For me, Valentine’s Day has always meant chocolate. When I was single, my mom would send me beautiful chocolate bars every February, so I always had a Valentine (hello, love) ready for me. When Adam and I started dating, he confessed that his favorite dessert on the planet was chocolate soufflé. Naturally, I spent weeks perfecting my dessert for him. In this family, chocolate is our way of saying “I love you” and no season goes by without sharing it.
A salted chocolate tart that will make you close your eyes when you take a bite. Do you know what I mean? This is now my go-to when I want a dessert that feels truly special without requiring multiple steps. It starts with nutty toasted walnut skins and is poured with the smoothest dark chocolate ganache, studded with little pockets of medjool dates that have a chocolate and almost caramel-like taste. And you know I love a flaky salt dessert situation. It instantly elevates this tart, but more importantly, it intensifies the chocolate flavor. (If you have never experienced this magic, please give it a try.)
So whether you’re planning a date night for Valentine’s Day or looking for a special way to treat yourself, this one’s perfect for you.
Why you’ll love this Salted Chocolate Date Tart
What’s special about this tart is that it doesn’t require rolling out the dough, tempering the chocolate, or any other technique that requires watching YouTube tutorials. Press, pour, and chill. that’s it. and it actually gets better It’s perfect for entertaining because you can make it ahead of time by keeping it in the fridge for a day, and when your guests come over, they’ll feel like you’re spending your whole life together.
some ingredient notes
chocolate Really It’s important here. This is not the time to be storing leftovers in your pantry from last Halloween. Since this is a dessert ganache, you want to eat something luxurious. I usually reach for Guittard or Valrhona (and tip: Trader Joe’s Pound Plus bars are great and don’t cost a fortune). Look for 70-75% cacao to get just the right level of strength.
When chopped, the dates should be soft and almost sticky. If it’s been sitting in your pantry for a while and feels a little dry, soak it in warm water for about 10 minutes before using. It makes a big difference in the caramel-like pockets throughout the filling.
I prefer this tart to be slightly cold, not cold. Remove from the refrigerator about 20 minutes before serving to ensure the ganache has the perfect fluffy texture. If it’s too cold, it will solidify. Too soft at room temperature. The sweet spot in between is where the magic happens.
One more thing: If you are gluten-free (or making this for someone who is gluten-free), you can replace the flour in the dough with almond flour. Use 1/4 cup instead of 1/2 cup. The dough will be a little delicate, but still completely delicious.
The tart will keep beautifully, covered, in the refrigerator for up to 5 days. To be honest, it rarely lasts that long.
If you make this, I would love to hear it! Tag me so I can see how your flake salt valentine goes. Shit
explanation
This no-fuss tart is everything I want in a chocolate dessert. Fragrant walnut skin, silky dark chocolate ganache, and little pockets of caramelized Medjool dates throughout. The flaky salt on the surface makes it feel special.
For walnut skins:
- 1 3/4 cup half a raw walnut
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons Melt the unsalted butter and let it cool slightly.
Date chocolate filling:
- 12 oz High quality dark chocolate (70-75% cocoa), finely chopped
- 1 1/4 cup fresh cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon vanilla essence
- pinch of salt
- 3/4 cup Medjool dates (approx. 10–12 dates), seeded and coarsely chopped
For finishing:
- Flake sea salt (Maldon is my favorite)
- Mildly sweet whipped cream (optional)
Make the walnut skin.
- preheat the oven up to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.
- Toast the walnuts. Spread the walnuts on a rimmed baking sheet and toast until fragrant and lightly golden, 8 to 10 minutes. Let cool for a few minutes. This step further enhances the flavor.
- Make the crust: In a food processor, pulse the toasted walnuts until finely ground (you want the texture to be coarse sand, not nut butter). Add the flour, sugar, and salt and pulse a few more times to combine. Pour in the melted butter and mix until the mixture resembles wet sand and solidifies when squeezed.
- Press into the pot. Fill the prepared tart pan with the walnut mixture. Use your fingers (or the bottom of a measuring cup) to press firmly and evenly into the bottom and sides of the pan. By keeping it compact, you can prevent it from falling apart later.
- bake: Bake for 15-18 minutes, until the dough is golden brown and smells nutty. If it puffs up even a little, gently push it back down with the back of a spoon while it’s still hot. Cool completely on a wire rack.
Make the date chocolate filling.
- Heat the cream. Heat the cream in a small saucepan over medium heat until it begins to boil. You can see small bubbles around the edges. Do not boil.
- Make the ganache: Place the chopped chocolate, butter, vanilla, and salt in a heatproof bowl. Pour the warmed cream over the chocolate and let stand for 2 minutes without touching. Then gently whisk until completely smooth and shiny. If there are any stubborn chocolate pieces, place the bowl over a pot of nearly boiling water and stir until smooth.
- Add date. Stir chopped dates into ganache, distributing evenly.
- Fill the tart: Pour the ganache over the cooled walnut dough and spread it into an even layer. Tap the pan a few times on the counter to remove any air bubbles. Immediately sprinkle flaky salt on top. Don’t be shy, you want to see that crystal.
- Chill: Refrigerate for at least 3 hours, or until the ganache is firm but still slightly elastic when lightly pressed. To get nice slices, I usually chill it overnight.
serve:
- Remove the tart from the mold (if necessary, first run a thin knife along the edges and then push up from the bottom). Slice with a hot, dry knife (dip in boiling water and pat dry between cuts). If you want to balance out the chocolate intensity, serve with plenty of lightly sweetened whipped cream.
Source: Camille Styles – camillestyles.com
