Chocolate Silk Tart with Coffee Meringue
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null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 638From 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
2020-07-06 15:57:09
Serves 8
Print
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chocolate pastry
- 50g cocoa powder
- 400g cake flour, plus extra for dusting
- 250g salted butter, chilled and cubed
- 130g icing sugar
- 6 large egg yolks, at room temperature
- 60ml NutriDay Double Cream Yoghurt
Silky Yoghurt Chocolate Filling
- 60g butter
- 125ml cream
- 240g dark chocolate, chopped finely
- 50g caster sugar
- 125ml NutriDay Double Cream Yoghurt
- 2 large eggs
Coffee Meringue
- 3 large egg whites
- 160g caster sugar
- 2 tsp instant coffee dissolved in 1 tsp hot water
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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