers loved it! Many thanks for sharing :)
Made it for Christmas dessert. Everyone loved it! Easy and really delicious.
Can I substitute white chocolate for the dark? I am hoping to make one of each! Thanks.
Do you think white chocolate would work in place of dark chocolate?