This Strawberry and chocolate tart recipe is a match made in heaven. Seriously, a chocolate treat doesn't get much better than this!
Serves1212
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + cooling, 45 mins resting & 3 hours setting time
+ cooling, 45 mins resting & 3 hours setting time
Ingredients
1 cup (150g) plain flour
1/3 cup (30g) almond meal
1/3 cup (55g) icing sugar
1/4 cup (25g) cocoa powder
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
1 tbs chilled water
250g strawberries, thinly sliced
2 tbs caster sugar
Chocolate ganache filling
150g milk chocolate, chopped
100g dark chocolate, chopped
3/4 cup (185ml) thickened cream
1 tsp vanilla bean paste
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Method
Step 1
Place the flour, almond meal, icing sugar, cocoa powder and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 mins to rest.
Step 2
Roll out pastry on a lightly floured surface to a 3mm-thick disc. Line a 22cm round (base measurement) tart tin, with removable base, with pastry. Use a small sharp knife to trim excess. Place in the fridge for 30 mins to rest.
Step 3
Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for a further 10 mins or until dry to the touch. Set aside to cool.
Step 4
Meanwhile, combine strawberry and caster sugar in a large frying pan over medium-low heat. Cook, turning, for 3-5 mins or until the strawberry is tender and juices thicken slightly.
Step 5
To make the chocolate ganache filling, place combined chocolate, cream and vanilla in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5-6 mins or until chocolate melts and mixture is smooth. Arrange strawberry evenly over pastry base. Pour over chocolate ganache filling. Place in the fridge for 3 hours or until chocolate ganache is set.
Prep time15 mins15 minutes, + cooling, 45 mins resting & 3 hours setting time
+ cooling, 45 mins resting & 3 hours setting time
Ingredients
1 cup (150g) plain flour
1/3 cup (30g) almond meal
1/3 cup (55g) icing sugar
1/4 cup (25g) cocoa powder
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
1 tbs chilled water
250g strawberries, thinly sliced
2 tbs caster sugar
Chocolate ganache filling
150g milk chocolate, chopped
100g dark chocolate, chopped
3/4 cup (185ml) thickened cream
1 tsp vanilla bean paste
Description
This Strawberry and chocolate tart recipe is a match made in heaven. Seriously, a chocolate treat doesn't get much better than this!
Method
Step 1
Place the flour, almond meal, icing sugar, cocoa powder and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 mins to rest.
Step 2
Roll out pastry on a lightly floured surface to a 3mm-thick disc. Line a 22cm round (base measurement) tart tin, with removable base, with pastry. Use a small sharp knife to trim excess. Place in the fridge for 30 mins to rest.
Step 3
Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for a further 10 mins or until dry to the touch. Set aside to cool.
Step 4
Meanwhile, combine strawberry and caster sugar in a large frying pan over medium-low heat. Cook, turning, for 3-5 mins or until the strawberry is tender and juices thicken slightly.
Step 5
To make the chocolate ganache filling, place combined chocolate, cream and vanilla in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5-6 mins or until chocolate melts and mixture is smooth. Arrange strawberry evenly over pastry base. Pour over chocolate ganache filling. Place in the fridge for 3 hours or until chocolate ganache is set.
