Chocolate Velvet "Tart"

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsweetened chocolate

🥗Healthier: dark chocolate

💰Cheaper: baking chocolate

Dark chocolate offers a similar flavor profile at a lower cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

dark chocolate

🥗Healthier: semi-sweet chocolate

💰Cheaper: milk chocolate

Semi-sweet chocolate provides a less intense flavor while being more accessible.

Whisk together egg whites and sugar in a mixing bowl until it just begins to lightly froth up.

Add in melted butter and flour, whisking until the dry ingredients have fully absorbed and there are no lumps left.

Spread a generous dollop of the batter into a thin even sheet atop a Silpat.

Bake at 325°F for about 7 to 10 minutes or until light golden brown.

Remove the Silpat from the tray and carefully punch out the rings while they're still hot. If they become brittle, stick them back in the oven for a minute.

Fill a small pastry bag or Ziploc with pistachio butter and pipe an even layer onto each wafer, stacking and repeating until you have the tart base.

Set the wafer stacks aside until ready to place them in the mold.

In a saucepan, heat milk, cream, sugar, and salt to a light simmer.

Slowly pour the heated mixture into a bowl with egg yolks while whisking continuously to prevent curdling.

Return the mixture to the saucepan and heat to about 170°F, then turn off the heat.

Chop 70% dark chocolate into fine pieces and add to the pan, folding until completely melted.

Transfer the chocolate pudding into a piping bag fitted with a large round pastry tip and pipe into each mold before it cools down.

Set the base in a silicon donut mold and freeze the tarts for at least 3 hours in a freezer at -3°F or lower.

(Optional) Use a 60% dark chocolate and 40% cocoa butter blend at 90°F with an airbrush kit for a dusted look, ensuring the equipment is warm to avoid clogging.

Let the tarts sit out for 10 to 15 minutes before serving and garnish as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens