8 hob nob biscuits, 2 tablespoons
butter, 2 eggs, 350g Rachel's Organic coconut yoghurt, 2 squares dark chocolate.
This coconut yoghurt is absolutely divine and has been cause for some serious foodspiration ever since the lovely people at Rachel's Organic introduced me to it. I think this tart is the perfect combination of salty base, creamy filling and the evocative tang of bitter chocolate.
1) Crush the biscuits into crumbs and stir in two tablespoons of melted butter.
2) Pack the biscuit mix into pastry cases and blind bake for 5 minutes at 200 degrees.
3) Whisk two eggs in a bowl and add the coconut yoghurt. Pour the mixture into the tart cases and top with a sprinkling of grated dark chocolate.
4) Bake in the oven for 20 minutes at 180 degrees - the filling should have set but should wobble when shaken. Serve at room temperature or chilled.