Browse by
Browse by
Browse by
Browse by
Dark Chocolate Tart with Sea Salt
Tested by Imperial Sugar
Chef Eddy Recipe
Dark Chocolate Tart with Sea Salt
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

A version of these tarts can be found in nearly every pastry shop in France. Ordinarily they are made with heavy cream but we replaced the heavy cream with coconut milk to make it easier to digest and allow the chocolate flavor to really shine through.   

Prep time
Bake/Cook time
Plan for

Refrigerate for 30 min

6 individual tarts or 1- 8 or 9 inch tart
Sign in to post a comment
Dark Chocolate Tart with Sea Salt
Confectioners Powdered Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Refrigerate for 30 min

Yield :
6 individual tarts or 1- 8 or 9 inch tart


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F.
  2. Using a paddle attachment, mix butter and powdered sugar until well blended. Add egg and mix until well combined. Add salt and vanilla.  Add flour in one step and on low speed mix until just combined. Do not over mix.
  3. Press dough evenly flat onto a sheet of plastic wrap.  Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
  4. Meanwhile chill work surface by placing 1 or 2 cookie sheets filled with ice cubes on area.
  5. Set aside 6 individual tart pans/rings or an 8 or 9-inch tart ring or tart pan.
  6. Sprinkle chilled area lightly with flour and roll dough slightly thinner than 1/8-inch.  Place and press dough into pan(s) and remove excess.
  7. Place in oven and bake until golden light brown, about 15 minutes. During baking process, dough should not slide down on sides.  However, if any area does slide down, remove tart shell from oven and patch with a piece of remaining dough, return to oven. Let cool.
  8. In a saucepan, large enough to hold all remaining ingredients combine coconut milk and sugar. Bring to a boil and remove from heat. Let sit for 3 minutes.
  9. Add chocolate and whisk to combine.
  10. Pour into tart shells and place in refrigerator. Remove from refrigerator 30 minutes before serving.
  11. Decorate with macadamia nuts and cacao nibs. if desired. Sprinkle surface with sea salt. 
Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.