This enticing salted chocolate tart was shared with us a while back, but we needed to adapt the ingredients before posting it for you to enjoy. Plus, this seems like the perfect time of year for such a special treat. It’s a wonderfully indulgent dessert for New Year’s Eve parties, yet the potato chip spin makes it fun for football gatherings, too. Not to mention, it’s worth putting on your list for a Valentine’s Day delight.
This salted chocolate tart recipe with photo was shared with us by Kettle Brand. We have adapted it to be dairy free, but the original recipe with dairy was created by Gaby Dalkin, author of What’s Gaby Cooking.
Reader Raves
Thanks to Michelle J. for sharing some quick feedback on this recipe via our Facebook Page:
I’ve made this a few times. It is amazing!!
Special Diet Notes: Salted Chocolate Tart
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian. We haven’t yet trialed an egg-free version of this salted chocolate tart, but whipped aquafaba may successfully work as a substitute.
For a gluten-free salted chocolate tart, substitute gluten-free all-purpose flour for the flour in the crust.
- 1 8.5-ounce bag Sea Salt Kettle Chips
- Scant ⅓ cup melted dairy-free buttery spread
- ¼ cup all-purpose flour
- ¼ cup coconut cream
- 10 ounces dairy-free, semi-sweet chocolate chips
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup coconut cream
- 8 ounces dairy-free dark chocolate chips
- Flaky sea salt
- Preheat your oven to 350°F.
- In a food processor, pulse the potato chips until finely ground. Add the melted buttery spread and flour and pulse for 30 seconds to combine.
- Press the potato chip mixture into the bottom and up the sides of a 9-inch tart pan.
- Bake for 12 minutes. Let cool while you make the filling, but keep the oven on.
- Combine the coconut cream and chocolate chips in a medium pot over medium heat. Warm until the chocolate starts to melt. Whisk both ingredients together until completely smooth.
- Remove from the heat, add the eggs, vanilla and salt, and continue to whisk until smooth.
- Pour the chocolate mixture into the cooled tart shell.
- Bake for 22 to 25 minutes. Let cool for 30 minutes.
- Combine the coconut cream and chocolate chips in a medium pot over medium heat. Warm until the chocolate starts to melt. Whisk both ingredients together until completely smooth.
- Pour the chocolate mixture over the middle of the chocolate tart and use an offset spatula to spread around evenly.
- Chill overnight in the refrigerator. Dust with flaky sea salt before slicing and serving.
More Celebration-Worthy Dairy-Free Tart Recipes
“Butter” Tarts (vegan & soy-free)
Raw Chocolate Superfood Tart (vegan, gluten-free & soy-free)
Glazed Fig Tart with Chocolate Ganache (vegan, gluten-free & soy-free)
5 Comments
I made this last night, and it is really, really good! I put a little coconut whipped cream on top and it was just about perfect. It is so rich that a little slice will do ya. Yum!
Question- you don’t have to worry about the gf cooking a bit when you add it to the chocolate sauce?
I’m sorry Cayti, but I’m not sure what you’re asking.
Whoops! That didn’t come across well. I was worried about the egg cooking a little when you put it in the melted chocolate. It didn’t seem to be an issue when I made it last night, though. Is that because you’re melting the chocolate at a low temperature?
Yes, the chocolate isn’t hot enough to cook the egg. Glad you enjoyed it!