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.
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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).
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.
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!
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!
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.
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!
Simply remarkable!!!!
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!
Made it for Valentine’s Day…..loved it!
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!
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
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 :)