Can you eat a cake and have it? Not so sure about that. What I do know is that you can have a delicious triple chocolate tartlets that are light, full of wholemeal produce and fresh fruit.
Looking appetising, tasting delicious and guilt free. Perfect dessert for a special occasion, if you ask me. Go on, next time you fancy a treat, try these little tartlets.
200g wholemeal pastry flour
3 tbsp cocoa
Pinch of salt
125g butter, chilled
4 tbsp golden sugar
2 tbsp cold water
50g milk chocolate, melted
100ml Greek yogurt
50g dark chocolate
100g mixed nuts, chopped
350g fruit of your choice (raspberries, kiwi, strawberries, mango, blueberries, etc)
4 tbsp jam (ideally one with similar colour to the fruit used)
In a large bowl, sift the flour, cocoa, sugar and salt. Cut the butter into small pieces, add to the flour and mix, first with a knife and then with your fingers, so that breadcrumbs form.
Add the sugar and mix. Add a little cold water and knead the dough quickly until a smooth dough forms. Cover with foil and place in the fridge for about 15 minutes.
Preheat the oven to 190 C / gas mark 5.
Roll out the chilled dough on a lightly floured table top. Place the dough in the tartlet forms with loose bottom. Prick with a fork, cover with baking paper and then cover with ceramic beans or rice.
Bake in a preheated oven for about 10 minutes. Remove the paper and ceramic beans and bake for another 10-15 minutes. Leave to cool.
In a small bowl mix together the Greek yogurt and melted milk chocolate and half of the chopped nuts.
Melt 50g of dark chocolate. Put the remaining nuts on a small plate.
Remove the tartlets from the forms. Cover the edges of the tartlets with melted chocolate and then dip it into the chopped nuts. Set aside for a few moments and let the chocolate set.
Put the Greek yogurt mixed with the melted milk chocolate and nuts.
Place the fruit on top of tartlets. Mix the jam with a tablespoon of hot water and pour over the fruit.
Chill in the fridge for at least 20 minutes. Serve cold.