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From the buttery bitter chocolate pastry to the velvety smooth chocolate filling and torched pillowy meringue, every mouthful of this tart is pure heaven! 

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Today is World Chocolate Day but you know I don’t need a day to celebrate that – I celebrate it all year round! I’ll never pass up an excuse to indulge, though so it seems like a good enough occasion to share this incredible dessert which I’ve created using the delicious Nutriday Double Cream Yoghurt!

I absolutely love including yoghurt into my baking as it adds a nice tang to desserts which balances out the sweetness (you know how I love my not-too-sweet desserts!). Chocolate and yoghurt are a match made in heaven for this exact reason – the one provides sweetness and bitterness and the other acidity and creaminess. Let’s start with the base: I made a rich, buttery chocolate pastry and instead of ice water, I’ve used the Nutriday Double Cream yoghurt – the acidity helps keep the pastry nice and short. It’s a stroke of genius if I do say so myself. I’m pretty sure I’ll never make pastry any other way again! 

The chocolate silk filling is a baked chocolate ganache, enriched with cream, double cream yoghurt and eggs. When baked in the oven, it sets to a slight wobble which gives you a silky smooth chocolate truffley texture that melts in your mouth! The key is to not over bake it – the filling will go from shiny to matte and wobble like jelly. That’s when you know it’s ready. 

And then there’s the crowning glory – the coffee meringue. *Sigh!* With a texture like marshmallow, you might want to make extra to make up for the amount you’ll eat… I’ve blowtorched the top of mine because I love playing with fire, but you could totally put the pie under a preheated grill set to the highest setting and let it toast that way. 

If you’d like to see how I made this baby, you can follow me over on Instagram – I often do step-by-step baking on my Insta Stories and it’s a great way to learn some of the techniques you need to master to perfect your bakes. Happy World Chocolate Day, everyone! 

Chocolate Silk Tart with Coffee Meringue
Serves 8
Print
Chocolate pastry
  1. 50g cocoa powder
  2. 400g cake flour, plus extra for dusting
  3. 250g salted butter, chilled and cubed
  4. 130g icing sugar
  5. 6 large egg yolks, at room temperature
  6. 60ml NutriDay Double Cream Yoghurt
Silky Yoghurt Chocolate Filling
  1. 60g butter
  2. 125ml cream
  3. 240g dark chocolate, chopped finely
  4. 50g caster sugar
  5. 125ml NutriDay Double Cream Yoghurt
  6. 2 large eggs
Coffee Meringue
  1. 3 large egg whites
  2. 160g caster sugar
  3. 2 tsp instant coffee dissolved in 1 tsp hot water
Instructions
  1. Preheat the oven to 180 °C (or 160 °C for fan-forced). Grease a 24-cm round springform tart tin and place it on a standard baking tray.
  2. To make the pastry, place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the egg yolks and yoghurt to form a dough. Flatten into a disc, wrap in plastic and refrigerate for 1 hour. Roll the pastry out to 5 mm thick and line the prepared tart tin, allowing the pastry to roughly hang over the sides (we’ll trim it later), and prick the base with a fork.
  3. Refrigerate again for 30 minutes, then blind bake in the preheated oven for 15 minutes. Remove the paper and weights, and bake for another 5-10 minutes until crisp.
  4. To make the filling, bring the butter and cream to the boil and immediately pour over the chocolate. Allow to stand for 2-3 minutes then stir until smooth. Allow to cool until lukewarm then whisk in the caster sugar, yoghurt and eggs.
  5. Pour into the cooled tart case and bake for 12 minutes. Allow the tart to cool in the pan slightly, trim the pastry edges with a sharp knife and allow to cool completely in the refrigerator.
  6. Just before serving, make the coffee meringue, place egg whites, instant coffee and sugar in a heatproof stand mixer bowl. Place over a saucepan of gently simmering water and stir with a whisk until sugar dissolves and egg mixture is hot. Remove from heat. Whisk to stiff peaks until cool. Pile the meringue on top of the chocolate tart and use a blowtorch to caramelise the top of the meringue. Serve immediately.
The Kate Tin https://thekatetin.com/