Minty chocolate unbaked tart
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Corpus1 package of round ladyfingers250 g low-fat fine cottage cheese (curd)150 g Greek yogurt without fat250 g mascarpone1 lime, juice5-6 tbsp white cane sugar, or according to taste (I used a bio from Billa)Gelatine sheets 14 g (Dr. Oetker)½ cup fresh mint leaves1 tsp green spirulina powder for coloring if necessaryGarnishChocolate glaze :100 g dark chocolate1 tsp coconut virgin oil1 tsp extract of mint leaves, 10-15Mint cream :1 x 40 g starch pudding powder (Dr. Oetker)200 g Greek yogurt without fat2-3 tbsp white cane sugar (or according to taste)20 - 30 mint leaves
1. Stack ladyfingers on the bottom of a springform pan, 18 cm in diameter, 6.5 cm in height, or of a similar size (you can place the baking paper on the bottom of form, so that it will be easier to move the cake to a tray)
2. Sprinkle lightly with lime juice
3. Blend mint leaves, then mix together with yogurt, curd, mascarpone, add 3-4 tbsp of lime juice and sugar
4. Dissolve the gelatine in a few tsp of water (do not boil) and mix in corpus mixture, then pour into the springform pan and allow hardening in the refrigerator (2 to 4 hr, or overnight)
5. Melt chocolate with coconut oil in a pan with thick bottom over the low heat (or water bath), add 1 tsp of mint extract, which you made by pureeing mint leaves and then filtering
6. Remove solidified cake from the springform pan and pour the chocolate glaze on it, cover sides of the tart with chocolate, allow it to harden in the cold (1-2 hours)
7. Mix the pudding starch in 200-250 ml of water, add sugar and cook a thick cream, cool and blend with a hand blender
8. Add blended mint leaves, yogurt, blend to a fine cream, then garnish the tart with it using a cake confectionery pocket
9. Garnish with 6-8 mint leaves with chocolate-dipped ends (they can be fresh on cake in the cold up to 24 hr), serve chilled
Serving Size: 8 2 inch pieces
Number of Servings: 8
Recipe submitted by SparkPeople user SWEETLAAB.
2. Sprinkle lightly with lime juice
3. Blend mint leaves, then mix together with yogurt, curd, mascarpone, add 3-4 tbsp of lime juice and sugar
4. Dissolve the gelatine in a few tsp of water (do not boil) and mix in corpus mixture, then pour into the springform pan and allow hardening in the refrigerator (2 to 4 hr, or overnight)
5. Melt chocolate with coconut oil in a pan with thick bottom over the low heat (or water bath), add 1 tsp of mint extract, which you made by pureeing mint leaves and then filtering
6. Remove solidified cake from the springform pan and pour the chocolate glaze on it, cover sides of the tart with chocolate, allow it to harden in the cold (1-2 hours)
7. Mix the pudding starch in 200-250 ml of water, add sugar and cook a thick cream, cool and blend with a hand blender
8. Add blended mint leaves, yogurt, blend to a fine cream, then garnish the tart with it using a cake confectionery pocket
9. Garnish with 6-8 mint leaves with chocolate-dipped ends (they can be fresh on cake in the cold up to 24 hr), serve chilled
Serving Size: 8 2 inch pieces
Number of Servings: 8
Recipe submitted by SparkPeople user SWEETLAAB.
Nutritional Info Amount Per Serving
- Calories: 342.0
- Total Fat: 18.6 g
- Cholesterol: 9.6 mg
- Sodium: 210.6 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.7 g
- Protein: 28.3 g
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