STRAWBERRY CHOCOLATE TART

How to make an ideal buttery homemade Strawberry Chocolate Tart that melts in your mouth, filled with a luscious and decadent chocolate ganache. Fresh strawberries on top are the right match for this chocolate tart! this is often the right dessert for any occasion, everyone will love it!

PREPARATION TIME: 40 mins BAKING TIME: 15 mins SERVING: 4-6

INGREDIENTS

For a 9 inch (22 cm) Tart pan

Chocolate Tart:

All-purpose flour 1 1/3 cups 210 gm

Unsweetened cocoa powder 1/4 cup 30 gm

Powdered sugar 1/2 cup (60 g)

Almond finely ground into powder 30 gm

Pinch of salt

Unsalted butter, cubed and left at room temperature for 15 minutes 2/3 cup 150 g

Egg 1

Vanilla essence 1 tsp

Chocolate Ganache:

Milk chocolate 200 gm

Dark chocolate 100 gm

whipping cream or heavy cream 200 ml

For decorations:

Strawberries 250 gm

Almond as required

METHOD

Chocolate Tart:

In a large bowl sift together the dry ingredients (flour, chocolate, granulated sugar, powdered almond, and salt). Mix to combine.
Incorporate the cubed butter with a fork, then help together with your fingers, until evenly crumbs are formed (don't overmix!).
In a small bowl, whisk together the egg and vanilla until combined and increase the pastry crumbs: use a spatula to mix and confirm you do not overwork the dough.
Wrap the dough into wrapping, form into an oblong and refrigerate it for a minimum of half-hour.
Roll the dough between two wrapping pieces to about 30 cm diameter.
Line a 9 inch (22cm) tart pan with the rolled dough and press the sides. Trim the excess dough using a rolling pin or a knife.
Prick the dough with a fork and refrigerate it for a half-hour before baking.
Line a parchment paper over the dough and fill with rice or dry beans. Bake in a preheated oven at 350°F (180° C) for 15 minutes.
Remove the rice (or the weights you've used) and therefore the parchment paper. Return to oven for an additional 10-15 minutes. Allow chilling completely before filling.

Chocolate ganache:
Chop the chocolate and transfer into a heatproof bowl; add the cream and melt the chocolate & Stir until smooth.
Pour the chocolate ganache over the cooled crust and refrigerate for a minimum of 2 hours or overnight.
Decorate with fresh strawberries and chopped Almond.

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STRAWBERRY CHOCOLATE TART