Chocolate Tart for Breakfast
Ingredients
Base
- 45g oatbran
- 1 tablespoon erythritol gold
- 4 tablespoons natural fat free yogurt
- 2 teaspoons cocoa powder
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon decaf Americano
Filling
- 2 egg yolks
- 1 teaspoon erythritol gold
- 2 teaspoons cocoa powder
- 1 tablespoon cornflour
- a little milk
- 200ml milk
- 14g dark chocolate
- 10g white couverture chocolate
Preparation
Bake the base mixture for 12 minutes on a lined tray at 180°C.
Mush up and press into a 12.5 cm tart tin with a loose bottom.
For the filling, mix egg yolks, erythritol gold, cocoa powder, and cornflour with a little milk.
Add to the mixture and top up to 200ml with milk.
Cover with clingfilm and microwave for 1 minute, stir, and repeat the microwave step.
Stir in dark chocolate until fully melted.
Add the filling to the base immediately.
Bake for 6 minutes at 180°C.
Remove from oven and allow to fully cool.
Drizzle with white couverture chocolate.
Note that the entire tart is 11 syns and is suitable for slimming plans.