In my opinion, Valentine’s Day has always been synonymous with chocolate. When I was single, my mom would send me beautiful chocolate bars every February so I would always have a Valentine (hello, love language). When Adam and I started dating, he confessed that his favorite dessert on the planet was chocolate soufflé. So naturally, I spent weeks perfecting mine to prepare for it. Chocolate is how we say “I love you” in this family, so I couldn’t let the season pass without sharing this one.
This salty chocolate tart is the kind that makes you close your eyes when you take a bite. Do you see what I mean? This is my current choice when I want a dessert it looks really special without requiring a multi-step process. It starts with a hazelnut toasted walnut crust, then we pour in the silkiest dark chocolate ganache dotted with little pockets of Medjool dates that almost taste like caramel on top of the chocolate. And you know that I love salty puff desserts. It instantly enhances this tart, but more importantly, it intensifies the flavor of the chocolate. (If you’ve never experienced this magic, you’re in for a treat.)
SO, whether you’re planning a Valentine’s Day date night or looking for a special way to treat yourself, this one is for you.
Why you will love this date and salted chocolate tart
Here’s the thing about this tart: there’s no rolling out dough, no tempering chocolate, no techniques requiring watching a YouTube tutorial. You squeeze, you pour, you cool. That’s it. And in fact, it becomes better after a day in the fridge, which makes it perfect for entertaining because you can get a head start and feel like you have your life together when the guests arrive.
Some ingredient notes
Chocolate Really counts here. Now is not the time to let go of everything left in your pantry from last Halloween. Since ganache IS the dessert, you want something high quality. I usually choose Guittard or Valrhona (and a good tip: Trader Joe’s Pound Plus bars are great and won’t break the bank). Look for 70-75% cocoa for the ideal level of intensity.
Your dates should be soft and almost sticky when you chop them. If they’ve been sitting in your pantry for a while and are a little dry, simply soak them in warm water for about 10 minutes before using them. It makes all the difference in those caramel pockets throughout the filling.
I prefer this tart slightly cool but not cold: take it out of the refrigerator about 20 minutes before serving so that the ganache has that perfect melting texture. Too cold, and it stiffens; at room temperature, it’s too soft. It is in this ideal place that the magic happens.
One more thing: If you’re gluten-free (or making this for someone who is), you can replace the flour in the crust with almond flour: use 1/4 cup instead of 1/2 cup. The crust will be a little more delicate, but still quite delicious.
The tart keeps well in the refrigerator for up to 5 days, covered. Although I’ll be honest, it rarely lasts that long.
I would love to know if you make this one! Tag me so I can see your Valentine’s Day flaky salt situation. xo
Salted Chocolate Date Tart
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This no-fuss tart is everything I want in a chocolate dessert: a toasted walnut crust, silky dark chocolate ganache, and little pockets of caramel Medjool dates throughout. The flaky salt on top gives a very special feeling
Ingredients
For the walnut crust:
- 1 3/4 cups raw walnut halves
- 1/2 cup all-purpose flour
- 1/4 cup Powdered sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and slightly cooled
For the chocolate date filling:
- 12 ounces high quality dark chocolate (70-75% cocoa), finely chopped
- 1 1/4 cups thick cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup Medjool dates (approx. 10–12 dates), pitted and roughly chopped
For the finish:
- Flaky sea salt (Maldon is my favorite)
- Lightly sweetened whipped cream for serving (optional)
Instructions
Make the walnut crust:
- Preheat your oven at 350°F. Lightly grease a 9-inch tart pan with a removable bottom.
- Toast the nuts: Spread the nuts on a rimmed baking sheet and toast for 8 to 10 minutes, until fragrant and lightly browned. Let them cool for a few minutes, this step brings out so much flavor.
- Make the crust: In a food processor, pulse the toasted nuts until finely ground (you want the texture of coarse sand, not nut butter). Add the flour, sugar and salt and mix a few more times. Drizzle with melted butter and mix until the mixture resembles wet sand and holds together when squeezed.
- Press into the mold: Pour the nut mixture into your prepared pie pan. Using your fingers (or the bottom of a measuring cup), press firmly and evenly onto the bottom and sides of the pan. Make sure it is compact, this will prevent it from crumbling later.
- Cook: Bake for 15 to 18 minutes, until the crust is golden brown and smells nutty. If it puffs up, gently press it down with the back of a spoon while it is still warm. Let it cool completely on a rack.
Prepare the chocolate date filling:
- Heat the cream: In a small saucepan, heat the cream over medium heat until it begins to simmer (you will see small bubbles around the edges). Don’t let it boil.
- Make the ganache: Place the chopped chocolate, butter, vanilla and salt in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes without touching it. Then whisk gently until completely smooth and shiny. If you have stubborn pieces of chocolate, you can place the bowl over a pan of barely simmering water and stir until smooth.
- Add the dates: Incorporate the chopped dates into the ganache, distributing them evenly.
- Fill the pie: Pour the ganache into the cooled walnut crust, spreading it into an even layer. Gently tap the pan on the counter several times to release any air bubbles. Immediately sprinkle the top with flaky salt. Don’t be shy, you want to see these crystals.
- Coldness: Refrigerate for at least 3 hours, or until the ganache is set but still has a slight crease when gently pressed. For clean slices, I usually let them cool overnight.
Serve:
- Remove the tart from the pan (run a thin knife around the edges first if necessary, then push up from the bottom). Slice it with a hot, dry knife (run it under hot water and dry it between cuts). Serve with a dollop of lightly sweetened whipped cream if you want to balance the intensity of the chocolate.
The position This Salted Chocolate Date Tart Will Make You Fall in Love appeared first on Camille Styles.
