The Most Amazing Salted Dark Chocolate Tart
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.
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
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).
Ingredients:
Crust Ingredients:
- 2 cups almond meal/almond flour*
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 1/2 teaspoon kosher 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 kosher salt
- topping: flaky sea salt
Directions:
- 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.
*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!)
*Slightly less than one (13.5-ounce) can full-fat coconut milk. (Low-fat milk will not work as well in this recipe.) Be sure that the coconut milk is evenly whisked, too, before measuring it out.
**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.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
Omg, this DOES look amazing. 😍😍😍😍😍
Um, this looks amazing! Bonus it also appears to be dairy free, a huge win for nursing mamas with dairy sensitive babies looking to still enjoy delicious desserts that don’t require things like soaking cashews. ;)
WOW. This is amazing and will be happening this week now!!!
Very good cake recipe! We need to cook.❤
Yes!! This is exactly what I needed!! I’m cutting back on refined sugar and flour but still need my sweets. This is perfect :)
Can you use almond flour instead of almond meal?
Yep, either will work! :)
Hey Allie, is it possible to include carb counts in your recipes? I use them always but my DH is now counting carbs so this would be a great help! TIA
OMG, Ali! This looks amazing. I am SO MAKING this for Valentine’s Day!!!
Hi there!
Love reading all your exploits…you two are just so darn cute. Back to business here and this delicious looking tart. If I use chocolate chips, how much? About 2 cups? And, if I don’t have easy access to purchasing coconut oil, what can I use in its place? Butter, canola oil? Thank you so much for sharing your recipes. This one looks like it will be an awesome Valentine’s Day treat.
Photography feedback: I’m a huge texture fiend. I might be being conservative in saying texture is 3/4 of my experience with food. Because of that, I love seeing photos that showcase a food’s texture. Cross-sections, when applicable, are just the best. Those are the images I pin, and those are the images that are most influential in my choosing what to make. Now I can’t deny the photos you have here are lovely (that flaky salt is beautiful), but they don’t encourage me to make this. I am disappointed there’s no view of a cut edge or a fork digging in. Just thought I’d say so. So ya know. But maybe I’m just a weirdo in this fashion.
Absolutely stunning! If the BF and I make up before Valentine’s Day, Im definitely making this!
Sounds wonderful! Any suggestions for a replacement for the almond meal? Sunflower seeds or pepitas?
Sure, you could use just about any sort of nut or seed flour (for example, puree pecans, walnuts, etc.). Enjoy!
Hiya
Just made it, can’t wait to try it tonight. Made it for a friends birthday, she loves peanut butter so I melted a jar of unsweetened peanut butter and spread it on the bottom. I reduced the chocolate filling by 25% to accommodate the peanut butter.
I tasted the choc filling – super! Coconut milk worked a treat. Will be using the method agsin
Thank you for a great GF recipe! Tasted wonderful and not overly sweet. And the look coming out of the tart pan is so pretty. My only error was measuring the coconut oil as a liquid rather than a solid (as I think you did) – so the crust was a little crumbly and needed a bit more oil. I will make again!!
And while I am commenting – I want to send blessings to you and your husband. I have enjoyed your videos as cultural lessons for me. :)
Planning on making this tonight!
Ali (or anyone) can you please confirm that I should measure the coconut oil out as a solid first? Want to make sure I get the proportions right :) thanks!
I made this today and it was wonderful, bit my chocolate never got smooth.
Any suggestion for a nut free crust alternative that is still gf? I would LOVE to make this for my chocolate loving hubby for Valentine’s.
You want something that still has fat like almonds, so I’m pretty sure you could use sunflower seed flour! I’ve heard it’s really easy to make and actually a lot cheaper than almond flour.
Wow, Ali!!
This would be a perfect dessert for Passover! PINNED!
This is so. good. I’ve been desperately missing my rich chocolate desserts since I went gluten-free/dairy-free and this coconut milk ganache, in particular, is life-changing!! Next time I might try hazelnut flour instead of the almond flour for a Nutella vibe.
This looks amazing!!!! How many days in advance do you think I could make it? :)
I haven’t had a lot of experience with cooking with coconut milk..does the tart have any coconut flavor, or does the chocolate overpower it? I don’t love coconut flavor but would love to explore non-dairy options!
Thanks!
I didn’t taste the coconut flavor at all! It just made the filling super creamy and delicious :)
This turned out AMAZING!! Seriously so good and really easy to make. It stayed great in the fridge too so I would think it’d be easy to make a day or two ahead of time! Just don’t salt the top until you’re ready to serve, ours kind of absorbed back into the tart when we stored it in the fridge after digging into it the first night. Totally not a problem, just a tip! I’m looking forward to making it again and trying it with some different extracts and flavor combinations.
Our crust tasted way too strongly of coconut oil. Did you notice a coconut flavor in the crust?
If not, What kind of coconut oil did you use? I think I may have the wrong kind
Tart is currently chilling in the fridge and I can’t wait to cut into it tonight!! One question tho, I followed the recipe but when I made mine, it didn’t look as creamy as your pictures. It almost looked like the coconut milk broke? Did I heat the coconut milk up too much? Otherwise still looks tasty!
Made it for Valentine’s Day…..loved it!
I made this for Valentine’s Day and It. Was. Perfect. It is extremely decedent and honestly a sexy dessert. I highly recommend trying this!
Simply remarkable!!!!
Simply amazing! I used 1/2 c coconut flour as I ran out of almond flour for the crust and added cinnamon to both the crust and filling. It turned out so delicious and addicting! Thank you!
This tart is amazing! I’ve made it twice and it’s gotten rave reviews both times. So easy and a great dessert to have in my back pocket when I need something quick and delicious.
Made this and loved it! I followed the instructions – now I’m going to try some variations. This is my go to for a dessert!
Just put my first effort in the refrigerator. The filling tasted very good. This is my first tart so I had difficulty making sure the tart pan was completely covered before popping in the oven. Should there have been more?
Well, we shall find out in a couple of hours!
post pictures are so gorgeous. really awesome. thanks for doing it
I made this today for my birthday celebration. I loved the filling. It had a great texture and taste. However, I did not like the crust. The filling hid the awful flavor of the crust, where the flavor of the coconut oil was overwhelming. Is it possible I had the wrong kind of coconut oil?
I will definitely make it again (because it is super easy and the filling was decadent) but will maybe use butter in the crust.
can i make this a day or two in advance and keep in the fridge??
Is there a substitute you would suggest for coconut milk? Looks delicious!
Sure, you could sub in heavy cream or half and half if you prefer.
This was ridiculously easy from someone who cooks like mad but is not a baker. Absolutely delicious, rich and decadent. A total hit. It is a keeper!
Thank you for sharing this recipe! I made this yesterday, and brought it over to my ladies night event. IT WAS A HIT!BUENO BUENO!
Can I freeze this to serve a few days later? How long can it sit out at room temperature?
Looks yummy.
Can you use a substitute for the almond flour, like coconut flour? My daughter is allergic to tree nuts.
Also, why the kosher salt? Why not sea salt?
Sure thing, coconut flour should work. And sea salt would also work. :)
Absolutely amazing tart!! I am going to make it again, but am short on almond meal. Do you have a suggestion on a replacement? Thank you for this delicious recipe!
Please disregard! Thank you!
Just made your cake yesterday and it was great! The chocolate filling is amazing. I just read about the advantages from dairy free chocolate products in taste and it is true (so far)! I will do more dairy free chocolate recipes.
Cheers from Germany!