This chocolate mousse tart has a similar crust made simply with digestive biscuits and melted butter. The filling however is actually a yogurt chocolate mousse (my love of yogurt knows no bounds) which is velvety smooth, light and slightly tangy. I paired this with tipsy black cherries to create a no-bake dessert which looks impressive, tastes a-ma-zing but is actually very simple to make.
And since the yogurt here is fat-free I guess we COULD call this a low-fat chocolate tart (this of course is entirely untrue. LOWER fat yes, absolutely. Low-fat, um, not really). You can serve the mousse in small pots or glasses, layering it with crushed digestives and the cherries to create a deconstructed version of this dessert. Or just dive in with a spoon. I won’t judge.
Yogurt chocolate mousse tart with tipsy cherries
- For the base
- 220 g | 7.7oz digestive biscuits or Graham crackers
- 120 g | 4.3oz unsalted butter melted
- For the tipsy cherries
- 200 g | 7oz hulled black cherries fresh or frozen
- 100 g | 3.5oz sugar
- Juice of half a lemon
- 3 tbsp Cherry Brandy optional
- For the yogurt chocolate mousse
- 100 g | 3.5oz 60% chocolate very finely chopped
- 100 g | 3.5oz 30% milk chocolate very finely chopped
- 120 ml | 1/2 cup milk
- 300 ml | 10.5 fl oz 0% fat Greek yogurt
- 1 tsp gelatine powder
- 2 tbsp very hot water
- 3-4 tbsp reserved cherry syrup
- Fresh cherries chocolate shavings to decorate
- First make the base. Blitz the biscuits in a food processor until you have fine crumbs.
- Add the melted butter and pulse until thoroughly mixed.
- Lightly grease (or spray with cake release spray) two 10cm (4 in) loose bottomed tart tins. Divide the crumbs in the tins and press down firmly using the back of a spoon to line the base.
- Press the crumbs up the sides of the tins using your fingertips. Make sure you have a sturdy, even base and sides.
- Chill for a couple of hours or overnight. When chilled remove from the tins very carefully as the sides can be a little fragile.
- Make the tipsy cherries by putting all the ingredients in a small pot, bringing to the boil then simmering for 10 minutes. Sieve the cherries and reserve the liquid. Cool before using.
- To make the yogurt chocolate mousse, pour 2 tablespoons of very hot water in a bowl and sprinkle the gelatine on top. Stir briskly to dissolve.
- Heat the milk in a small saucepan. Take it off the heat once small bubbles appear around the edge of the pot and add the gelatine. Whisk together to combine.
- Pour the hot milk over chopped chocolate leave for a couple of minutes. Stir together until completely melted. Set aside to cool.
- Fold in the yogurt in the melted chocolate together with 3 tablespoons of the reserved cherry syrup.
- Line the bottoms of the tart cases with the cooked cherries.
- Transfer the mousse into a large pipping bag fitted with a star nozzle. Pipe the mousse over the cherries. Chill for half an hour.
- Spoon a little cherry syrup over the tarts and decorate with fresh cherries and extra chocolate shavings (optional).