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Minty chocolate unbaked tart

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Minty chocolate unbaked tart calories by ingredient

Introduction

This delicacy is richly flavoured with mint, right from our garden. It is the unbaked tart retaining all the natural components, which could be otherwise destroyed by baking. It is ready for summer and healthy refreshment, with no overload of grease. Fat is only in mascarpone, a fine Italian creamy cheese, which gives the cake a zest and palatability. This mint-shaded and -flavoured dessert is served chilled, poured with dark chocolate and mint cream, additionally flavoured with a lime that multiplies its freshness. See more at http://danieladanaphotographer.blogspot.sk
/ This delicacy is richly flavoured with mint, right from our garden. It is the unbaked tart retaining all the natural components, which could be otherwise destroyed by baking. It is ready for summer and healthy refreshment, with no overload of grease. Fat is only in mascarpone, a fine Italian creamy cheese, which gives the cake a zest and palatability. This mint-shaded and -flavoured dessert is served chilled, poured with dark chocolate and mint cream, additionally flavoured with a lime that multiplies its freshness. See more at http://danieladanaphotographer.blogspot.sk
/

Minutes to Prepare: 60

Number of Servings: 8

Ingredients

Corpus

1 package of round ladyfingers

250 g low-fat fine cottage cheese (curd)

150 g Greek yogurt without fat

250 g mascarpone

1 lime, juice

5-6 tbsp white cane sugar, or according to taste (I used a bio from Billa)

Gelatine sheets 14 g (Dr. Oetker)

½ cup fresh mint leaves

1 tsp green spirulina powder for coloring if necessary

Garnish

Chocolate glaze :

100 g dark chocolate

1 tsp coconut virgin oil

1 tsp extract of mint leaves, 10-15

Mint cream :

1 x 40 g starch pudding powder (Dr. Oetker)

200 g Greek yogurt without fat

2-3 tbsp white cane sugar (or according to taste)

20 - 30 mint leaves

Directions

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.