Yogurt tarts with Chocolate drops milk and egg free

Our chef brings to the table all his romanticism with a recipe starring our Misura Privolat biscuits with Chocolate drops. All it takes are a few ingredients but tasty to make a simple afternoon the perfect time to indulge in a moment of pleasure.


Ingredients (for 3-4 tarts)

  • 6 Privolat biscuits with Chocolate drops
  • 200 g of soy yogurt
  • 50 g of nondairy heavy cream
  • 3 tablespoons of vegetable cream
  • 2 gelatin sheets
  • 3 teaspoons of raspberry preserves
  • 2 tablespoons of sugar
  • 200 g of margarine


Kitchen tools

  • ice tray
  • paper muffin pan liners
  • aluminum muffin mould or muffin pan
  • electric mixer


Take an ice tray and place four teaspoons of raspberry preserves in the four spaces in the tray and put it back in the freezer.
Crumble the chocolate Privolat biscuits milk and egg free, and add them to the melted margarine; place a paper liner in the aluminum muffin moulds. Then, press down the biscuit mixer in the mold and place it in the refrigerator.
Let the gelatin soak in cold water for five minutes, then, whip the nondairy heavy cream with the sugar and add the yogurt mixing it from the top towards the bottom to prevent the mixture from collapsing. Heat 3 tablespoons of the vegetable cream, dissolve the gelatin and add it to the whipped mixture. At this point, place the yogurt cream in the four aluminum muffin molds, then take the raspberry preserves hearts and let them sink into the yogurt cream until covered completely.
Then put them back in the refrigerator for these two hours. Before serving, coarsely crumble the biscuits to decorate the tops.

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