Delicious Syn-Friendly Chocolate Tart Dessert
Ingredients
Base
- 10g post grapenuts
- 10g mornflake oatbran
- 2 tablespoons natural fat free yogurt
- 1 tablespoon nkdliving erythritol gold
- 2 teaspoons morrisons cocoa powder
- 1 egg
- 1/4 teaspoon baking powder
Filling
- 1 tablespoon nkdliving erythritol gold
- 2 egg yolks
- 200ml arla dairy bob milk
- 2 teaspoons morrisons cocoa powder
- 1 tablespoon cornflour
- 1 tablespoon carnation condensed milk
- 14g callebaut dark couverture chocolate
- 7g callebaut white couverture chocolate
Preparation
Bake the base mixture at 180°C for 8 minutes.
Mush up the baked mixture and press it into a sprayed 12.5 cm flan tin.
For the filling, mix erythritol gold and egg yolks together in a Pyrex jug.
Top up to 200ml with bob milk.
Add cocoa powder to the filling mixture.
Mix cornflour with a little milk and add it back into the jug.
Add condensed milk to the mixture, then mix well and cover with clingfilm.
Microwave for 1 minute, stir, cover, and microwave for another minute or until done.
Stir briskly and add dark couverture chocolate, mixing until melted.
Pour the filling into the base.
Bake for 10 minutes at 160°C.
Drizzle white couverture chocolate on top.
Note: The entire tart is 11 syns.