Oh yes. This tart is as heavenly as it looks and perfect to bring to that family holiday dinner! (or to keep all for yourself in the back of the fridge, cause lets be real, you aren't going to want to share this thing!). But be warned- this tart will go super fast, leaving no trace of leftovers. I made this for a photo shoot with my dear blogger friend, Jess (miss lady flashback herself! http://ladyflashback.com/) and after we finished shooting it, half of it was already gone before I was able to make it out the door! Did I mention it's super quick and easy to make? Yeah, you pretty much have to make it now.

Leave me a comment below if you make it and let me know how it came out!

Dark Chocolate Sea Salt Tart

 Serves 8-10

Ingredients:

1 prepared crust (I bought the gluten free Wholly Awesome pie crust from Whole Foods) - or make your own!

1 bag of bittersweet chocolate chips (10 ounces)

1.5 cups of a mixture of full fat canned coconut milk & almond milk- I poured half coconut milk and half unsweetened vanilla almond milk into the measuring cups

1 tablespoon of Non-GMO corn starch (you could also use arrowroot starch or tapioca starch)

2 tablespoons of coconut oil

1 teaspoon vanilla extract

Maldon sea salt flakes for topping

Directions:

1. I used a store bought gluten free crust, but you could also make your own crust!
2. Prehead oven to 350.
3. Put the chocolate chips in a mixing bowl and set aside.
4. In a small saucepan, heat the milk and corn starch at medium heat until it barely starts to bubble. Meanwhile, whisk very well until the lumps disappear. Remove from heat and add in the coconut oil, combining well.
5. Pour the milk mixture over the chocolate chips and let sit for a few minutes, letting the chocolate melt. Add in vanilla extract, then stir very well until all is melted and the mixture is smooth, glassy and creamy.
6. Pour the chocolate mixture into the prepared crust and allow it to completely cool. Then place in the refrigerator for at least 4 hours to let it set.
7. Finally top with the maldon flakes, cut and serve! ***Do not cover in the maldon flakes until right before you serve or they will dissolve into the tart pretty quickly!

 Also, go check out Jess' West Elm blog that I originally made this tart for! They have some pretty beautiful kitchen and bar pieces in their new winter collection! You can check that out here.