Nutritional Info

Nutrition Facts

Serving Size 1 (144g)

Calories 469
Calories from Fat 237 (50%)
Amount Per Serving %DIV
Total Fat 26.3g 40%
Saturated Fat 17.6g 88%
Monounsaturated Fat 7.6g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 55.5mg 19%
Sodium 222.7mg 10%
Potassium 238.9mg 5%
Total Carbohydrate 45.7g 15%
Dietary Fiber 1.4g 6%
Sugars 22.4g
Protein 9.2g 18%

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Recipe Description
The combination of chocolate and yogurt makes an irresistibly light, but not too sweet, filling.
Prep time
30 min
Cook time
35 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
6 Teaspoon(t)  unsweetened cocoa powder
6 Teaspoon(t)  confectioners' sugar
4 119/2000 Gram(g)  butter
7 3/50 Gram(g)  white chocolate
24 Teaspoon(t)  milk
2 Teaspoon(t)  powdered gelatine
6 Teaspoon(t)  caster (superfine) sugar
1 Teaspoon(t)  vanilla essence
2   eggs, separated
8 33/40 Gram(g)  plain greek yogurt
3 Teaspoon(t)  melted chocolate, to decorate
6 177499999999999/1000000000000000 Gram(g)  all purpose flour

Preparation

Preheat the oven to 375°F. Sift the flour, cocoa and icing sugar into a large bowl. Place the butter in a pan with 4 tbsp water and heat gently until just melted. Leave to cool, then stir into the flour to make a smooth dough. Cover with clear film (plastic wrap) and chill until firm. Roll out the pastry and use to line six deep 4 inch loose based flan tins (tart pans). Prick the base of each pastry case (pie shell) all over with a fork, cover with greaseproof (waxed) paper weighed down with baking beans and bake blind for 10 minutes. Remove the baking beans and paper, return to the oven and bake a further 15 minutes, or until the pastry is firm. Leave to cool in the tins. To make the filling: Break the chocolate into squares and melt in a heatproof bowl over a pan of barely simmering water. Pour the milk into a pan, sprinkle over the gelatine and heat gently, stirring, until the gelatine has dissolved completely. Remove from the heat and stir in the chocolate. Whisk the sugar, vanilla essence and egg yolks in a large bowl, then beat in the chocolate mixture. Beat in the yogurt until evenly mixed. Whisk the egg whites in a clean, grease free bowl until stiff, then fold into the mixture. Divide among the pastry cases and leave to set. Drizzle the melted chocolate over the tartlets to decorate.

Additional notes

You can decorate the tartlets with melted dark (bittersweet) or plain (semisweet) chocolate. Both provide an attractive contrast to the filling.

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