The Most Amazing Salted Dark Chocolate Tart

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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.

Salted Dark Chocolate Tart Recipe

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

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…

Gluten-Free Chocolate Tart (Vegan)

…slice…serve…

Vegan Chocolate Tart Dessert

…and enjoy every last bite.

This recipe contains affiliate links.

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The Most Amazing Salted Dark Chocolate Tart

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 -12 servings 1x

Description

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).


Scale

Ingredients

Crust Ingredients:

Chocolate Filling Ingredients:


Instructions

  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.


Notes

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.

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

  1. Thank you a lot for your recipe! I just made it and am waiting for it to cool down. Only suggestion: I think that you should write that it’s full fat coconut milk also in the ingredients, because not everyone (like me) reads until the end and I only realised the mistake after finishing. ;/

  2. 5 stars
    Literally the hit at our party last night!

  3. 5 stars
    I followed the recipe above the first time I made the tart. SO GOOD! I used pink Himalayan salt on top in stead of flakes, and I drizzled it with raw honey to add some sweetness. The chocolate I used was 72% coco and from Trader Joe’s (great deal! $5 for a 17 oz. bar) and the coconut milk was Thai Kitchen (full fat of course).

    There are a couple things you need to be careful about in the recipe:

    1) DO NOT cook the coconut milk until simmering unless you want to wait for it to cool. The first time I made the chocolate/coconut milk ganache, I ended up breaking the ganache. The milk was too hot and pulled the oil out of the chocolate, causing a gross separation of the two. The ganache looked oily. In order to avoid this, simply warm the coconut milk until hot (not boiling) and slowly mix with the chocolate.

    2) Changing the ratios of chocolate ganache to crust can be done. I wanted more crust and less chocolate so I altered the recipe. I did one and a half times the recipe for the crust, and cut the ganache recipe in half. It’s pretty easy to change and some of the measurements were not exact.

    CRUST
    3 c. almond meal/almond flour
    3/8 c. unsweetened coco powder
    3/8 c. melted coconut oil
    4 1/2 Tbs. maple syrup
    3/4 tsp. salt

    GANACHE
    1/2 can coconut milk (13 oz)
    1/2 lb. chocolate (72% coco)
    1/2 tsp. vanilla
    1/8 tsp. salt

    All and all, this is probably my favorite dessert and super easy to make! Give it a try :)

    • Thank you Libby, I have adopted these alterations and fingers-crossed we have a winner! In the oven as I type and the ganache is ready to go….

  4. 5 stars
    Amazing! So simple to make and soooo delicious – my work colleagues demanded the recipe! I added the zest of one orange and sprinkled the top with sea salt flakes and chopped Jaffas. Thanks Ali for a great gluten free dessert recipe.

  5. This looks delicious! Do you think toasted hazelnuts could be added? If so, what do you think the best way would be to incorporate? Thank you!

  6. I’ve made this several times and it has been a huge hit! Do you think it would be ok to freeze?

    • I have successfully frozen this… just be careful to take any cover off before defrosting so that you don’t end up with wet marks/discolouration :)

  7. I made this today and it was fantastic! I converted almost all the measurements to metric and used a 26 cm springform pan since that was what I had. I did make some changes because I failed to make sure I had everything the recipe called for so I used ground hazelnuts instead of almonds, 2 tablespoons of maple syrup and eyeballed what looked like a tablespoon of granulated sugar because I didn’t have enough maple syrup, and added a bit more of the nuts and oil to make sure I had enough to cover the bottom of the springform. I didn’t bother with trying to build a crust up the side of the pan. I used the full can of coconut milk because I didn’t see a reason to leave 25 ml of it out (and honestly also because the cream was solid and I had to heat everything up anyway to mix and measure correctly if I wanted to use the 375ml the recipe called for), so I tossed a bit more chocolate in since I used a more coconut milk. I think I used 460g instead of 454g? It’s forgiving enough that if you adjust it a tad bit, it still sets up. It’s so rich and decadent and I’ll definitely make it again. It’s an elegant dessert and actually takes hardly any time and effort to make.

  8. I’ve made this twice and gotten rave reviews each time. Really quick and easy for something that seems so elegant. The quality of the chocolate you use is critical. Some friends who tried it said they could taste the coconut flavor in the filling, but I think it’s really subtle. I definitely want to try it with the proposed bourbon addition.

  9. Hi did you use unsweetened coconut milk or regular?

  10. This is AMAZING. Do you have a recipe for a chocolate peanut butter one that is still dairy free???

  11. Looks delicious! Can we substitute almond flour with coconut flour?

  12. Thank you for this wonderful recipe. It’s our family favourite.