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.
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.
Remove crust
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.
Fill crust
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.
Storage
Refrigerate this tart for four days covered.
Notes
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.Remove the tart crust before filling if using a removable-bottom tart pan. Keep the crust in the pan if using a pie pan.You can make this a no bake tart by freezing the crust instead of baking it however it will be moist in texture, not crumbly like a cookie. To freeze, freeze the crust for one hour before filling.Storage: 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.