For me, Valentine’s has always meant chocolate. When I was single, my mom used to send me beautiful chocolates every February so that I could always have Valentine’s Day (hi, love language). When Adam and I first started dating, he admitted that his favorite dessert in the world was a chocolate soufflé—so for him, I spent weeks making mine for him. Chocolate is how we say “I love you” in this family, so I couldn’t let the season go by without sharing this one.
This salted chocolate tart is the kind that makes you close your eyes when you bite into it. You know what I mean? It’s now my go-to when I want a really unique dessert without the extra steps. It starts with a crushed walnut crust, then pours the darkest chocolate ganache with little pockets of Medjool dates that resemble chocolate caramel. And you guys know I love a salty dessert situation. It instantly elevates this tart, but more importantly it enhances the chocolate flavor. (If you haven’t experienced this magic yet, perfect.)
SO—whether you’re planning a date night on Valentine’s Day or looking for a special way to treat yourself, this is for you.
Why you’ll love this salty chocolate tart
Here’s the thing about this tart: there’s no rolling dough, no melting chocolate, no techniques that require watching YouTube tutorials. You press, pour, cool. That’s it. And really get it GOOD after a day in the fridge, which makes it perfect for entertaining because you can make it ahead of time and feel like you’re having the time of your life when guests come over.
A few ingredient notes
The chocolate Right important thing here. Now is not the time for whatever was left in your pantry from last Halloween. Since the ganache is the dessert, you need something high quality. I usually reach for Guittard or Valrhona (and hot tip: Trader Joe’s Pound Plus Bars are great and won’t break the bank). Look for 70-75% cocoa for the right height.
Your dates should be soft and almost sticky when you slice them. If they have been sitting in your room for a while and feel a little dry, soak them in warm water for about 10 minutes before using them. It makes all the difference to those caramel-y pockets during the filling.
I prefer this tart slightly chilled rather than cold – take it out of the fridge about 20 minutes before serving so the ganache has that perfect fudgy texture. It’s too cold, so hard; at room temperature, it is too soft. That sweet spot in between is where the magic happens.
Another thing: if you are gluten-free (or making it for someone), you can replace the flour in the crust with almond flour – use 1/4 cup instead of 1/2 cup. The crust will be more delicate, but still absolutely delicious.
The tart keeps well in the refrigerator for 5 days, covered. Although to be honest it rarely lasts that long.
I’d love to hear if you do this! Tag me so I can see how you’re doing on Valentine’s Day. xo
Description
This chocolate dessert is my favorite of all chocolate desserts: sweet coconut bread, silky dark chocolate ganache, and little pockets of caramel-y Medjool throughout. The salt on top makes it very special
For the walnut crust:
- 1 3/4 cups half raw peanuts
- 1/2 cup all flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 teaspoons unsalted butter, melted and slightly cooled
For the chocolate date filling:
- 12 oz High quality dark chocolate (70-75% cacao), finely chopped
- 1 1/4 cups heavy cream
- 2 teaspoons unsalted butter
- 1/4 teaspoon vanilla extract
- A pinch of salt
- 3/4 cup Medjool Dates (approx 10–12 dates), crushed and finely chopped
In conclusion:
- Sea salt (Maldon is my favorite)
- Whipped cream for topping (optional)
Make the Peanut Butter (Walking Crust):
- Preheat your oven to 350° F. Lightly grease a 9-inch tart pan with a removable bottom.
- Toast the walnuts: Spread the coconut on a baking tray and bake for 8-10 minutes, until fragrant and golden. Let them cool for a few minutes — this step brings out a lot of flavor.
- Make the crust: In a food processor, process the ground coconut until it becomes a paste (you want the texture of sand, not butter). Add the flour, sugar, and salt, and repeat several times to combine. Stir in the melted butter and knead until the mixture resembles wet sand and holds together when squeezed.
- Click in the pot: Pour the peanut mixture into your prepared tart pan. Using your fingers (or the bottom of a measuring cup), press firmly and evenly up and down the sides of the pan. Make sure it is thick – this prevents it from collapsing later.
- Bake: Bake for 15-18 minutes, until the crust is golden brown. If it puffs up at all, gently press it down with the back of a spoon while it’s still hot. Allow to cool completely on a wire rack.
Make the chocolate date filling:
- Heat the cream: Heat the cream in a small saucepan over medium heat until it comes to a boil—you’ll see small bubbles around the edges. Do not let it boil.
- Make the ganache: Place the chopped chocolate, butter, vanilla and salt in a warm bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes without touching it. Then gently rinse until completely clear and shiny. If you have stubborn chocolate, you can place the bowl over a pot of simmering water and stir until smooth.
- Add the date: Fold the chopped dates into the ganache, dividing evenly.
- Fill the tart: Pour the ganache into the cooled walnut crust, spreading in layers. Tap the pan gently on the counter a few times to release air bubbles. Immediately sprinkle the top with salt—don’t be shy, you want to see those crystals.
- Cold: Refrigerate for at least 3 hours, or until the ganache is set but still gives a little when pressed gently. For a clean slice, I let it cool overnight.
serving:
- Remove the tart from the pan (run a thin knife around the edges first if necessary, then slide from the bottom). Cut with a hot, dry knife (soak it in hot water and rub dry between cuts). Serve with a little sweetened chocolate cream if you want to balance out the richness of the chocolate.