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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!
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.
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 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 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.
★★★★★
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.