No-Bake Chocolate Almond Tart with Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smooth, rich no-bake chocolate tart with a crunchy almond base and a sprinkle of flaky sea salt to enhance the bittersweet flavor. This French-inspired recipe, ready in about 25 minutes, layers almond flour, unsweetened cocoa powder, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium mixing bowl, combine 1 1/2 cups almond flour, 1/4 cup unsweetened cocoa powder, and 1/3 cup maple syrup. Pour in 1/4 cup melted coconut oil and mix thoroughly until the mixture sticks together like wet sand.
  2. Step 2: Press the almond mixture firmly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Chill in the refrigerator for 30 minutes to firm up.
  3. Step 3: Meanwhile, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3 minutes. Remove from heat and pour over 8 oz dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  4. Step 4: Pour the chocolate ganache over the chilled crust, spreading evenly with a spatula. Sprinkle 1/2 teaspoon flaky sea salt evenly over the ganache.
  5. Step 5: Refrigerate the tart for at least 2 hours until the ganache is firm. Remove from the tart pan, slice, and serve chilled.

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