Cocoa and Yogurt Tart


An invitation to discover the freshness and range of tastes of different cocoa powders, each with its own particular properties and flavours. Recipe for 6 elegant individual tarts!



In addition to the usual pastry ustensils, you’ll need:
8cm diameter tart circles ; 6cm diameter cookie cutter ; 8cm diameter half sphere moulds ; a strip of rodhoid ; 7cm circle ; silicone mould(s) with a rosemary leaf impression (or other).


Sweet pastry

  • 138g butter
  • 88g icing sugar
  • 1 egg
  • 28g almond powder
  • 0,5g de salt
  • 200g flour T80
  • 30g cocoa powder True Dark


Organisation, steps of production

Some steps must be done in advance, here is the order in which it is best to make the recipe.

  • Start with the sweet pastry, line the 8 cm diameter tart circles previously buttered, then place in the refrigerator for at least 1 hour before use, or in the freezer for about 10 minutes before baking. Bake at 155°C for 25 minutes. Leave to cool.
  • Make the cocoa nib praline.
  • Prepare the cocoa biscuit.
  • Make the cocoa yoghurt mousse.
  • Next, make decors: hazelnut chocolate circles, cocoa tuiles and topping before assembling your individual tarts.

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