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.
This recipe contains affiliate links.
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!
Hi
I made this receipe many times in June and it was fab!! But now since last week my tarts are sticking to the pan /and breaking. I feel my proportion have gone wrong , can you tell me what measures I need to take, cup or GMs? They are both very different values . Cannot wait for it to be successful once again
I don’t have a spring form pan. Is it Ok to use a normal one? Will it be difficult for me to cut it later on if I do?
Does the tart need to be stored in the fridge? Or is it solid and set after a few hours in the fridge?
I want to make it for a weekend away and wondering if it will last the 3 hour car journey?
OK! So, let’s resume the talk about the recipe! I made it for a brunch this past weekend for a couple of my friends from whom I’ve been isolated for months because of the whole pandemic… Right! So, this turned out totally amazing. I am hosting my sister this weekend so I can make it again. Honestly, I would make it again, just because. Someone mentioned how rich it is, and that is perfect because I don’t need a big slice to feel satisfied. The tart with my French Vanilla flavored espresso made for a perfect ending to a reunion with good friends!
Thanks for sharing!
JP
Planning to make this for my husband’s birthday this week! Would it be good with either a homemade caramel sauce or whipped cream over the top? Or is it best to just savor the chocolate? :)
This recipe is AMAZING. I am not a ‘baker’ and have made it 3-4 times now. It is always a huge hit and has quickly become a signature dessert. The tart looks hugely impressive and professional. The effort to pay off ratio, especially given the quality and tastiness, is great. The instructions are easy to follow and create a beautiful mirror glaze effect. I have made it once or twice with a crushed berry sauce on the side, but it doesn’t need it! A fancy salt makes this a rich and decadent treat.
I found this recipe originally when searching for a vegan-friendly dessert – another plus since the recipe accommodates/can be easily adapted to people who have certain food restrictions.
THANK YOU!
So yummy. So easy. So good. I put ground chilli in the chocolate ganache and sprinkle on top with the sea salt. Was an assault of flavours. Thanks
recipe looks good! wondering if i can substitute almond flour for all-purpose?
Made it- was super easy- and Incredibly delicious
Thank you for this wonderful recipe. It’s our family favourite.
Looks delicious! Can we substitute almond flour with coconut flour?
Hi Amalia,
Sorry, I know you posted your comment a while ago. I don’t work for Gimme Some Oven at all, I am in no relations with them (so I am not Ali or any “Support of Gimme Some Oven”) but I would like to answer your comment as another fellow blog reader :)
Coconut flour will absorb too much of the moisture, unlike almond flour, making the crust dry and crumbly. I wouldn’t not recommend (I know from experience.)
You could try and then add some more coconut oil, but I am not sure if that would work.
Thanks!
Love from London,
Caroline xx