Carac - Swiss Chocolate Tart made Festive

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven and bake the store-bought pastry shells according to package directions until the bottoms are baked through and the sides have some color.

Allow the cooked pastry shells to cool completely on a wire rack.

In a pan over medium-low heat, add dark chocolate, heavy cream, and milk, and slowly bring to heat until melted into a thick glossy chocolate ganache.

Pour the hot ganache into a portable jug and let it cool slightly.

To make the icing topping, add water and lemon juice to icing sugar a bit at a time until achieving a thick but runny consistency.

Divide the icing into two separate dishes and dye one green and the other red with food coloring, adding one or two drops at a time until desired color is reached.

Add a few drops of yellow food coloring to the green icing for dimension and stir.

Stir the slightly cooled chocolate ganache to ensure it hasn't formed a skin on top, then pour it into the cooled pastry tart shells, filling them about two-thirds full.

Place the filled tart shells in the fridge to set for about 30 minutes or more until the chocolate is firm and does not run when moved.

Once set, spoon the colored icing on top of the chocolate filling until filled to the top.

Top with chocolate buttons to finish the tart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens