Chocolate Tart
Makan Tengah Hari • Malaysia
How to Make Chocolate Tart (Traditional & Healthy Version)
Chocolate Tart, known locally as 'Tart Coklat', is a beloved dessert in Malaysia that showcases the country's multicultural flair and penchant for rich, harmonious flavors. While chocolate is a global favorite, Malaysian Chocolate Tart often incorporates local ingredients such as santan (coconut milk) and pandan for a unique twist. The buttery tart shell layered with a silky chocolate filling is a staple at many Malaysian gatherings, from Hari Raya open houses to family luncheons. Its irresistible combination of decadent chocolate and subtle tropical notes makes it a crowd-pleaser across all ages. This healthy, vegetarian-friendly version of Chocolate Tart is crafted with mindful ingredient choices, ensuring a delicious treat that doesn’t compromise on nutrition. By using dark chocolate, reducing sugar, and incorporating wholemeal flour, this recipe brings you all the joy of traditional Malaysian tarts with added health benefits. Whether enjoyed as a lunch dessert or with afternoon tea, this tart reflects the diversity and warmth of Malaysian hospitality.
Bahan-bahan(untuk 1 medium slice per person)
- 3/4 cup Wholemeal flour (for tart shell)
- 2 tbsp Unsalted butter (cold, cubed)
- 2 tbsp Santan (coconut milk) (fresh preferred)
- 60g Dark chocolate (min 70% cocoa) (chopped)
- 1 large Egg (free-range)
- 2 tbsp Brown sugar (or Gula Melaka, grated)
- 2 tbsp Low-fat milk (or plant-based for vegan)
- 1 Pandan leaf (knotted, for infusion) - pilihan
- 1/8 tsp A pinch of salt
- 1/2 tsp Vanilla essence - pilihan
Arahan
- 1
Preheat oven to 170°C. In a bowl, mix wholemeal flour and a pinch of salt. Rub in cold butter until the mixture resembles breadcrumbs.
5 minutes
Work quickly to keep the butter cold for a flaky crust.
- 2
Add 1 tablespoon santan and mix until a dough forms. If dry, add another tablespoon. Press dough into a small tart tin, forming an even layer on the base and sides.
5 minutes
Use the back of a spoon to smooth the surface for even baking.
- 3
Prick the tart base with a fork. Bake for 10 minutes until lightly golden. Let it cool.
10 minutes
Blind bake with baking beans or rice to prevent puffing.
- 4
Heat low-fat milk and santan with the knotted pandan leaf until just simmering. Remove pandan. Pour hot mixture over chopped dark chocolate and stir until smooth.
3 minutes
Infusing with pandan adds a delicate aroma.
Kenapa hidangan ini sihat
This recipe uses wholemeal flour for added fiber and nutrients, dark chocolate for heart-healthy flavonoids, and santan for natural, plant-based fats. By reducing added sugars and using lower-fat milk, the tart is lighter than traditional versions. Portion control and the use of local, minimally processed ingredients make this Chocolate Tart suitable for weight management and general well-being.
This Chocolate Tart offers a balance of carbohydrates, healthy fats, and protein. Using wholemeal flour increases dietary fiber, supporting digestion and satiety. Dark chocolate is rich in antioxidants and minerals such as iron and magnesium. Santan provides healthy medium-chain triglycerides (MCTs). The use of Gula Melaka (palm sugar) or brown sugar provides a lower glycemic index compared to refined white sugar. Overall, this tart can fit into a balanced meal plan when enjoyed in moderation.
Petua
- 💡Tip 1: For the best flavor, use freshly grated Gula Melaka as a sweetener.
- 💡Tip 2: Infuse the milk with pandan leaf for a truly Malaysian aroma.
- 💡Tip 3: Let the tart cool completely before slicing for clean, neat edges.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed chilled or at room temperature. Avoid leaving at room temperature for extended periods to maintain freshness.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
