Bittersweet chocolate tart

Just a decadent chocolate heaven! I tried to make it less fatty, hence the filling contains yogurt and milk instead of butter and cream. It’s heavy stuff anyway. To be tasted very slowly in small doses:)
To decorate the tart, you can cut cookies out of the left over pastry. Bake them on a higher rack for 10-15 mins along with the tart, or separately.
To reduce the cooking time, prepare pastry in advance. Also you can place everything to chill in a freezer instead of a fridge. Even though it takes a while to make such tart, it’s absolutely worth it! Chocoholics will be very happy and you’ll be happy too:)
Serves 10-14

110 g butter
1 egg yolk
1 2/3 cups / 250 g plain flour
1/4 cup / 20 g dark cocoa powder
1/4 cup / 25 g almond meal
1/4 cup / 55 g powdered sugar
juice of 1/2 lemon
1 tsp vanilla bean sugar/essence
2 tbsp iced water
160 g dark chocolate 78%
2 eggs + 1 egg white
150 g powdered sugar
230 ml / 200 g greek yogurt
125 ml / 190 g milk
1/4 cup / 15 g dark cocoa powder


To make the pastry. Sift the flour and cocoa powder. Add the almond meal and powdered sugar. Stir to combine. Rub the cubed butter into the flour mixture until it resembles crumbs. Add the egg yolk, lemon juice, vanilla and 2 tbsp of iced water and stir to combine. Knead gently until the whole thing forms a soft dough. Pat into a disc, wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 200°C/400°F.
Roll out the pastry on a lightly floured surface to 5mm thick. Line a 20cm-diameter tart pan, trim off any excessive pastry. Refrigerate until firm, about 10-20 mins. Line the inside of the tart case with parchment paper and fill with dried/ceramic beans. Bake about 15 mins. Remove the beans and paper to cook for another 5 mins. Leave to cool.

To make the filling. Melt chocolate over a hot-water bath (or in a microwave) and set aside. In a medium bowl, whisk the eggs and powdered sugar. Add yogurt, milk and melted chocolate. Sift in cocoa powder. Stir to combine.

Pour the filling into the tart case and bake at 180°C/350°F until set, about 30 mins. Let the tart cool for 15 mins. Place to chill in the fridge for minimum 2 hours. Decorate with cocoa nibs, cookies or the chocolate glaze/melted chocolate. Slice and serve!:)



2 Comments Add yours

  1. You have just made me super hungry! Looks absolutely stunning (:


    1. Mayasbeehive says:

      Thanks a million!:) I wish I could share it in a real life. Happy Solstice day!:)

      Liked by 1 person

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