175 gr flour
100 gr DODONI butter - at room temperature
25 gr powder sugar
1 egg yolk
zest of 1/2 lemon
a little cold water
400 gr. chocolate
150 gr. milk DODONI
200 gr. yogurt DODONI
Sift the flour and the powder sugar in a large bowl. Add the DODONI butter and the lemon zest and work it with your fingers to get a texture like wet sand. Add the yolk and 1-2 tablespoons of water to bind the dough. Give it a spherical shape and wrap it in a cling film.
Let it rest in the fridge for at least 30 minutes. If you leave it for more hours, then when you take it out of the fridge let it on the kitchen counter for 10-15 minutes. Spread it in a well buttered tart pan. You may spread it with your fingers directly inside the tart pan or for greater convenience you may put it between two baking sheets and spread it with a rolling pin. Bake it for 15 to 20 minutes in a preheated oven at 180 ° C.
Remove from the oven and let it cool. Cut the couverture into small pieces and put them in a bowl. Add DODONI milk and place the bowl over boiling water. Stir with a spatula until the chocolate is completely melted, incorporated into the milk and the mixture is smooth. Then add the DODONI yogurt and mix. Transfer the mixture to the tart that is already at room temperature. Leave the tart in the fridge for 2 hours to set and serve.