American · Dessert
Chocolate Cream Tart
A lightened take on the classic chocolate cream tart, pairing a thin crisp pastry shell with a silky skim-milk chocolate custard instead of the usual cream-and-butter filling. Finished with a touch of tangy Greek yogurt and fresh raspberries, it keeps the rich chocolate character while landing at a fraction of the usual calories.
$1
30 minsPrep
20 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
224Calories
6.3gProtein
9.5gFat
30.5gCarbs
11.9gSugar
3.9gFiber
252mgSodium
67mgChol
5.3gSat Fat
243mgPotassium
85mgCalcium
2.4mgIron
0.3mcgVitamin B12
4.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Affogato
local
Tawny Port
international
vegetarian
sweet-spot
Instructions
1
Rub the cold butter into the sieved flour and salt until it resembles breadcrumbs, then bind with the iced water into a firm dough; wrap and chill for 20 minutes.
2
Roll the dough thin on a floured surface and line two 8cm tart tins, pressing into the edges and trimming excess; prick the bases and chill for 10 minutes.
3
Blind bake the tart shells at 190°C for 12-14 minutes until dry and lightly golden, then cool completely on a wire rack.
4
Whisk the cornstarch and sugar into the skim milk in a saucepan set over a double boiler, then whisk in the sieved cocoa powder until smooth.
5
Cook over gentle simmering water, stirring constantly, until the mixture thickens to a custard consistency, about 6-8 minutes.
6
Temper the beaten egg yolk with a spoonful of the hot mixture, then stir back into the pan and cook for 1 more minute; remove from heat.
7
Off the heat, stir in the chopped dark chocolate and vanilla extract until fully melted and glossy.
8
Divide the chocolate filling between the cooled tart shells and smooth the tops; chill for at least 1 hour until set.
9
Just before serving, spoon a little whisked Greek yogurt over each tart and top with the halved raspberries.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sieved all purpose flour
- 0.4 oz10g cold, cubed butter
- 0.1 oz4g cornstarch
- 0.4 oz10g iced water
- 2.8 oz80g skim milk
- 0.4 oz10g sieved cocoa powder
- 0.4 oz12g finely chopped chocolate dark 70
- 0.5 oz14g sugar white
- 5/85/8 egg yolks, beaten (10g)
- 0.1 oz3g vanilla extract
- 0.7 oz20g whisked greek yogurt
- 1.1 oz30g halved raspberry
- 0 oz1g salt
