A chocolate tart recipe with a shortbread crust that melts in your mouth, and a fudgy filling that takes two main ingredients and two minutes! Dairy-free, gluten-free and vegan. Make in a tart pan or a regular pie tin.
This chocolate tart recipe is a wonderful invention - no bake, full of nutrition, familiar ingredients, and not many recipe steps. Like many of my chocolate tarts, this one 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.
The process is basically no bake, although the crust is more crumbly with a quick toast in the oven. And the ingredients are easy to find. You probably have all in the pantry now, except for perhaps a can of full fat coconut milk. If you are dairy-free or vegan, I suggest you stock up on this milk as it can easily replace heavy cream in a bunch of situations.
For the Crust: I used two healthy flours - almond flour and oat flour. These flours hike the nutrition in this tart. Both are full of vitamins, loaded with protein and fiber, and high in antioxidants.
Almond flour is also uniquely high in vitamin E, so important for skin and other cell processes. PRO-tip: For this recipe, you can replace the oat flour with more almond flour.
Oat flour adds iron and calcium to the recipe. If you want to make it homemade, read on below.
The crust also requires oat milk, butter, maple syrup and vanilla. Of course to keep it vegan, I used vegan butter but a healthy organic shortening also works well. Nutiva has a coconut oil and red palm oil mix, for instance.
For the Filling: I used full fat coconut milk (not chilled), dark chocolate, salt and flaky salt.
How to Make
1. Grease and dust the pan with flour.
2. Make the crust by combining crust ingredients in a food processor or blender or mixer.
3. Press it into the pan and bake for 12-18 minutes
4. Cool the crust
5. Warm chocolate filling ingredients in a pan but don't boil. Or milk chocolate in microwave, and then heat the milk and add that and stir in other ingredients. Stir until melted and smooth.
PRO-tip: Remove crust from pan before filling.
6. Pour filling into tart crust, smooth with spoon, sprinkle with salt.
7. Chill 2 hours or until firm.
How to Make Homemade Oat Flour
You can buy oat flour. Or you can grind rolled oats until they become flour. Use a coffee grinder or a high speed blender.
How Healthy Is Dark Chocolate?
And let's not forget the nutritional gains that chocolate contributes to this tart recipe.
Generally quality dark chocolate - at least 70% cacao and up - holds fiber, iron, magnesium, and a slew of other minerals as well as being high in antioxidants. And I recommend using a clean, allergen-free brand such as Chocolove, Divine, and EnjoyLife.
You can use chocolate chips or broken chocolate bars.
Let's move on to why this particular chocolate tart recipe is "easy".
In general, making tarts is stressful. I was stressed when I first decided to make this one.
The crust needs to end up a certain way. The filling, too. And how to get it out of the pan? I will share what I learned! Hopefully the experience will be less stressful for you.
To make this tart easy to make, I set some ground-rules for this recipe:
1. It had to use healthy yet familiar ingredients
2. It had to have an easy and not-lengthy step-by-step process.
3. It had to be easy to get out of the pan.
And I am delighted to say I met the challenge. This recipe is pretty simple so variations in outcome probably aren't an issue if you follow my steps.
Remove Tarts from Pans
Ever have trouble with removing a tart shell? So annoying when edges break or crumble.
Well, I have a tip for you!
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.
And here is how:
1. Melt some coconut oil. Grab a paper towel, and rub the entire inside, using your finger to be sure the flutes get greased.
2. Then, add to the pan a few tablespoons of flour - it can be the same flour you baked with or it can be a simple all-purpose (gluten-free if need be) flour. Or even use cocoa powder for a chocolate crust. Tip the pan to and fro to get that dusting everywhere!
3. Finally tip it over the sink - but don't let the removable bottom fall off! - and give it a tap to disburse flour all over greased surface then tip and release any loose clumps of flour. Now proceed with the recipe. I guarantee you that crust will lift right out.
Isn't that a good trick? My mother taught me that, ha!
In fact, she also taught me how to mince parsley without removing finger tips, and to keep frosting moist by covering it with a soaking wet paper towel. Mothers can be great like that, am I right?
So, back to the recipe. Once the recipe is complete and you have before you a glorious tart successfully removed from the pan and just sitting there waiting to be photography eaten, sprinkle on some flaked salt and slice into triangles! Keeps refrigerated up to four days.
Other Dairy-Free Tarts
Easy Chocolate Cream Pie
Chocolate Tart Recipe
Chocolate Ganache Tart
Chocolate Mousse Tart
Vegan Chocolate Pie
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Salted Chocolate Tart Recipe
- 2 cups almond flour
- 1 ¼ cup oat flour Or more almond flour
- 1-2 tablespoon oat milk Or your favorite dairy free milk
- ⅔ cup butter vegan butter or organic vegetable shortening
- 2 tablespoon maple syrup
- ½ teaspoon vanilla
Chocolate Filling Ingredients:
- 1 (13.5oz) can full-fat coconut milk (not chilled)
- 2 ⅓ cups dark chocolate chips or 5 (3oz) chocolate bars chopped
- 1 teaspoon vanilla extract
- pinch salt
- flaky sea salt for the top
- 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. And to ensure the fat is not separated out, shake the can hard before making the chocolate.
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 of oat 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 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 silver measuring cup or other flat bottle.I set the crust still in the pan into the freezer while I make the filling.
Make The Chocolate Ganache Filling
- When the crust is cooled, make the chocolate filling:Shake the room-temperature can of coconut milk, open it and pour the contents into a sauce pan. 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 hot. Microwave for another 30 seconds and 10 second increments after that.
- Add the chocolate chips into the pot of hot milk and stir until all are melted. With a metal (very dry) spoon, stir the mixture until the chocolate is completely melted and smooth.
- Or add the chocolate to a microwave-safe container and microwave for 1 minute and 10 second increments after that until all chips are melted when you stir. Combine the melted chocolate with the hot milk and stir until smooth.
- Stir in the vanilla extract and salt until combined.
Remove & Fill Tart Crust
- Remove the tart crust from the pan BEFORE you fill the tart. If you used a tart pan with a removable bottom, simply press upward on the center (removable) panel, and gently transfer it to a cookie sheet.
- 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.
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