Chocolate Yogurt Mousse Tart | How to make Chocolate Yogurt Mousse Tart

By Sushma Iyer  |  21st Apr 2017  |  
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  • Chocolate Yogurt Mousse Tart, How to make Chocolate Yogurt Mousse Tart
Chocolate Yogurt Mousse Tartby Sushma Iyer
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About Chocolate Yogurt Mousse Tart Recipe

Chocolate yogurt mousse tart is a delicious chocolate tart that is filled with lip smacking silky chocolate yogurt mousse and frosted with chocolate ganache and garnished with nutty caramel

Chocolate Yogurt Mousse Tart is an authentic dish which is perfect to serve on all occasions. The Chocolate Yogurt Mousse Tart is delicious and has an amazing aroma. Chocolate Yogurt Mousse Tart by Sushma Iyer will help you to prepare the perfect Chocolate Yogurt Mousse Tart in your kitchen at home. Chocolate Yogurt Mousse Tart needs 60 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Chocolate Yogurt Mousse Tart. This makes it easy to learn how to make the delicious Chocolate Yogurt Mousse Tart. In case you have any questions on how to make the Chocolate Yogurt Mousse Tart you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sushma Iyer. Chocolate Yogurt Mousse Tart will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Chocolate Yogurt Mousse Tart

Ingredients to make Chocolate Yogurt Mousse Tart

  • For the base:
  • 200 gms plain flour
  • 50 gms cocoa powder
  • 105 gms butter
  • 140 gms caster sugar
  • 1 no egg
  • 2 gm vanilla extract
  • For the yogurt mousse:
  • 500 gms yogurt/ curd
  • 250 gms milk chocolate
  • 2 gms vanilla
  • 200 ml cream
  • 3 tbsp icing sugar
  • For the ganache:
  • 150 gms cream
  • 150 gms dark chocolate
  • For the caramel nutty:
  • 1/2 cup sugar
  • 2 tbsp chopped mixed nuts

How to make Chocolate Yogurt Mousse Tart

  1. For the base:
  2. Sieve the dry ingredients. Rub in the softened butter until the mixture resembles wet sand.
  3. Beat the eggs, sugar and vanilla in a mixing bowl until combined and add it to the flour. Mix until just combined.
  4. Remove the mixture onto your working surface and make a dough. Pat it to form a circle. Cling wrap the dough and chill for 20-30 mins.
  5. Dust your table with flour. Roll the chilled dough to 3 mm to produce (1) 20 cm flan base. Lift it up with the rolling pin; dust off any excess flour and cover the tin.
  6. Immediately lift and push the dough to the base and sides of the tin to cover everything before it cracks.
  7. To remove the excess, press the dough on top of tin and then with the sharpless side of the knife trim the excess
  8. Let this sit in the refrigerator for another 30 mins
  9. Blind bake tart base, using a cartouche for 15-20 mins at 180°C. Then remove the parchment paper and bake for another 4 mins until the tart starts leaving the sides.
  10. Once baked, brush it immediately with some melted dark chocolate and allow it to cool completely. Meanwhile prepare your yogurt mousse
  11. For yogurt mousse:
  12. Whip the cream with icing sugar until stiff peaks form and keep aside.
  13. Melt the chocolate in the microwave in short intervals and when warm to touch add it to the yogurt along with vanilla. Mix until well combined.
  14. Add the chocolate yogurt mixture to the cream in two parts.
  15. Pour over the cooled tart base and let it sit in the refrigerator for a minimum of 4 hours or until completely set.
  16. For the genache:
  17. Weight out the chocolate in a bowl.
  18. Heat up the cream in a saucepan. Once the cream just starts to boil take it off the flame and pour on top of the chocolate, stirring continuously until chocolate is melted without any lumps.
  19. Let it cool a bit and place it in the refrigerator for approximately an hour or until it reaches a pouring consistency. Test: the mixture should coat the spoon completely.
  20. Pour over the mousse and let it sit overnight.
  21. For the caramel nutty:
  22. Heat sugar over medium flame in a pan. Once all the sugar is melted and it resembles a golden amber colour add the mixed chopped nuts. Stir.
  23. Pour this on a well greased aluminium plate and let it cool.
  24. Once cooled remove and pulse it in a mixer. Use as a garnish.

My Tip:

1. The recipe calls out for a 20cm tart tin but I have used a 25cms tart tin as I could not find a 20cm tin in local stores. 2. Since I had rolled the dough a little bigger to fit my 25cms tin it started cracking. But that is completely alright. Just bring the cracked edges together and keep rolling. 3. If the dough breaks while sticking it to the sides of the tin. Do not worry just take small pieces of the excess dough and stick it to the sides of the tin. 4. It is important to stick the dough to the sides and edges properly in order to avoid shrinkage. 5. Use conditioned butter. 6. I did not have a set recipe for this. Apart from filling the tart, I am left with a medium size mason jar filled with the yogurt mousse. So reduce the quantity of yogurt and chocolates by 100 gms. 7. Instead of making the caramel nutty, you could also just use finely chopped nuts as a garnish. 8.You can also go for a no bake base recipe using Oreo biscuits. Simply grind the oreos add some butter and use this as a base.

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