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.

Salted Dark Chocolate Tart in pan

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.

Chopped Dark Chocolate Bars

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.

Melted Dark Chocolate in Bowl

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.

Pouring dark chocolate filling into tart pan

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.

Salted Dark Chocolate Tart

Then sprinkle the top with lots of flaky sea salt…

Salted Dark Chocolate Tart Slices

…slice…serve…
Piece of Salted Dark Chocolate Tart on plate

…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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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27 comments on “The Most Amazing Salted Dark Chocolate Tart”

  1. Omg, this DOES look amazing. 😍😍😍😍😍

    Rating: 5
  2. 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. ;)

  3. WOW. This is amazing and will be happening this week now!!!

  4. Very good cake recipe! We need to cook.❤

    Rating: 5
  5. Yes!! This is exactly what I needed!! I’m cutting back on refined sugar and flour but still need my sweets. This is perfect :)

  6. Can you use almond flour instead of almond meal?

  7. 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

  8. OMG, Ali! This looks amazing. I am SO MAKING this for Valentine’s Day!!!

  9. 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.

  10. 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.

  11. Absolutely stunning! If the BF and I make up before Valentine’s Day, Im definitely making this!

  12. Sounds wonderful! Any suggestions for a replacement for the almond meal? Sunflower seeds or pepitas?

  13. 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

    Rating: 5
  14. 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. :)

    Rating: 5
    • 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!

  15. I made this today and it was wonderful, bit my chocolate never got smooth.

  16. 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.

  17. This would be a perfect dessert for Passover! PINNED!

  18. 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.

    Rating: 5
  19. This looks amazing!!!! How many days in advance do you think I could make it? :)

  20. 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!

  21. 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.

    Rating: 5