Foodie Pen Pals January / Salted Chocolate Tart

After a Foodie Pen Pal pause in December, I received a truly wonderful January package from Lauren from West Sussex. Really everything she chose is just wonderful:

It contained

Duchess Grey Tea
A wonderful alternative to the usual Earl Grey with a much more elegant taste.

White Tea Elderflower
I haven’t tried it yet, but it smells amazingly summerly.

Sea Salt with Mixed Peppers
I think that one can’t have enough spices, this is a wonderful addition to my selection and really yummy with pasta, garlic and olive oil.

Strawberry Clotted Cream Cookies
These are gluten-free and went along very well with the Duchess Grey tea.

Bakewell Slices
These are gluten- and dairy-free and will be served next time I have friends over for coffee/tea.

Jamie Oliver Tellicherry Black Pepper
We’d just ran out of pepper when Lauren’s package arrived so this came in very handy and I absolutely love the fruity note this pepper has!

Roast Potato Seasoning
I’ve never seen this seasoning in any supermarket in Germany yet and I’m excited to find out what different it makes to the roast potatoes.

Teabag Holder
I love teabag holders, they always remind me of England. This is an especially lovely one.

Lauren also included this cute postcard with descriptions of every item she chose that showed how much effort and consideration she put into assembling this package.

Thanks again so much Lauren for this very special package!


Salted Chocolate Tart
(for a 26 cm spring form)
adapted from Healthy Green Kitchen


250 g all purpose flour
125 g butter or vegetable margarine
125 g raw cane sugar
1 package vanilla sugar
1 egg
1 ts baking powder
500 g raw beans for blind-baking

275 ml full-fat coconut milk
2 TS raw cane sugar
1 pinch of fine salt
180 g dark chocolate, chopped
1 large egg, beaten
coarse sea salt or smoked sea salt


1. For the crust mix all ingredients in a bowl and fold until well combined. Place the dough on the bottom and around the edges of a prepared spring form (26 cm) and refrigerate for 30 minutes.

2. Preheat the oven to 180°C.

3. Remove the crust from the refrigerator, fill it with the raw beans and transfer into the oven to bake for about 30 minutes.

4. For the filling, heat the coconut milk, sugar and a pinch of salt in a pot over medium heat. Add the chopped chocolate, let it melt a little on its own, then start stirring to combine well with the coconut milk. Remove the pot from the heat and add the beaten egg – the mixture will thicken.

5. Remove the crust from the oven, remove the beans from the crust and pour the coconut milk mixture into it.

6. Turn down the oven heat to 150°C and bake the tart for about 15-20 minutes until the filling is set, it may only wiggle a little in the center.

7. Remove the tart from the oven, let cool for about 15 minutes and garnish with the coarse (smoked) sea salt.

8. When the tart has cooled completely, remove the sides of the form and cut into slices.


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