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!
This recipe was sooo easy to make!
I used 500g vegan orange dark choc and 400ml of coconut cream and it was divine.
thank you!
Incredible!!! Made this with 85% dark cacao and it was a HUGE hit at Thanksgiving! Thank you for an amazing recipe! Will mKe again!!
I made this for Thanksgiving and it was FABULOUS! I used 8 oz chocolate bar and 8 oz bag of salted caramel filled chocolate pieces. This is now a family favorite!
Made this for a dinner party and it was a hit, though nowhere did it achieve a mirror glaze nor was it smooth, and finished/chilled product could see what is likely the fat from either the coconut milk or chocolate, so it looked like solidified grease where the crust and tart met. Followed directions to the letter; maybe simmered coconut too long, maybe did not chop chocolate small enough, maybe not stir coconut/chocolate long enough (at least five minutes for it to combine). I know this is operator error on my part, so any suggestions on what I may have done wrong? Thank you!
Hey Mary. I am not Ali, but my guess is you “broke” the mixture. If the milk is simmered for long at all it will cause the oil from the chocolate to separate. Next time try heating the milk JUST until hot, no longer. Take the milk off the heat for a few seconds and pour it over the chocolate slowly, as opposed to putting the chocolate in the milk. This allows a slight cooling effect and will help prevent the separation. Hope that helps!
Hi Ali! (I hope I can call you that.)
I love your site. It’s amazing. Thank you!
This looks AMAZING. I am a huge fan of healthy eating and baking (recipe request: healthy salted caramel chocolate cookies? I am on the lookout for those but can’t find any healthy ones!) and this looks top-notch.
One question: can you taste the coconut from the coconut milk? I despise the taste of coconut, and in the past when I’ve used coconut milk/coconut cream in ganaches and caramels and other, the coconut taste always overpowers everything.
Thank you so much for your amazing site and for your delicious recipes!
Love from London,
Caroline xx
Quick question: After setting in the fridge, how many minutes/hours can it sit out without losing form/structure? I want to take it to an event and it would be indoors but not in fridge for 2 hours before eating. Would that work?
Wow! This is so delicious ?!! I made the filling again and folded it into some whipped coconut milk and it made a wonderful mousse! Thank you for the recipe and I bet your Babe Boy is changing so quickly…enjoy every second
Amazing recipe – everyone loved it!
Hi there! I made this recipe and can’t wait to try it. I made it late last night and chilled it overnight but noticed this morning that the tart looks really mottled. Maybe the coconut milk hardened? I tried to wait a while until it had cooled off before chilling. Any advice to avoid this in the future? It looked so nice when I put it in the fridge.
Truly Amazing.