Salted Chocolate & Coconut Tart with Celtic Sea Salt
A rich dark chocolate tart with a coconut biscuit base and Celtic sea salt finish. No oven needed, with a free illustrated recipe booklet.
In this guide
The Crystal Kitchen · Dessert collection 03
Deep chocolate.
A little sea salt.
A crisp coconut biscuit base, a rich dark chocolate filling and a scattering of toasted coconut. The final touch is a small pinch of finely crushed Celtic sea salt: just enough to bring a lovely contrast to the chocolate.
No oven · Ten small slices · Make ahead · Dairy & egg free with suitable ingredients
This salted chocolate and coconut tart is the sort of dessert you can make ahead, put in the fridge and bring to the table when everything else is done. There is no pastry to roll and no oven timing to watch. A pressed biscuit base holds a dark chocolate and coconut filling that becomes firm enough to slice as it chills.
Three ingredients from our shop have a place here: extra virgin coconut oil binds the crumb base, coconut palm sugar adds a little caramel-like sweetness to the filling, and Celtic sea salt gives the finish its gentle savoury edge. Each has a practical role in the recipe.
Ella Olsson / Pexels. Serving inspiration: the photograph shows a chocolate dessert slice with coconut flakes, not this exact recipe.
Rich, smooth and made for sharing
The filling is a simple chocolate ganache made with canned coconut milk. Finely chopped chocolate melts into the warm coconut mixture, then a little coconut oil gives it a smooth finish. As the tart chills, the chocolate firms up so you can cut small, rich slices.
Use a bar of dairy-free dark chocolate with about 70% cocoa, and full-fat canned coconut milk stirred smooth before measuring. Coconut drink from a carton is too thin for this recipe. Because brands vary, give the tart the full chilling time and check the filling before you unmould it.
The recipe
Salted Chocolate & Coconut Tart with Celtic Sea Salt
A crisp coconut biscuit base, rich dark chocolate filling and a light Celtic sea salt finish. A dairy-free, egg-free tart for sharing.
You will need: a 20 cm loose-bottom tart tin, baking paper, a mixing bowl, a heatproof bowl and a small saucepan.
Ingredients
For the coconut base
- 200 g dairy-free, egg-free digestive-style biscuits
- 40 g unsweetened desiccated coconut
- 85 g Crystal Health & Beauty Coconut Oil, gently melted
For the chocolate filling
- 250 g dairy-free dark chocolate, about 70% cocoa, finely chopped
- 200 ml full-fat canned coconut milk, stirred smooth before measuring
- 30 g Crystal Health & Beauty Coconut Palm Sugar
- 15 g Crystal Health & Beauty Coconut Oil
- 1 tsp vanilla extract
- 1/8 tsp Crystal Health & Beauty Celtic Sea Salt, finely crushed before measuring
To finish
- 2 tbsp toasted coconut flakes
- 1 small pinch finely crushed Celtic Sea Salt for the whole tart
Method
- Prepare the tin and base. Line the base of a 20 cm loose-bottom tart tin with baking paper. Crush the biscuits finely, then mix with the desiccated coconut and melted coconut oil until evenly coated.
- Press and chill. Tip into the tin and press firmly over the base and about 2 cm up the sides. Aim for an even layer. Refrigerate for 20 minutes while you prepare the filling.
- Warm the coconut mixture. Put the measured coconut milk, coconut palm sugar and finely crushed salt in a small pan. Warm gently, stirring for about 5 minutes until the sugar dissolves and the mixture is steaming, without boiling vigorously.
- Make the chocolate filling. Place the chopped chocolate in a heatproof bowl. Pour over the hot coconut mixture, leave for 2 minutes, then stir slowly from the centre until smooth. Stir in the remaining 15 g coconut oil and vanilla. If pieces remain, set the bowl over barely simmering water, without letting its base touch the water, and stir briefly.
- Fill, chill and finish. Let the filling stand for 5 minutes until warm rather than hot. Pour into the chilled crust and smooth the top. Refrigerate for at least 4 hours, until firm enough to slice. Unmould carefully, scatter with toasted coconut and a small pinch of finely crushed salt, then cut into 10 small slices with a warm, dry knife.
Storage: Keep covered in the fridge and use within 3 days, or sooner if an ingredient label requires it. Decorate shortly before serving. Let the tart stand for 5-10 minutes before slicing, depending on room temperature; keep it chilled in warm weather.
The little details that make a difference
Choose the right chocolate
Use a dairy-free dark chocolate of about 70% cocoa. Chocolate chips, low-cocoa bars and sugar-free chocolate can behave differently. A 70% bar gives a rich filling without needing a large amount of added sugar.
Use canned coconut milk
Stir a full-fat can until smooth before measuring 200 ml. A coconut drink from a carton is too thin for this recipe; do not replace it one-for-one.
Crush the Celtic salt finely
Our Celtic salt has coarse, naturally moist crystals. Crush it with a pestle and mortar before measuring. Use the measured amount in the filling and only a small pinch over the entire tart.
Make it ahead
The tart can be chilled overnight, covered once set. Add the coconut and finishing salt shortly before serving, so the topping keeps its texture.
Get a cleaner slice
Let the tart soften for a few minutes, then use a sharp knife dipped in warm water and wiped dry. Wipe the knife between slices.
Keep it simple to serve
Serve small slices with raspberries, sliced strawberries or a spoonful of plain coconut yoghurt. The filling is rich, so a little fresh fruit makes a lovely contrast.
From our shop to your kitchen
A small finishing touch
Our coarse Celtic grey sea salt is traditionally harvested in Guérande, France. Its naturally moist, coarse crystals need a little attention for a delicate dessert: crush them finely before measuring, then use only a small pinch to finish the whole tart.
Explore our Celtic Sea Salt →Three simple ingredients from our shelves
Coconut oil: our extra virgin coconut oil brings coconut flavour to the base and firms as it chills. Measure it by weight, then melt gently.
Coconut palm sugar: dissolve the coconut palm sugar in the warm coconut milk before adding it to the chocolate, so the filling stays smooth rather than grainy.
Celtic sea salt: measure the finely crushed salt carefully. The aim is a little contrast with the chocolate, rather than a heavily salted dessert.
Ingredient & allergy notes
Check biscuits for wheat/gluten and any milk or egg ingredients. Dark chocolate may contain milk or traces of milk, soya and nuts: choose a product suitable for everyone eating the tart. Check every ingredient label and cross-contamination statement. Use gluten-free biscuits only if all the remaining ingredients also meet your needs.
If you are cooking for someone with a milk or egg allergy, check the ingredients and precautionary statements on every packaged ingredient. “Dark chocolate” and “plant-based” descriptions alone do not confirm that a food is suitable.
Keep a little chocolate inspiration
Your free illustrated tart recipe
A three-page recipe booklet with the full ingredients, step-by-step method, chilling and slicing tips, serving suggestions and allergy notes. Save it to your phone or print it for your kitchen.
Download the chocolate tart recipe · PDFOpens a PDF. Use your browser’s save or print option to keep a copy.
Chocolate coconut tart questions
Can I make this chocolate tart the day before?
Yes. Chill it overnight and cover once the filling has set. Add toasted coconut and the finishing pinch of salt shortly before serving.
Is this chocolate coconut tart dairy free and vegan?
It can be, provided you choose dairy-free, egg-free biscuits and suitable dairy-free dark chocolate. Check all ingredients and cross-contamination statements for your needs. Dark chocolate is not automatically dairy free.
Can I use coconut drink instead of canned coconut milk?
No. Use full-fat canned coconut milk, stirred smooth before measuring. Coconut drink from a carton is much thinner and can prevent the filling from setting as intended.
How much Celtic salt should I use?
Finely crush the coarse salt before measuring one eighth of a teaspoon for the filling. Use only one small pinch over the whole tart at the end. The salt should provide a light contrast rather than a salty crust.
Why has my chocolate filling not set?
Allow at least four hours in the fridge. The chocolate type and coconut milk both affect the result: use a bar of about 70% cocoa and full-fat canned coconut milk. Low-cocoa chocolate, some sugar-free bars and coconut drinks can give a different texture.
How do I cut neat slices?
Let the chilled tart stand for five to ten minutes, depending on room temperature. Dip a sharp knife in warm water, wipe it dry and cut, wiping the knife between slices.
Can I make the base gluten free?
Use gluten-free biscuits and check that every other ingredient and its cross-contamination statement is suitable. Keep utensils and preparation surfaces free from gluten-containing crumbs.
More from the Crystal Kitchen → · Try our lemon cheesecake pots →
Recipe development note: this is an original recipe suggestion and has not been kitchen-tested by our team. Chocolate and coconut milk brands can affect the texture. Photography: Ella Olsson / Pexels, used as serving inspiration; product photograph: Crystal Health & Beauty.
