Description
This Salted Dark Chocolate Tart features a rich and creamy dark chocolate filling nestled in a tender almond flour crust, enhanced by a touch of maple syrup and flaky sea salt. It’s a decadent dessert perfect for chocolate lovers seeking a sophisticated and easy-to-make treat.
Ingredients
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
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
- Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, stir together the almond flour, cocoa powder, melted coconut oil, maple syrup, and 1/2 teaspoon of fine sea salt until the mixture is evenly combined. Press this mixture evenly into the bottom of a 9-inch tart pan or pie dish. Bake for 12 minutes, or until the crust starts to feel dry and firm to the touch. Remove from the oven and set on a wire rack to cool completely.
- Prepare the Chocolate Filling: While the crust is baking, heat the coconut milk on the stovetop or microwave until it reaches a simmer. Place the roughly chopped dark chocolate in a mixing bowl and pour the hot coconut milk over it evenly. Let it sit for 30 seconds, then slowly stir until the chocolate is completely melted and the mixture is smooth. Add the vanilla extract and 1/4 teaspoon fine sea salt, stirring until everything is well combined.
- Assemble the Tart: Pour the smooth chocolate filling into the cooled crust, smoothing out the top with a spoon to create an even layer.
- Chill the Tart: Refrigerate the tart for at least 2 hours or until the filling is firm and set.
- Serve: Serve the tart chilled, garnished with a sprinkle of flaky sea salt on top for an extra burst of flavor and texture.
Notes
- Use either coconut oil or butter for the crust depending on your preference; coconut oil will add a subtle coconut flavor.
- Ensure the coconut milk is hot enough to melt the chocolate but not boiling to avoid seizing the chocolate.
- This tart is best served chilled and keeps well in the refrigerator for up to 3 days.
- For a nut-free crust, consider substituting almond flour with a gluten-free flour blend, though texture may vary.
- You can adjust the amount of flaky sea salt on top to your taste preference.