Silky Chocolate Kefir Tarts
The perfect dessert for a special occasion, or just when your sweet tooth is clamoring for attention. I like using organic plain kefir as a substitute for milk for a flavorful twist.
The perfect dessert for a special occasion, or just when your sweet tooth is clamoring for attention. I like using organic plain kefir as a substitute for milk for a flavorful twist.
- Carbohydrate 102.293659375808 g
- Cholesterol 5.00333333333333 mg
- Fat 18.1852941666705 g
- Fiber 3.80400005340576 g
- Protein 4.1044316666705 g
- Saturated Fat 10.805597083334 g
- Serving Size 1 1 Serving (166g)
- Sodium 125.180583333909 mg
- Sugar 98.4896593224027 g
- Trans Fat 1.24124733333564 g
- Calories 555 calories
Step-by-step
- Let all of the ingredients come to room temperature. Using a double boiler, melt the chocolate.
- In a large mixing bowl, whisk together the eggs, fefir and vanilla.
- Mix the dry ingredients together in a medium bowl, and stir into egg mixture. Whisk until combined. Slowly add the melted chocolate and whisk until smooth.
- Pour into pie crust or tart shells. Bake at 325 for about 30 min, until top is crackled and custard jiggles slightly.
- Serve warm or cold with vanilla whipped cream.
Temperature control during the melt
Melt the bittersweet chocolate chips slowly over simmering water in a double boiler, ensuring the water never touches the bottom of the bowl. Excessive heat will seize the cocoa solids, creating a grainy emulsion before the kefir even enters the bowl. Letting the ingredients reach room temperature prevents the melted chocolate from solidifying prematurely upon contact with cold dairy. Whisk the eggs, flour, sugar, and kefir thoroughly until completely smooth, then temper the warm chocolate gently into the liquid base to maintain a glossy suspension.
The chemistry of second-day leftovers
Baking at 325 degrees Fahrenheit for thirty minutes yields a custard that should jiggle slightly in the center while displaying a dry, crackled surface. Storing these tarts covered in the refrigerator for twenty-four hours allows the starches to fully retrogradely set. Cold resting transforms the loose emulsion into a dense, fudge-like consistency. Serve chilled slices directly from the refrigerator within a three-day window to maintain optimal moisture levels without crust sogginess.
