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…
…slice…serve…
…and enjoy every last bite.
This recipe contains affiliate links.
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).
Ingredients
Crust Ingredients:
- 2 cups almond flour (a.k.a. almond meal)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil (or butter)
- 3 tablespoons maple syrup
- 1/2 teaspoon fine sea 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 fine sea salt
- topping: flaky sea salt
Instructions
- 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.
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.
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.
I know this a pretty old comment at this point, but she has both those types of shots in the video that’s included in the post! I think you can pin videos, if not, it still gives you a good idea of texture.
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.
OMG, Ali! This looks amazing. I am SO MAKING this for Valentine’s Day!!!
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
Can you use almond flour instead of almond meal?
Yep, either will work! :)
Yes!! This is exactly what I needed!! I’m cutting back on refined sugar and flour but still need my sweets. This is perfect :)
Very good cake recipe! We need to cook.❤
WOW. This is amazing and will be happening this week now!!!
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. ;)
Omg, this DOES look amazing. ?????