Decadent Chocolate Tart for Breakfast
Ingredients
- 45g oat bran
- 1 tbsp erythritol gold
- 4 tbsp natural fat-free yogurt
- 2 tsp cocoa powder
- 1 egg
- 1/2 tsp baking powder
- 1 tsp decaf Americano coffee
- 2 egg yolks
- 1 tsp erythritol gold
- 2 tsp cocoa powder
- 1 tbsp cornflour
- Milk (to mix with cornflour)
- 200ml Bob milk
- 14g dark chocolate
- 10g white couverture chocolate
Preparation
In a bowl, combine oat bran, erythritol gold, yogurt, cocoa powder, egg, baking powder, and decaf Americano coffee. Mix well.
Bake the mixture on a lined tray at 180°C for 12 minutes.
Once baked, mash the mixture and press it into a 12.5 cm tart/flan tin with a loose bottom.
In another bowl, mix egg yolks, erythritol gold, cocoa powder, cornflour, and a little milk to form a paste.
Add the paste to the mix and top up with Bob milk to make it 200ml.
Cover the mixture with clingfilm and microwave for 1 minute. Stir and repeat.
Stir in the dark chocolate until fully melted.
Immediately pour the filling into the tart base.
Bake the tart for 6 minutes at 180°C.
Remove from the oven and allow it to cool completely.
Drizzle the white couverture chocolate over the tart.
Serve and enjoy!