Bitter chocolate sirt-tart.

Joint collaboration with Mr. Chef

Mr. Chef and I love sweet things. By treating ourselves with dessert everyday, it feels like we are not on a diet. We had 2 weeks of sirt-chocolate cake, a change is like a welcome treat! This sirt-tart which Mr. Chef is about to share is very rich but comes with half the calories. Bear in mind, this will not be as easy to make as the red wine chocolate sirt-cake, so please be careful.

Packed full with sirt-rich ingredients, this tart hits all the right spots plus it’s not too sweet. We eat this with some freshly-cut strawberries and blackberries. Therefore, it cuts through the richness of the tart.

Serves: 8

Difficulty: 4/5

Calories per portion: 217

Notes

If you don’t have Erythritol, you can replace with sugar. Just note that the calorie count will increase.

Vital wheat gluten helps the pastry bind together better. However, if you don’t have it, you can make without and substitute with buckwheat flour. Just note that the pastry might be a bit more crumbly and difficult to manage.

Ingredients

Chocolate sweet pastry

• 10g      Cocoa powder
• 10g      Vital wheat gluten – optional
• 110g    Buckwheat flour
• 125g Erythritol
• 125g    Olive oil butter/ butter
• 1          Medium sized egg
• Pinch of salt

Bitter chocolate tart filling

• 600ml  Soya milk unsweetened
• 72g      Erythritol
• 40g      Cocoa powder
• 60g      85% chocolate
• 3 eggs

Method

1. Prepare a 8-9 inch tart mould by greasing with a little olive oil.
2. Mix all of the dry ingredients. Using a pastry scraper or a wooden spoon, mix the butter into the mix.  Try not to use your hands as the pastry will get too warm.
3. Add the egg and then bring the dough to a ball.  You do not need to knead this pastry. Instead, just bring it together until smooth.
4. Cling film it and then leave it to rest in the chiller for 30 minutes to an hour.
5. Flour a surface and then roll out the pastry carefully until it gets bigger than the tart mould.
6. Carefully fold the pastry into the tart mould and trim the edges.  If the pastry breaks, just patch up the pastry using the excess pastry.
7. Line the pastry with aluminium foil and bake it at 170oc for 15 minutes.
8. Remove the foil and then bake the pastry for 5 minutes until dry.
9. The tart is now ready for the filling.
10. Turn the oven down to 110oc fan.
11. Bring the soya milk, Erythritol and cocoa powder to a near boil. Then pour them over the chocolate in a bowl. Mix until fully melted.
12. Break the eggs and give them a quick mix.
13. Add them to the filling mix and fold them in.
14. Pour the tart filling into the tart shell and bake for 1 hour at 110oc.  The tart should stop wobbling when cooked. Depending on your oven this could be sooner or later.
15. Take out and leave to cool.  You can garnish with cocoa powder but that’s optional.
16. Portion into 8 slices and serve with strawberries and black berries for an extra dose of Sirtuin activators.