Photo: Korea Ministry of Food and Drug Safety

Chocolate Tart

Name: Chocolate Tart
Cuisine: South Korea
Ingredients: 90 g Main ingredients > almond flour; 12 g unsweetened cocoa powder (1); 30 g oats; 20 g coconut oil; 20 g allulose (1); 1 g salt; 12 g Chocolate filling > unsweetened cocoa powder (2); 12 g peanut butter; 55 g allulose (2); 60 ml almond milk; 42 g Greek yogurt topping > Greek yogurt; 2 g allulose (3)

초코타르트

Dessert

DessertsCourse

155kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Chocolate Tart

Not spicyVegetarianGluten-freeContains: dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Main ingredients > almond flour주재료 > 아몬드가루
90 g
unsweetened cocoa powder (1)무가당 코코아가루①
↔ No unsweetened cocoa powder (1)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
12 g
oats귀리
30 g
coconut oil코코넛오일
20 g
allulose (1)알룰로스①
20 g
salt소금
1 g
Chocolate filling > unsweetened cocoa powder (2)초코필링 > 무가당 코코아가루②
↔ No Chocolate filling > unsweetened cocoa powder (2)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
12 g
peanut butter땅콩버터
12 g
allulose (2)알룰로스②
55 g
almond milk아몬드우유
60 ml
Greek yogurt topping > Greek yogurt그릭요거트 토핑 > 그릭요거트
42 g
allulose (3)알룰로스③
2 g

Nutrition per serving

155kcal

18.7gCarbs

5.4gProtein

6.5gFat

44.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Sift the almond flour and unsweetened cocoa powder (1) into a bowl, add the oats, coconut oil, allulose (1), and salt, and mix to make the dough.
Rest the dough in the refrigerator for 30 minutes.
Sift the unsweetened cocoa powder (2) into a bowl and add the peanut butter and allulose (2). When fully mixed, add the almond milk and mix to make the chocolate filling.
Mix allulose (3) into Greek yogurt that has been firmed up in the freezer for 30 minutes and shape it with a spoon to make the Greek yogurt topping.
Brush a muffin pan with coconut oil and press in the dough to shape tart shells. Bake in an oven preheated to 170°C for 20 minutes, then cool completely.
Fill with the chocolate filling and top with the Greek yogurt topping to finish.

💡 TipUnsweetened cocoa powder is used to reduce sugars.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.