Seriously the most amazing Salted Dark Chocolate Tart recipe that I’ve ever tried. It’s incredibly quick and easy to prepare, made with healthier ingredients, and tastes ultra-decadent and delicious.
Meet…the dark chocolate tart of your dreams.
’m not kidding. I’ve made countless rich, decadent, creamy, dreamy chocolatey desserts over the years. And I have to say that this recipe has recently won the award for the easiest-to-make chocolate dessert in my little recipe book. And also, arguably the most delicious. (My distinguished panel of taste-testing friends here in Dubai all agree.)
Bonus? It also happens to be naturally gluten-free, thanks to a simple chocolate-walnut-oats 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 believe me…it is 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.
To begin, prepare your walnut-oats crust as directed below. Then while that’s baking, chop up a bunch of dark chocolate bars, 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 (and you don’t stir at this time at all) 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 espresso
(2) a pinch of cinnamon
(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…
- For the tart shell
- 1 cup Instant Oats
- 1 cup walnut
- 1/3 cup melted butter
- 2 teaspoons brown sugar/coconut sugar
- 2 teaspoon cocoa powder
- For the filling
- 1 can coconut milk
- 250 grams cooking chocolate good quality 70%
- 2 tablespoons salted butter or add a pinch of salt
- Fresh berries
- Sea salt
- Preheat the oven to 170 degrees centigrade.
- In a food processor, blend the instant oats and give it a good whizz.
- Add the walnuts and blend it till it resembles the texture of sand.
- Take it out in a bowl and add melted butter.
- Add the brown sugar and mix well.
- Add cocoa powder and mix everything together to make a smooth powdery mix.
- Take a 9’’tart tin and empty the walnut oats mixture well.
- Use a flat bottom bowl/glass to press it well.
- Bake it for 10 minutes till the base is golden.
- Remove from the oven and keep aside to cool.
- To make the filling, chop the chocolate into fine pieces.
- Heat the coconut milk till warm and bubbles.
- Pour over the chopped chocolate. Add butter and leave it for some time without stirring.
- For about 5 minutes stir and combine.
- Refrigerate for 10- 15 minutes.
- Pour the prepared chocolate mixture in the cooled tart shell and level it properly.
- Refrigerate overnight or for 4-5 hours.
- Demould and serve on a flare plate topped with fresh berries.
- Blend the instant oats and walnuts well to make a homogenous smooth mixture.
- Chop the chocolate fine so that the chocolate mixture comes out really smooth.
- Do not stir the cream as it may not allow the chocolate to melt in the warm cream.
- Keep an eye on the crust as it tends to burn easily.
- Browning of the crust also occurs even after the tart case is taken out from the oven.
- Top the tart with some sea salt if you wish.