Strawberry-chocolate tart

Step 1/5

• 23⅓ g butter
• 16⅔ g almonds
• 50 g flour
• 1 tbsp cocoa powder
• 1⅔ tbsp water

• plastic wrap
• large bowl
• whisk
• cutting board
• knife

Cube butter. Roughly chop almonds and set aside. In a large bowl, mix flour, cocoa powder, cold butter, and cold water into a dough. Wrap in plastic wrap and place in the refrigerator for 30 min.

Step 2/5

• butter for greasing

• oven
• parchment paper
• dried beans for blind baking
• tart pan
• rolling pin

Preheat oven to 180°C/350°F and grease tart pan. Roll out dough and press into pan. Dock dough with a fork, cover with parchment paper, and fill pie dish with dried beans to weigh down dough. Transfer to preheated oven and bake at 180°C/350°F for approx. 20 min.

Step 3/5

• 50 g dark chocolate
• 50 g white chocolate
• 66⅔ ml cream

• 2 heatproof bowls
• rubber spatula
• 2 small pots

Roughly chop dark and white chocolate and melt each separately in bowls set over pots of simmering water. Divide cream evenly between chocolates and stir.

Step 4/5

• coking spoon

Add dark chocolate to pie dish, then white chocolate on top. Swirl dark chocolate through white, using the end of a cooking spoon, to create a marbled effect. Refrigerate for approx. 10 min.

Step 5/5

• 83⅓ g strawberries

In the meantime, clean and slice strawberries. Place strawberries on top of chocolate tart and sprinkle with chopped almonds. Transfer back into fridge for approx. 1 hr. Serve and enjoy!

Enjoy your meal!