Dana Slatkin

Salted Chocolate Caramel Coconut Tart

Chocolate Caramel TartNow that school is out and summer is official, I find myself less motivated to brave the insufferable Los Angeles traffic for a trip to the supermarket. Last weekend, we took a delightful family walk to our farmers market, stocking up on all things juicy and colorful. It was just my speed.

Meanwhile, back in my kitchen, the baking supplies I normally stock are running low. But with the Fourth of July right around the corner, I’ll need to whip up something festive and fabulous. Something that says “God Bless America” with an exclamation point. This heavenly tart, inspired by the one made by our chef at Shutters On The Beach Hotel, Michael Reardon, will definitely fit the bill.

If you happen to be out of confectioner’s sugar (as I was), granulated sugar will suit just fine. For anyone who objects (as I do) to corn syrup, brown rice syrup makes a perfectly divine caramel. In place of heavy cream, coconut milk works blissfully in both the caramel and chocolate ganache. And if you swap out the butter for a cholesterol-free margarine, you’ll end up with a luscious, velvety chocolate tart with a beachy kiss of sea salt that just so happens to be vegan.

It’s got “Life is good!” written all over it.


For the rest of your Fourth of July menu, try my Tomato-Cheddar Salad with Yogurt Dressing, Quinoa Salad with Corn and Feta, and Grilled Fish in Grape Leaves.

June is pie-baking month! Send in your favorite pie recipe here for a chance to win some super useful kitchen prizes!

Photo credit: Caron Golden, San Diego Foodstuff.com

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  1. Maureen says:

    Do you really need the eggs in the crust or what would you suggest to sub to make it vegan.

    It looks delicious!!

  2. dana says:

    Try using your favorite egg substitute and let me know how it turns out!

Please share your thoughts!