A salted chocolate tart with a shortbread crust that melts in your mouth, and a fudgy filling that takes two main ingredients and two minutes! Dairy-free and make it in a tart pan or a regular pie pan.
This salted chocolate tart is a wonderful invention - no bake, full of nutrition, familiar ingredients, and not many recipe steps. Like many of my recipes, this dessert is made from a few basic simple ingredients, flour, coconut milk and chocolate. You stir up the crust, press it in. Stir up the filling, pour it in. Chill and eat.
Why You'll Love This
Such an easy chocolate tart. The crust is quickly baked, and the filling is no bake. Use coconut milk to make it dairy free.
Wholesome and delicious. The tart is made of protein-rich almond flour, and the chocolate filling just coconut milk and dark chocolate. A decadent tart perfect for a party.
Make ahead and store. Make the tart 2 days in advance or freeze it for longer, so the perfect dessert for the holidays.
For the Crust
- flour - almond flour and oat flour. These two flours provide structure, healthy fats and a cookie-like flavor to the crust.
- maple syrup
For the Filling
- coconut milk, canned
- chocolate chips
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1. Grease and dust the pan with flour. Make the crust by combining crust ingredients in a food processor or blender or mixer. Press it into the pan and bake for 12-18 minutes, then set aside to cool, removing from pan once cool enough to handle.
Step 2: Warm milk in a pot, bringing to a simmer and turn off. Stir in chocolate and allow to melt.
Pour filling into tart crust, smooth the surface with a spoon, sprinkle with salt.
PRO-tip: Remove crust from pan before filling.
Step 3. Chill 2 hours or until firm, slice and serve.
1.Be sure the chocolate is completely melted before pouring into the tart crust. Microwave 10 seconds or so if you need to to finish the melting.
2.Grease and flour the tart pan even though it has a removable bottom. That really increases your chances of releasing the finished baked tart intact.
Keep this tart at room temperature for about 24 hours. After that, put in a sealed container and store it in the refrigerator for a week. Freeze for 1 month in a sealed container.
Yes, you can freeze the crust instead of bake it, but it will be moist in texture, not crumbly like a cookie. To freeze, freeze the crust for one hour before filling.
No, this recipe is vegan and dairy free and uses chocolate, butter and coconut milk for the filling.
If you removed the tart from the pan, and used a long rectangular pan, cut wedges. If you use a round pan, cut as you would a pie. I serve with a scoop of ice cream or whipped cream.
Other No Bake Chocolate Desserts
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Salted Chocolate Tart with Shortbread Crust
Chocolate Filling Ingredients:
- 14 inch Rectangular Tart
- Preheat oven to 350°F.
- Grease and dust with flour the bottom and sides of a 14-inch rectangular tart pan (with removable bottom) with coconut oil. (This recipe also works in a 9-10 round tart pan or even a traditional pie pan although with a pie pan, you'll have to serve the tart in the pan).
- Do not chill the can of coconut milk overnight or it will separate. If you open the can, and find the solid is separated from the liquid, set the open can in a pot of boiling water and stir for a few minutes until creamy.
Make The Crust
- Use a blender or food processor or mixer to combine the crust ingredients. Stop as soon as the mixture resembles a dough. If it is too crumbly, add more milk.
- Press the crust mixture evenly into the bottom of the greased pan. Start forming the edges first, and then smooth out the center with a flat-bottomed glass.
- Puncture the crust on the bottom in several places with a fork to ensure air bubbles don't form.
- Bake for 12 to 18 minutes. Watch it carefully as oven temperatures vary. You want the overall color of the crust to be brown, but of course, not burned.When it's ready, remove from oven and sit the pan on a wire rack to cool to room temperature. Do not remove the tart from the pan yet or it will break. If the bottom has bubbled up at all, gentle press flat while it is still warm with the bottom of measuring cup or other flat bottle.
Make The Chocolate Filling
- Shake the room-temperature can of coconut milk, open it and pour the contents into a saucepan. Heat the milk on the stove on medium heat until simmering. Don't boil.
- Or add it to a microwave-safe container and microwave for 1 minute. If it doesn't seem steamy, microwave for another 15 seconds.
- Add the chocolate chips into the hot milk and stir until all chips are melted. With a very dry spoon, stir the mixture until the chocolate is completely melted and smooth.
- If the chips haven't melted, microwave at 10 second intervals.
- Stir in the vanilla extract and salt until combined.
- Removable bottom tart pan. Remove the tart crust from a tart pan with a removable bottom before you fill the tart. Hold the pan with on hand, and press upward on the center (removable) panel, and gently transfer the crust on the center panel to a cookie sheet.
- Pie pan. If you used a pie pan, leave the crust in it.
- Pour the chocolate mixture into the baked yet cooled 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.
- Refrigerate this tart for four days covered.