This no-bake chocolate tart recipe is the definition of decadent. Smooth, creamy, rich chocolate ganache is layered atop a buttery crust. For being so flavorful you’d never believe how easy it is to make!
Prepare your homemade or store bought pie crust to fit an 8-inch springform pan. Set aside.
In a small saucepan or microwave safe bowl, heat up your coconut milk until warm. Once warm, add your chocolate/chocolate chips and let sit for 2-3 minutes. After that, whisk together the coconut milk and chocolate until smooth and glossy. Whisk in your vanilla extract.
Transfer your chocolate tart filling into the pie crust. Refrigerate for 2 hours, or until firm. Sprinkle with sea salt, if desired.
Notes
TO STORE. I highly doubt you’ll have any leftovers, but if you do, you can store them in an airtight container in the fridge for up to 1 week. I like to wrap the slices between sheets of parchment paper so they don’t stick together.TO FREEZE. Freeze any leftover tart slices in a freezer-safe container for up to 6 months. Let it thaw briefly in the fridge before enjoying.