Hot Chocolate Tart
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- Serves 12
Ingredients
- 1
- Deep Dish Pie Shells
- 0
- 1 3/4
- 35% cream, divided
- 675
- 2
- Pure Honey
- 30
- 1
- pure vanilla extract
- 5
- 1/4
- ground cardamom
- 1
- 1/4
- ground cinnamon
- 1
- 1/4
- cayenne pepper
- 1
- 1/8
- salt
- 0.5
- 1 1/2
- finely chopped dark chocolate
- 375
- 2
- eggs, beaten
- 0
- 1/4
- fat free vanilla yogourt
- 60
- 3
- chopped Jalapeno Kettle Cooked Peanuts
- 45
Directions
Step 1
Pre-heat your oven to 375°F (190°C). Remove a pie shell from the packaging and let it sit at room temperature for 10-12 minutes. Prick the pastry all over with a fork, set it on a baking tray and par bake the shell in the center of the oven for 15 minutes. Remove from oven and set aside until needed.
Step 2
Combine 1 ½ cups cream, honey, vanilla, spices and salt in a sauce pan over medium heat. Heat mixture without letting it come to a simmer to infuse the flavour from the spices. Once hot, remove from the heat and sprinkle in the chopped chocolate, submerging it completely in the cream, let sit for a few minutes. Stir until melted and smooth. Pour a small amount of the chocolate mixture into the eggs and mix well. Mix the tempered eggs back into the chocolate filling until fully incorporated.
Step 3
Pour the filling into the prepared shell and bake in the center of the oven for 18-22 minutes. Most of the filling should be set with only the center jiggling slightly. Remove from the oven to cool. Chill the tart in the refrigerator until cold.
Step 4
To serve, remove the tart from the pan and slice using a hot, clean, sharp knife. In a bowl whip the remaining cream to stiff peaks and fold in the vanilla yogourt. Spoon some of the yogourt mousse onto each slice of tart, garnish with a sprinkling of the chopped peanuts and serve.
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Nutritional Facts
- Calories:
- 370
- Fat:
- 24 g
- Saturated Fat:
- 13 g
- Carbs:
- 24 g
- Fibre:
- 3 g
- Cholesterol:
- 65 mg
- Protein:
- 9 g
- Sodium:
- 120 mg