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Yoghurt Choc Tarts

Smoked Salmon and Asparagus Pizza
  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m
  • Yield:3-4 Tarts



  • 1 cup plant based yoghurt
  • 1 pinch spirulina and natural blue powders
  • natural sweetener to taste


  • Place flour, stevia, cacao and butter in a food processor and pulse until crumbed. Add the egg replacers and water as required to just bring the mix together when pressed.
  • Turn out on to bench and knead into a ball.
  • Wrap in cling film and place in the fridge for 30 mins.
  • Roll out into a rectangle between 2 sheets of cling film or baking paper until 3mm thick.
  • Line shaped mini pie tins and trim edges.
  • Line inside of dough with baking paper and fill with baking weights or rice.
  • Bake at 200C for 10 mins.
  • Remove baking paper and rice and put back in the oven for a further 5-10 mins.
  • Remove and allow to cool.


  • Mix until smooth. Spoon into cooled bases.
  • Top with additional fruit if desired and enjoy immediately.
  • Alternatively, place in the freezer, and allow to thaw slightly prior to consuming.

Source: Healthy Eating Jo