Description
This indulgent salted dark chocolate tart features a buttery almond flour crust and a rich, velvety dark chocolate filling made with creamy coconut milk. Finished with a sprinkle of flaky sea salt, it is the perfect balance of sweet and salty flavors. Perfect for impressive dessert occasions or anytime you crave a luscious chocolate treat.
Ingredients
For the Crust
- 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
For the Chocolate Filling
- 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
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, cocoa powder, melted coconut oil (or butter), maple syrup, and 1/2 teaspoon fine sea salt. Stir until the mixture is well combined into a uniform dough. Press this mixture evenly into the bottom of a 9-inch tart pan or pie dish, creating an even layer.
- Bake the Crust: Place the tart pan in the preheated oven and bake for 12 minutes, or until the crust begins to feel dry and firm to the touch. Once baked, remove from the oven and transfer to a wire rack to cool completely.
- Prepare the Filling: While the crust is baking, gently heat the coconut milk either on the stovetop or in the microwave until it is just simmering — avoid boiling. Place the roughly chopped dark chocolate in a heat-safe bowl, then pour the hot coconut milk evenly over the chocolate. Let it sit for 30 seconds to soften the chocolate.
- Melt the Chocolate: After 30 seconds, slowly and gently stir the mixture until the chocolate is fully melted and the filling is smooth and glossy. Stir in the vanilla extract and 1/4 teaspoon fine sea salt until fully incorporated.
- Assemble the Tart: Pour the chocolate filling over the cooled crust, spreading it evenly with the back of a spoon to create a smooth top layer. Place the tart in the refrigerator to chill for at least 2 hours or until the filling is firm and set.
- Serve: Remove the tart from the fridge and sprinkle the top with flaky sea salt for a delicate salty crunch that complements the rich chocolate. Serve chilled and enjoy!
Notes
- For dairy-free and vegan version, use coconut oil and ensure the dark chocolate is dairy-free.
- Coconut milk can be full-fat canned for a creamier texture.
- Maple syrup can be substituted with agave syrup or honey if not strictly vegan.
- Make sure to press the crust firmly to avoid crumbling when serving.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
