Chocolate yoghurt custard tart

I love chocolate tarts - the rich, sweet and bitter flavour is what the desserts of my dreams are made of. However there are times that a typical tart is just too much. I long for something a little lighter and with just enough tang to walk away feeling satisfied but not sick. 

So here is my chocolate tart hybrid - a sweet and tangy chocolate yoghurt custard tart. 

  • 2 cups thickened cream
  • 100g dark chocolate
  • 1 teaspoon heaped of cocoa
  • 4 egg yolks
  • ½ cup yoghurt
  • 1 ½ tablespoon corn flour
  • 1 cup caster sugar
  • 14 biscuits
  • 175g butter
  • Blueberries

  • Pre-heat oven to 200 degrees fan-forced
  • Crush biscuits in a food processor until they resemble bread crumbs
  • Mix in butter
  • Spray a tart pan with oil and push the biscuit mixture into it to form the base
  • Bake for 10minutes or until it starts to brown
  • Take out and let cool
  • Heat the cream
  • Add the chocolate and cocoa and heat on low until melted
  • In a separate bowl mix the yoghurt, corn flour and sugar until combined and corn flour is dissolved
  • Add a little of the cream mixture into the yoghurt mixture and incorporate quickly
  • Add a little more cream into the yoghurt and incorporate quickly
  • After adding around half of the cream to the yoghurt, add the yoghurt mixture into the hot pan and cook on low, stirring constantly with a wooden spoon, until the custard starts to thicken – you’ll know it’s thick enough when you can wipe your finger down the back of the wooden spoon and the line remains intact
  • Let the custard cool - put glad wrap directly onto (touching) the custard while it cools to avoid a skin forming
  • 1 hour before serving place the custard into the tart case and put in the fridge
  • Take the tart out of the fridge just before serving
  • Serve with blueberries and if you want, extra cream and icing sugar
This will certainly become a dinner party and BBQ favourite. Enjoy! 


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