This post may contain affiliate links. Please read my disclosure policy.
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…
This Salted Dark Chocolate Tart is incredibly quick and easy to prep, made with healthier gluten-free ingredients, and tastes ultra-decadent and delicious. Feel free to customize the filling with your favorite add-ins (see ideas above).
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.
Almond meal: If you don’t have almond meal/flour, you can ground up a bunch of almonds in the food processor until they form a coarse powder. (Be careful not to over-process them, or they will turn into almond butter!)
Coconut milk: Slightly less than one (13.5-ounce) can full-fat coconut milk. Be sure that the coconut milk is evenly whisked before measuring it out. (Or if you prefer not to use coconut milk, you could substitute heavy cream instead.)
Chocolate: I chopped up a bunch of chocolate bars for this recipe. But you can also sub in dark or semisweet chocolate chips, if you’d like.
I followed this recipe exactly. I was hesitant if this dessert would turn out well. I should know better than to doubt!!!!!!! Excellent dessert! I served with fresh whipped cream and a large plate of mixed berries for sharing. I’m making again for a different group of friends this weekend! Thank you, thank you, thank you!
hello! wondering if you can advise, i made the tart yesterday and the chocolate would not set! it was int he fridge for over 3 hours and was still extremely soft and gooey! where did i go wrong? I mean, we all still ate it, it was tasty but very sticky and messy
This was absolutely perfect. We don’t like very sweet desserts and this hit just the right note. It is intense and decadent without being heavy. I was worried that the coconut milk would overpower but it wasn’t even noticeable behind the cocoa. I used bittersweet chocolate chips because I had them on hand and was making this last minute. All of my guests raved.
Absolutely love this recipe! Easy; basic ingredients that I have on hand (have had Maldonado sea salt flakes for awhile now as I use them in many desserts;) and oh-so rich and decadent. A complete home run for my MIL’s birthday, and a new addition to our favorites list. Been following you for years – so many great recipes – I share your site w so many. Keep up the terrific site and recipes. And thank you!!
The recipe directions say to press the crust evenly onto the bottom of the tart pan NOT “and up the sides of the pan” yet, the picture shows the crust up the sides of the pan.
I made this dessert and it was ok nothing great. First of all, I think the almond crust is just too salty even when using kosher salt. The next time I make it I will lower the salt in the recipe to 1/4 or 1/8 t. I used unsalted butter in the crust and heavy cream instead of coconut milk when making the filling. The finished product looked great and was very easy to slice. I served it with slightly sweetened whipped cream to soften the richness of the chocolate filling. I am going to make up some raspberry chambord sauce to serve with it the next time and also try some of Bobby Flay’s salted Carmel Sauce. I will still top the sauces with whipped cream. Serve very thin slices as this is a very rich dessert.
Several folks at our large luncheon really raved about this rich dessert. But for quite a few folks – even chocolate lovers – it was just too dark, heavy, and intense. I even used about 1/3 lighter/lower cacao chocolate for my second batch. Course salt, whipped cream, and raspberries on top helped a lot, but just putting it out there that this is almost too rich and dark for some people.
Hello! I tried the recipe and it was a big success. Thank you for sharing it🥰
One question, if i want to have a non- cocoa crust, what should i substitute the cocoa with? More flour?
My family loves this recipe! We have a lot of food restrictions but this one works for everyone! My aunt cannot have coconut, so we use butter and almond milk. I like to cook the milk with some frozen wild blueberries then strain out the pulp and add in chopped almonds! We’ve done flavored almond milks as well and they are delicious!
This has been a go-to recipe in my house for years now so I thought it was time I reviewed it! This is sumptuous! The dark chocolate flavor and slightly salty-nutty crust are just sublime. I make all kinds of variations of this tart; topped with Forrest fruits or cherries, caramel topped, peanut butter topped, honestly the sky in the limit. If it’s good with dark chocolate, it will be good on this tart! This is also a perfect potluck recipe since it is vegan and gluten free, so it will fit lots of different diets that usually don’t have many options at a potluck. I like to add a splash of brandy or whiskey to the chocolate sometimes too! And I use molasses in the crust instead of maple syrup just because I like the deeper flavor more. Overall everyone should have this recipe in their tool belt. It’s perfect, easy, beautiful, flexible and forgiving!
I just made this as an Easter dessert, topped with a strawberry meringue. Very easy to make, cut beautifully and everyone loved it! Can’t wait to make again.
I followed this recipe exactly. I was hesitant if this dessert would turn out well. I should know better than to doubt!!!!!!! Excellent dessert! I served with fresh whipped cream and a large plate of mixed berries for sharing. I’m making again for a different group of friends this weekend! Thank you, thank you, thank you!
This is really good. Made 3 times so far. The coconut milk taste is very very mild.
hello! wondering if you can advise, i made the tart yesterday and the chocolate would not set! it was int he fridge for over 3 hours and was still extremely soft and gooey! where did i go wrong? I mean, we all still ate it, it was tasty but very sticky and messy
This was absolutely perfect. We don’t like very sweet desserts and this hit just the right note. It is intense and decadent without being heavy. I was worried that the coconut milk would overpower but it wasn’t even noticeable behind the cocoa. I used bittersweet chocolate chips because I had them on hand and was making this last minute. All of my guests raved.
Absolutely love this recipe! Easy; basic ingredients that I have on hand (have had Maldonado sea salt flakes for awhile now as I use them in many desserts;) and oh-so rich and decadent. A complete home run for my MIL’s birthday, and a new addition to our favorites list. Been following you for years – so many great recipes – I share your site w so many. Keep up the terrific site and recipes. And thank you!!
The recipe directions say to press the crust evenly onto the bottom of the tart pan NOT “and up the sides of the pan” yet, the picture shows the crust up the sides of the pan.
Which is correct?
I made this dessert and it was ok nothing great. First of all, I think the almond crust is just too salty even when using kosher salt. The next time I make it I will lower the salt in the recipe to 1/4 or 1/8 t. I used unsalted butter in the crust and heavy cream instead of coconut milk when making the filling. The finished product looked great and was very easy to slice. I served it with slightly sweetened whipped cream to soften the richness of the chocolate filling. I am going to make up some raspberry chambord sauce to serve with it the next time and also try some of Bobby Flay’s salted Carmel Sauce. I will still top the sauces with whipped cream. Serve very thin slices as this is a very rich dessert.
Several folks at our large luncheon really raved about this rich dessert. But for quite a few folks – even chocolate lovers – it was just too dark, heavy, and intense. I even used about 1/3 lighter/lower cacao chocolate for my second batch. Course salt, whipped cream, and raspberries on top helped a lot, but just putting it out there that this is almost too rich and dark for some people.
I was wondering: can I make these in mini 3 inch tart pans?
Hello! I tried the recipe and it was a big success. Thank you for sharing it🥰
One question, if i want to have a non- cocoa crust, what should i substitute the cocoa with? More flour?
I’ve made this before and love it! I’m making for Thanksgiving this year- how far I’m advance can I prepare the crust and filling? Thank you!
My family loves this recipe! We have a lot of food restrictions but this one works for everyone! My aunt cannot have coconut, so we use butter and almond milk. I like to cook the milk with some frozen wild blueberries then strain out the pulp and add in chopped almonds! We’ve done flavored almond milks as well and they are delicious!
This has been a go-to recipe in my house for years now so I thought it was time I reviewed it! This is sumptuous! The dark chocolate flavor and slightly salty-nutty crust are just sublime. I make all kinds of variations of this tart; topped with Forrest fruits or cherries, caramel topped, peanut butter topped, honestly the sky in the limit. If it’s good with dark chocolate, it will be good on this tart! This is also a perfect potluck recipe since it is vegan and gluten free, so it will fit lots of different diets that usually don’t have many options at a potluck. I like to add a splash of brandy or whiskey to the chocolate sometimes too! And I use molasses in the crust instead of maple syrup just because I like the deeper flavor more. Overall everyone should have this recipe in their tool belt. It’s perfect, easy, beautiful, flexible and forgiving!
Thank you so much for this tart! You inspired me to make one of my own, and it came out spectacularly!
Does it change the texture or flavor a ton to make the crust with all purpose flour for folks with almond allergies?
I just made this as an Easter dessert, topped with a strawberry meringue. Very easy to make, cut beautifully and everyone loved it! Can’t wait to make again.
Could you please send the ingredients in Grams! That would be super helpful thank you very much
How long do you recommend taking it out of the fridge before serving?
This is an easy pie to make including the crust.
I love that it’s gluten free for my husband.
My friend and I used the extra chocolate filling to dip some strawberries and eat them while we waited for the pie to set up in the fridge!
Awesome recipe!
This is very good. I make this for my mother bc she’s gluten free, and she really likes it, I serve it with raspberries