For me, Valentine’s has always meant chocolate. When I was single, my mom would send me beautiful chocolate bars every February so I could always have a Valentine (hello, love language). When Adam and I first started dating, he admitted that his favorite dessert in the world was a chocolate soufflé—so naturally, I spent weeks preparing mine for him. Chocolate is how we say “I love you” in this family, so I couldn’t let the season go by without sharing this one.
This salted chocolate tart is the kind that makes you close your eyes when you bite into it. You know what I mean? It’s my current go-to when I want a dessert that feels special without requiring a multi-step process. It starts with a toasted walnut crust, then we pour a glossy dark chocolate ganache filled with little pockets of Medjool dates that taste like caramel against the chocolate. And you guys know I love the perfect salty dessert look. It quickly elevates this tart, but more importantly, it intensifies the chocolate flavor. (If you’ve never experienced this magic, you’re in for a treat.)
SO—whether you’re planning a special Valentine’s Day night out or looking for a special treat, this one’s for you.
Why You’ll Love This Salted Chocolate Date Tart
Here’s the thing about this tart: no dough comes out, no hot chocolate, no techniques that require watching YouTube tutorials. He presses, he pours, he cools. That’s all. And you actually get it better after a day in the fridge, which makes it perfect for entertaining because you can go ahead and feel like you have your life together when guests come over.
Notes Few Ingredients
Chocolate indeed news here. This is not the time for anything stuck in your pantry from last Halloween. Since ganache IS a dessert, you want something of the highest quality. I usually reach for Guittard or Valrhona (and hot tip: Trader Joe’s Pound Plus bars are great and won’t break the bank). Look for 70-75% cacao for the right level of hardness.
Your dates should be soft and almost sticky when you chop them. If they’ve been sitting in your pantry for a while and they feel a little dry, just soak them in warm water for about 10 minutes before using them. It makes a difference in those caramel-y pockets throughout the filling.
I prefer this tart a little cool but not cold – pop it in the fridge about 20 minutes before serving so that the ganache has the perfect perfect texture. It is very cold, and stiff; at room temperature, it is very soft. That sweet spot in the middle is where the magic happens.
Another thing: if you’re gluten-free (or you’re making it 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 weak, but absolutely delicious.
The tart keeps well in the fridge for up to 5 days, covered. Although I’ll be honest—it rarely lasts that long.
I would love to hear if you make this one! Tag me to see your Valentine’s refreshing salt status. no
Explanation
This irresistible tart is everything I want in a chocolate dessert: toasted walnut crust, silky dark chocolate ganache, and little pockets of caramel-y Medjool dates throughout. The sparkling salt on top makes you feel special
For the walnut crust:
- 1 3/4 cups raw walnuts
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and slightly cooled
To make the chocolate date filling:
- 12 oz high quality dark chocolate (70-75% cacao), chopped
- 1 1/4 cups heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon vanilla extract
- A pinch of salt
- 3/4 cup Medjool dates (approx 10–12 dates), bound and recorded approx
To finish:
- Flaky sea salt (Maldon is my favorite)
- Low-sugar whipped cream for serving (optional)
Make the walnut crust:
- Preheat your oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.
- Grind the walnuts: Spread the walnuts on a rimmed baking sheet and toast for 8-10 minutes, until fragrant and lightly golden. Let them cool for a few minutes—this step brings out the most flavor.
- Make the crust: In a food processor, pulse the toasted walnuts until fine (you want the texture of coarse sand, not nut butter). Add the flour, sugar, and salt, and beat a few times to combine. Pour in the melted butter and pulse until the mixture looks like wet sand and holds together when squeezed.
- Press into the pan: Pour the walnut mixture into your prepared tart pan. Using your fingers (or the bottom of a measuring cup), press it firmly and evenly into the bottom and up the sides of the pan. Make sure it’s tight—this prevents it from collapsing later.
- Bake: Bake for 15-18 minutes, until the crust is golden and smells nutty. If it puffs up, gently press it back down with the back of a spoon while it’s still hot. Let it cool completely on a wire rack.
Make a chocolate day filled with:
- Heat the cream: In a small pan, heat the cream over medium heat until it begins to boil—you’ll see small bubbles around the edges. Do not 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 smooth and glossy. If you have any stubborn chocolate chunks, you can place the bowl over a pot of nearly boiling water and stir until smooth.
- Add dates: Fold the chopped dates into the ganache, spreading evenly.
- Fill the tart: Pour the ganache onto the cooled walnut crust, spreading it into an even layer. Tap the pan gently on the counter a few times to release air bubbles. Immediately sprinkle some fine salt on top—don’t be shy, you want to see those crystals.
- Cool: Refrigerate for at least 3 hours, or until the ganache is set but still holds a little when pressed gently. For cleaner slices, I usually let it cool overnight.
Serve:
- Remove the tart from the pan (use a small knife around the edges first if needed, then push from the bottom). Cut with a hot, dry knife (run under hot water and wipe dry between cuts). Serve with a dollop of low-sugar whipped cream if you want to moderate the intensity of the chocolate.