Salted Chocolate Tart and Reflections on 3 Years of Blogging

coconut chocolate tart

This week marks three years since I started Healthy Green Kitchen. What a journey it has been: I’ve written over 500 posts!

It’s pretty safe to say that I had no idea what I was getting into when I published my first recipe; blogging is certainly more work than I ever imagined it would be…it’s also way more fun :)

Early on in my blogging “career”, I would visit the sites that had been around for a while- the ones that clearly had staying power- and wonder how the bloggers did it…how did they stay inspired and motivated day after day, month after month, year after year? What kept them going?

Well now I know the answer: it’s the readers and all the friends made along the way that keep a blog going. My life is so much better because of all of you!

As you may recall, my cousin got married last week. I’d heard some great things about The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other so I bought it for my cuz and her new hubby. Well, I loved the book so much I kept it for myself (and need to order them another copy)!

Author Sarah Copeland is my new hero: the book is filled with such beautiful recipes and writing…truly a celebration of building a life together filled with all things delicious. You absolutely do not have to be a newlywed to adore The Newlywed Cookbook, though- I strongly recommend you add it your collection.

This chocolate tart is adapted from the book. It’s quite easy to make, yet it’s spectacular in both presentation and taste: fitting for a (blog) birthday (or Mother’s Day or any day, really). I am not exaggerating when I say that I could pretty much live on this tart, if that was an acceptable thing to do :)

If you need a gluten-free sweet tart crust, I’d try this one over at Serious Eats.

Once again, I am SO thankful for you my readers, and all of your support. I wish we could sit down together in my kitchen and each have a slice (or two) of this incredible tart, along with something bubbly to toast three great years!

salted chocolate tart

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sea salted chocolate tart

In honor of my blog’s birthday, I’ll be hosting some giveaways this week and next. Check back soon for the first one!

sea salted chocolate tart
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Recipe for Salted Dark Chocolate Tart with an Olive Oil Crust

I made a few changes to author Sarah Copeland's original recipe that I need to mention. First, I replaced 1/2 cup of butter with 1/4 cup olive oil in the crust; I also used a combination of unbleached all purpose and white whole wheat flour in the crust. Though I am sure Sarah's version is very delicious, I loved the result of both swaps. For the filling, Sarah calls for 1/2 cup heavy cream and 1/2 cup whole milk. I used 1 cup whole coconut milk in place of the two and was very pleased with the result...I don't think you can taste the coconut milk at all and the filling set beautifully.


For the crust:

  • *1/4 cup olive oil I used organic, extra virgin
  • *3 tablespoons unrefined sugar I used Madhava blonde coconut sugar
  • *1 teaspoon pure vanilla extract I use homemade
  • *pinch of fine sea salt
  • *1/2 cup organic unbleached white flour
  • *1/2 cup white whole wheat flour or whole wheat pastry flour

For the filling:

  • *1 cup organic full-fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe
  • *2 tablespoons unrefined sugar I used Madhava blonde coconut sugar
  • *pinch of fine sea salt
  • *1 heaping cup 60% bittersweet chocolate chips or chopped bittersweet chocolate, preferably fair trade
  • *1 large egg preferably organic/free range, beaten
  • *coarse sea salt or smoked sea salt- optional I used large flake smoked sea salt


  • 1. Preheat your oven to 350 degrees F.
  • 2. Make crust by whisking together the olive oil, coconut sugar, vanilla and sea salt. Add the flour(s) and stir everything together (Sarah says it should "feel like damp sand" at this point).
  • 3. Use a piece of parchment (or rub a little olive oil on your hands) and press the dough evenly along the bottom and a bit up the sides of an 8-inch square or 9-inch round tart pan with a removable bottom (or use smaller, individual tart pans). Prick the crust all over with a fork and place in refrigerator until ready to bake, about 30 minutes.
  • 3. After it has chilled, place the pan on a baking sheet and bake until golden brown and fragrant, about 25 minutes.
  • 4. While the crust bakes, make the chocolate filling. Start by pouring the contents of one can of coconut milk into a medium bowl, and whisking it well so the thicker coconut cream is fully mixed with the thinner coconut water.
  • 5. Measure out 1 cup of the coconut milk (refrigerate the rest and use in another recipe) and transfer it to a medium saucepan on the stove, along with 2 tablespoons sugar and a pinch of salt. Bring to a simmer, then remove from heat and add the chocolate. Allow chocolate to begin melting on its own, then stir it around until it is thoroughly combined with the coconut milk/sugar mixture.
  • 6. Whisk the beaten egg into the chocolate filling (it will thicken), then pour everything into the hot crust. Turn oven temperature down to 300 degrees F. and return the tart to the oven.
  • 7. Bake until the filling is set, but is still "a little wiggly" in the center, about 15 minutes. Sarah recommends checking after 13 minutes by "jiggling" the pan: only the center third should wobble. If it wobbles all the way to the edge, continue to bake for several minutes more. Note that the tart may take a bit longer to cook if you do use the coconut milk.
  • 8. Remove the tart and allow it to cool before serving. After it's been out of the oven for 10-15 minutes, scatter sea salt across the surface. I used a large flake smoked sea salt for this: I broke some of the larger pieces up, but left others whole.
  • 9. Remove tart from the pan sides and carefully transfer to a platter for serving. Sarah recommends letting it cool just until it slices easily, then serving it with a dollop of creme fraiche; I chilled mine and we ate it without adornment.

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52 thoughts on “Salted Chocolate Tart and Reflections on 3 Years of Blogging”

  1. Pingback: Flourless Chocolate Cake | Healthy Green Kitchen
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  3. Congratulation for your anniversary! I love this tart, it looks great. Actually I hope it can have strong coconut milk taste. I like the fragrant from coconut. But, chocolate is great too. :)

  4. Congratulations, Winnie! I continue to be inspired by all you share on your blog – beautiful photos, delicious recipes and lovely writing. Thank you! And this is the perfect tart to celebrate with indeed – love the swaps you made, as well. I look forward to future years with you. :)

  5. Happy Birthday to you and your wonderful blog. I, too, would love to sit in the your kitchen, eat a slice of this tart and chat about all the wonderful things you have to offer!

  6. Major congratulations, Winnie, on your blog’s 3rd birthday/anniversary! I’m now in the position you were in 3 years ago – I’m in my first blogging year, visit blogs that are more established for writing, photo, and recipe inspiration. Your blog fits in all 3 categories. Keep up the great way you connect with all of us, and I’ll definitely be trying this chocolate tart. I LOVE that you used coconut milk, and will do that too!!

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  8. What a fabulous looking tart! Happy number 3! Your dedication and creativity are very inspiring – very impressed by 500 blog posts….that is some work!

  9. Congratulations — belatedly — on your blog-anniversary! A terrific milestone and a great excuse to look back at all that you’ve written and feel incredibly accomplished.

    Separately, that tart is a show-stopper. I just want to stare at it:)

  10. Congratulations on 3 tears! And going stronger than ever! And thanks for being a calming, healthy voice among so many blogs that promote unhealthy eating for a rushed lifestyle. Whenever I come here I not only get a great recipe, I learn something new and I am inspired to make one more small effort towards healthier eating and living. And, as I said, there is something so soothing about your blog. I am thrilled I got to meet and talk with you in NYC! X

  11. Congratulations on 3 years of blogging – what an accomplishment! Lovely tart, too. I’m especially smitten with the scatter of sea salt!

  12. Congrats on 3 fabulous years of blogging, Winnie. So glad that I met you along the way! And… This chocolate tart looks absolutely divine. I can’t think of a better way to celebrate!

  13. Happy Blog Anniversary Winnie. I’m a later following but I’m here to stay. Congratulations on this milestone. This tart is gorgeous and I love how you photographed it on the cooling rack with the parchment (at least I think it’s parchment :)

  14. Happy Birthday – so pleased and proud of all your accomplishments. I look up to you so much – now let’s meet in person!!

  15. Congrats on three years, Winnie! You are an inspiration in more ways than one and I’m so glad to have “met” you. You are so right too – it’s the community that keeps me going. This tart sounds wonderful, and again, congratulations!

  16. I’m in possession of some of the best olive oil I’ve ever had, and I think this tart crust (and indeed the whole tart) is going to be one of the things I make with it. Congratulations on 3 years, hope to be reading you for many more!

  17. Congratulations on a blog that really stands out, Winnie! Your recipes are always inspiring, and your photos have come such a long way in doing them justice. I look forward to 500 more posts! xo

  18. Congrats Winnie, on making it past the “terrible twos”! Looking forward to many more posts and years of your writing and creativity.
    Now where did I put my flour sifter…

  19. Oh, I shouldn’t have read this post before lunch… this tart looks SO delicious. Congrats on three years! You are an inspiration.

  20. Winnie, What a gorgeous post! First, congratulations. 500 posts? WOW! That’s dedication. As I am always told with books, it’s easy to start one, but it takes real heart to finish. Ditto for blogs, to keep it going week in and out takes serious love. I’m inspired by your dedication and endless creativity.

    And second, I love, LOVE this adaptation! I almost exclusively use whole wheat or whole wheat white flour in my kitchen (plus lots of yummy alternative flours), but used white flour in this book to make it widely accessible. I’m thrilled that this worked with your changes (and olive oil, lovely olive oil for the crust. brilliant!). But I am most excited about the coconut milk sub in the filling. I’m having a coconut year (coconut oil, raw coconut water, coconut flour…) and I’m going to promptly give this one a try. Brava, and thank you for the book love!

    • Sarah- thanks SO much for this. I am so happy you approve! I might play around with some coconut flour in the crust next time…I’m a coconut fanatic, too!

  21. Congratulations on 3 years! This recipe is beautiful and your blog is too. keep up the great work and I look forward to trying more of your fabulous recipes! Now if you’ll excuse me, I’ve got all these ingredients at home. Time for chocolate :)

  22. Oh my goodness… what a wonderful thing to celebrate! And 500 posts? I’m not sure how many I’ve done, but I don’t think I’m anywhere close to that.

    Enjoy your celebrations with this wonderful tart!

  23. Congratulations on three years of blogging, it’s such a fantastic achievement and you’ve created a wonderful space here! This tart is a more than worthy way of marking the occasion.

    PS the photos in this post are absolutely stunning!