A luxurious chocolate tart that will vanquish those pesky chocolate cravings, only 5.5 syns per slice, I don’t mind if I do.
Estimated 30 minutes cooking time plus cooling | 5.5 syns on Extra Easy
to find the full recipe please see the best-loved extra easy recipes book.
- Low fat spread
- reduced fat digestive biscuits
- leaf gelatine
- skimmed milk
- cocoa powder
- coffee granules
- vanilla yoghurt
- milk chocolate
Preheat the oven and line your cake tin with no stick baking parchment.
Melt the spread in a pan over a low heat
Meanwhile crush the biscuits in a resealable food bag and tip into a bowl, pour in the melted spread and mix well. Once combined add the mixture into your prepared tin, ensuring the base is covered and even. Bake for 12 minutes at 190. Then set aside to cool.
Whilst the base is baking add the leaf gelatine to a bowl and cover with cold water, let it soften for 5 minutes.
Mix the milk, cocoa powder and coffee granules in a jug and heat in a microwave for 2 minutes.
Squeeze the liquid from the leaf gelatine and add to the milk mixture and whisk until dissolved. Leave to cool for 10 minutes.
Whisk the quark, yogurt, sweetener and cooled milk mixture. Pour on to your biscuit base and chill for 4 hours.
Once set grate your chocolate over and serve.
I really enjoy this dish, it is light and has a subtle chocolate flavour, which is dangerous because I could eat it all night.
My first suggestion is to take a few more minutes to make sure your gelatine is dissolved, I found that when I thought it was gone, bits would appear, this will leave you with chunks of gelatine in your tart, no one needs to see you spit them out.
I also feel like the base could have done with a little longer in the over, to be fair a simple biscuit base is not my forte and I am sure others could do it better.
I would maybe add in a little more cocoa as it is very subtle.
I left my tart to chill overnight and very carefully removed the tin, do this process very slowly to avoid splitting your filling. My cake tin was also too big and my biscuit base nearly disappeared, make sure to adjust your base to the size of your tin so that your layers are even.
Overall I would award this dessert 4/5 stars as I feel like it is lacking something, however, I would most definitely serve it to guests with whipped cream and feel no guilt. Here you go muddy, here is your graceless seal of approval.