Chocolate Pudding Tart
Chocolatey, rich and oh so smooth chocolate pudding tart to win any Valentine's heart.
Any Valentine would be pleased when presented with this delicious chocolate pudding tart. The pudding has a rich, smooth texture, and isn't overly sweet. It combines wonderfully with the fresh berries so, if you have extra serve additional berries along side.
Make sure to use a good quality chocolate for this recipe as that rich flavour is very important in creating a stunning pudding.
If you are looking for a gluten-free tart, then be sure to use my simple tart dough as I include instructions on how to make the tart crust gluten-free. It also means avoiding store-bought crusts, though if you are in a hurry, a store-bought crust can be an acceptable alternative. Just make sure the crust is completely cooled and this pie is allowed to firm up in the refrigerator before serving.
Ingredients
(Makes 10 servings)
1 tart shell, store-bought frozen, or use my simple tart dough recipe
1/2 cup monk fruit sweetener (or granulated sugar)
1/4 cup tapioca flour
1 scant teaspoon salt
2, 1/2 cups whole milk (lactose-free if needed, or full-fat coconut milk)
4 ounces bittersweet chocolate, finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
blueberries, blackberries, and mint leaves to garnish (optional)
Directions
Prepare the tart shell as per package instructions or use my simple tart dough recipe. Ensure the tart shell is completely cooled before adding in the pudding.
In a small mixing bowl, whisk together the sweetener, tapioca flour, and salt. Set aside.
In a medium saucepan over medium-high heat, add the milk and chocolate. Allow to warm until the chocolate melts, stirring regularly (do not boil). Whisk in the sweetener mixture until combined and reduce the heat to medium.
In a medium mixing bowl, add the egg yolks and whisk to break them up. With a ladle, slowly stream some of the chocolate mixture to the bowl of yolks while whisking vigorously to incorporate. This will temper the yolks. Transfer the tempered yolks into the saucepan and mix well. Stir continuously until the mixture starts to bubble then continue for an additional 2 minutes.
Remove the saucepan from the heat and stir in the pure vanilla extract before pouring the pudding into the tart crust. Place a sheet of clingwrap directly onto the surface of the pudding and refrigerate for 6 hours or overnight.
Before serving, remove the clingwrap and decorate with fresh blueberries, blackberries, and mint leaves (optional).
Nutritional Information Per Serving:
total calories = 330.5 | total fat = 20.20g | saturated fat = 9.09g | cholesterol = 98.15mg | sodium = 553.3mg | net carbohydrates = 41.43g | dietary fibre = 3.27g | sugars = 1.16g | protein = 5.97g
