Raspberry Yogurt Chocolate Tart
by Marjan
Beautiful sunny spring days make it easy to come out of hibernation and celebrate the beauty and joy of blue skies and sunny days. I'm finding my weekends to be filled with fun filled events; whether it is a picnic, small gathering or even a large party, food seems to be the center of my world and attention. I have prepared my Raspberry Yogurt Chocolate Tart now over a dozen times and each time it's been a crowd favorite. This dessert is robust with beauty and taste, simple to make, and fairly less damaging on the waist line. A little tart, creamy and with chocolate sweetness, this dessert is a triple pack unbeatable threat! Minimal sugar is used and with yogurt and raspberries, how can you go wrong?
Many of my guests have asked me to share with them my recipe, so here it is:
Serves 10-12
I recommend preparing this dish the night before- it is a simple recipe but does require time to set
Crust:
8 oz. of chocolate wafer cookies finely crumbled in the food processor
1/4 cup of sugar
1/8 teaspoon of salt
6 tablespoons of melted butter
Preheat oven to 350 degrees F and position the rack in the middle. Combine chocolate wafer crumbs with sugar, salt and butter in a bowl. Transfer crumbs to a 9 inch tart pan with removable bottom. With your fingers, press crumbs firmly into bottom and up pan to form approximately 3/4 inch of side walls. Bake crust for 14 minutes and remove from oven and allow to cool.
Filling:
1 cup heavy creme
1 cup plain Greek yogurt
1 heaping teaspoon clear/plain gelatin powder (unflavored)/ or one packet of unflavored gelatin
1 teaspoon vanilla extract
1/3 cup sugar
In a saucepan over low heat, gently warm cream, sugar, and gelatin until dissolved stirring occasionally to prevent cream from boiling over and insuring sugar and gelatin is well blended- approximately 5-6 minutes. Make sure creme does not boil. Remove from heat and whip to blend in yogurt and vanilla extract until a smooth and creamy mixture is rendered. Pour yogurt mix into the chocolate crust and cover with foil and allow to set for at least 4 hours in the refrigerator.
Topping:
1 Packet of Frozen Raspberries (thawed) or 2 1/2 cups of Fresh Raspberries
1 heaping teaspoon of clear/plain gelatin (unflavored)/ or one packet of unflavored gelatin
1/3 cup of Sugar
one sprig of mint for garnish
In a saucepan, combine raspberries, sugar and gelatin over medium low heat until sugar and gelatin dissolves and well blended- approximately 5-6 minutes. If using fresh berries, add 1/4 cup of water and crush berries with a spoon to render sweet juices and to dissolve sugar and gelatin. Remove from heat and cool slightly before gently spooning raspberry sauce over the formed yogurt creme. Again cover with foil and place in the fridge overnight or for 4 hours before serving.
Prior to serving, gently remove the sides of tart pan and garnish with mint and serve delectable slices to your loved ones.
Enjoy!
Beautiful sunny spring days make it easy to come out of hibernation and celebrate the beauty and joy of blue skies and sunny days. I'm finding my weekends to be filled with fun filled events; whether it is a picnic, small gathering or even a large party, food seems to be the center of my world and attention. I have prepared my Raspberry Yogurt Chocolate Tart now over a dozen times and each time it's been a crowd favorite. This dessert is robust with beauty and taste, simple to make, and fairly less damaging on the waist line. A little tart, creamy and with chocolate sweetness, this dessert is a triple pack unbeatable threat! Minimal sugar is used and with yogurt and raspberries, how can you go wrong?
Many of my guests have asked me to share with them my recipe, so here it is:
Serves 10-12
I recommend preparing this dish the night before- it is a simple recipe but does require time to set
Crust:
8 oz. of chocolate wafer cookies finely crumbled in the food processor
1/4 cup of sugar
1/8 teaspoon of salt
6 tablespoons of melted butter
Preheat oven to 350 degrees F and position the rack in the middle. Combine chocolate wafer crumbs with sugar, salt and butter in a bowl. Transfer crumbs to a 9 inch tart pan with removable bottom. With your fingers, press crumbs firmly into bottom and up pan to form approximately 3/4 inch of side walls. Bake crust for 14 minutes and remove from oven and allow to cool.
Filling:
1 cup heavy creme
1 cup plain Greek yogurt
1 heaping teaspoon clear/plain gelatin powder (unflavored)/ or one packet of unflavored gelatin
1 teaspoon vanilla extract
1/3 cup sugar
In a saucepan over low heat, gently warm cream, sugar, and gelatin until dissolved stirring occasionally to prevent cream from boiling over and insuring sugar and gelatin is well blended- approximately 5-6 minutes. Make sure creme does not boil. Remove from heat and whip to blend in yogurt and vanilla extract until a smooth and creamy mixture is rendered. Pour yogurt mix into the chocolate crust and cover with foil and allow to set for at least 4 hours in the refrigerator.
Topping:
1 Packet of Frozen Raspberries (thawed) or 2 1/2 cups of Fresh Raspberries
1 heaping teaspoon of clear/plain gelatin (unflavored)/ or one packet of unflavored gelatin
1/3 cup of Sugar
one sprig of mint for garnish
In a saucepan, combine raspberries, sugar and gelatin over medium low heat until sugar and gelatin dissolves and well blended- approximately 5-6 minutes. If using fresh berries, add 1/4 cup of water and crush berries with a spoon to render sweet juices and to dissolve sugar and gelatin. Remove from heat and cool slightly before gently spooning raspberry sauce over the formed yogurt creme. Again cover with foil and place in the fridge overnight or for 4 hours before serving.
Prior to serving, gently remove the sides of tart pan and garnish with mint and serve delectable slices to your loved ones.
Enjoy!
