Chocolate yoghurt custard tart

I love chocolate tarts - the rich, sweet and bitter flavour is what the desserts of my dreams are made of. However there are times that a typical tart is just too much. I long for something a little lighter and with just enough tang to walk away feeling satisfied but not sick. 

So here is my chocolate tart hybrid - a sweet and tangy chocolate yoghurt custard tart. 

Ingredients:

• 2 cups thickened cream
• 100g dark chocolate
• 1 teaspoon heaped of cocoa
• 4 egg yolks
• ½ cup yoghurt
• 1 ½ tablespoon corn flour
• 1 cup caster sugar
• 14 biscuits
• 175g butter
• Blueberries

Method:

• Pre-heat oven to 200 degrees fan-forced
• Crush biscuits in a food processor until they resemble bread crumbs
• Mix in butter
• Spray a tart pan with oil and push the biscuit mixture into it to form the base
• Bake for 10minutes or until it starts to brown
• Take out and let cool
• Heat the cream
• Add the chocolate and cocoa and heat on low until melted
• In a separate bowl mix the yoghurt, corn flour and sugar until combined and corn flour is dissolved
• Add a little of the cream mixture into the yoghurt mixture and incorporate quickly
• Add a little more cream into the yoghurt and incorporate quickly
• After adding around half of the cream to the yoghurt, add the yoghurt mixture into the hot pan and cook on low, stirring constantly with a wooden spoon, until the custard starts to thicken – you’ll know it’s thick enough when you can wipe your finger down the back of the wooden spoon and the line remains intact
• Let the custard cool - put glad wrap directly onto (touching) the custard while it cools to avoid a skin forming
• 1 hour before serving place the custard into the tart case and put in the fridge
• Take the tart out of the fridge just before serving
• Serve with blueberries and if you want, extra cream and icing sugar

This will certainly become a dinner party and BBQ favourite. Enjoy!