This tart is the perfect balance between the intensity of pure cocoa and the citrus freshness of mandarin. As a semi-frozen dessert, it has a smooth, velvety texture that makes it the star dessert at any special dinner. Unlike industrial baked goods, this version is much lighter and more nutritious. By using stevia, we achieve the ideal sweetness without glycemic spikes, and thanks to Cream of Tartar, we get a stable meringue that adds that signature lightness. A dessert rich in antioxidants and free of refined sugars.
Estimated time: 30 minutes (plus 4h freezing)
Difficulty: ⭐⭐
Servings: 8-10 people
Ingredients
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200g dark chocolate (>75% cocoa)
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4 mandarins (juice and zest)
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3 large eggs (yolks and whites separated)
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400ml whipping cream or coconut cream (very cold)
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1 teaspoon of Cream of Tartar
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100g chopped toasted hazelnuts (for the base or filling)
Nutritional Analysis and Total Macros
A sophisticated dessert made with high-quality ingredients. Here is the breakdown per serving:
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 5.2g | Contributed by eggs and nuts |
| Healthy Fats | 18.5g | Monounsaturated fatty acids and cocoa | |
| Carbohydrates | 9.8g | Natural energy from mandarin | |
| Key Minerals | Magnesium and Copper | High | Nervous and cardiovascular health |
| Vitamins and Others | Vitamin C and Flavonoids | High | Antioxidants and immune system |
| Glycemic Index | Very Low | Thanks to the use of Castevia | |
| Total Calories | 225 kcal | Filling gourmet dessert |
Step-by-Step Professional Preparation
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Chocolate melting: Melt the dark chocolate in a double boiler. Once melted, remove from the heat and add the mandarin juice and zest. Let cool slightly.
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Yolk base: Add the egg yolks to the tempered chocolate one by one, mixing gently until fully combined.
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Whipping the cream: In a cold bowl, whip the cream (or coconut cream) with 30g of Stevia + Eritrytol 1:1 de Castelló until it forms stiff peaks. Set aside in the refrigerator.
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Technical meringue: In another clean bowl, beat the egg whites until stiff peaks form together with the Cream of Tartar and the rest of the stevia. Cream of tartar is vital here to give structure so the semi-frozen dessert doesn't lose air while freezing.
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Folding in: Fold the whipped cream into the chocolate mixture with very gentle motions. Finally, add the stiffly beaten egg whites and the chopped hazelnuts, being careful not to deflate the mixture.
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Freezing: Pour the mixture into a mold (preferably silicone or lined with plastic wrap). Smooth the surface and freeze for at least 4-6 hours.
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Serving: Take the tart out of the freezer about 10-15 minutes before serving so it reaches the "semi-frozen" texture (firm mousse). Garnish with fresh mandarin segments.
Nutritionist's Tips
This tart is an extraordinary source of polyphenols thanks to the combination of dark chocolate and mandarin. By using Stevia + Eritrytol 1:1 de Castelló, we eliminate the empty calories of sugar, making it suitable for people who watch their weight or blood sugar levels. Cream of Tartar not only helps with whipping, but also adds a subtle mineral note. The hazelnuts add vitamin E, protecting your cells from oxidative stress.
It's the perfect recipe to finish a meal with a refreshing, healthy, and elegant touch!
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