21 Nov 2014

Peanut Butter and Chocolate Cheesecake Tartlets

Greek yoghurt? I love it. It's thick, creamy, with that lovely acidity that lifts it up. 

In the UK, one of my favourite brands of Greek yoghurt is Fage Total Greek Yoghurt, and in particular the Fat free 0% Greek yoghurt, which has a texture very close to the full fat version, without the fat. (I sometimes find that fat free yoghurts are too acidic or too runny)
Although I kind of knew that you can cook / bake many thinks with yoghurt, I used to just eat it for breakfast with cereals or for pudding with fruits and a drizzle of honey. I guess I just lacked inspiration.

When I just came back from Greece, with the delicious taste of local Greek yoghurts still on my tongue and my mind full of new Greek recipes, and I got invited to the launch of the Total Greek Yoghurt recipe book, I saw it as a sign of the Greek gods themselves.

Sophie Michell revisits some Greek classics like pastichio and experiments with desserts, sauces and dips, using Greek yoghurt in many different ways.
I tested for you the peanut butter and chocolate tartlets recipe from the book, in which I swapped the full fat yoghurt with my usual fat free one. It's very easy to make, looks cool, and tastes very nice!

Peanut Butter and Chocolate 
Cheesecake Tartlets

Ingredients, for 4 little tartlets

5 or 6 Chocolate bourbons
20-25g butter
40g peanut butter
40g cream cheese
30g fat free Total Greek yoghurt
1 tbsp icing sugar 
1/2 tsp vanilla extract
1 or 2 squares dark chocolate, to decorate

How to make the peanut butter and chocolate tarlets
1/ Process the chocolat bourbon biscuits in a food processor until they form fine crumbs

2/ Melt the butter and mix thoroughly with the biscuit crumbs and press onto the base of tartlers tins. Place in the fridge for 1hour to set hard, or in the freezer for 15min.

3/ In a bowl, mix the peanut butter until smooth. Add the cream cheese and mix until smooth. Add the Greek yoghurt and mix until smooth. Add the vanilla extract, the sifted icing sugar, and mix until smooth. 

4/ Pipe or spoon the peanut butter mixture onto the tartlet bases, and grate dark chocolate on top for decoration. Place in the fridge to set for an hour. Eat the same day.

  Total Greek Yoghurt recipe book, recipes by Sophie Michell

I was offered Total Greek Yoghurt recipe book but wasn't commissioned to write up a review about it. Unless stated otherwise, the content of my blog in not sponsored.

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