Dairy Free Tarte au Chocolat

Total time2 hr 55 min

Prep time30 min

Cook time25 min

Deep, dark chocolate is the star here — 70% cacao melted into a glossy ganache filling that sets into a rich, sliceable layer inside a crisp, buttery-textured tart shell. The crust comes together from simple pantry basics and bakes up flaky and golden before it's filled and baked a second time to that perfect gentle wobble. A scatter of flaky sea salt on top plays against the bittersweet chocolate beautifully, giving every bite a little edge of contrast. It's an elegant, make-ahead dessert that slices cleanly once chilled, ideal for a dinner party finale or a quiet weekend treat. This one is a genuinely solid choice for a dairy free spread, delivering all the drama of a classic French chocolate tart without asking you to compromise on texture or flavor.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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3 tbsp powdered sugar
¼ tsp fine salt
½ cup (1 stick) unsalted butter, cold, cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large egg yolk
2 tbsp ice water

For the filling

7 oz dark chocolate (70% cacao), finely chopped
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
2 tbsp unsalted butter, cut into small pieces, room temperature
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large egg, lightly beaten, room temperature

For serving

1 tsp flaky sea salt (optional)

Instructions

1
Whisk together the flour, powdered sugar, and fine salt in a large bowl. Add the cold butter cubes and work them in with your fingertips until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining.
2
Stir together the egg yolk and ice water in a small bowl, then drizzle over the flour mixture. Toss with a fork until the dough just begins to clump together — it should hold when pressed but not feel wet or sticky. If it seems dry, add ice water 1 tsp at a time.

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