Strawberry-chocolate tart

Based on 8 ratings

Lenja

Content Operations Manager at Kitchen Stories

Difficulty

Easy 👌
45
min.
Preparation
20
min.
Baking
90
min.
Resting

Ingredients

Servings:-6+
250 g strawberries
150 g dark chocolate
150 g white chocolate
70 g butter (cold)
50 g almonds
150 g flour
3 tbsp cocoa powder
5 tbsp water (cold)
200 ml cream
Metric
Imperial

Utensils

  • plastic wrap
  • large bowl
  • whisk
  • cutting board
  • knife
  • oven
  • parchment paper
  • dried beans for blind baking
  • tart pan
  • rolling pin
  • 2 heatproof bowls
  • rubber spatula
  • 2 small pots
  • coking spoon

Nutrition per serving

Cal
606
Protein
10 g
Fat
41 g
Carb
50 g
  • Step 1/5

    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.
    • 70 g butter
    • 50 g almonds
    • 150 g flour
    • 3 tbsp cocoa powder
    • 5 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

    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.
    • 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

    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.
    • 150 g dark chocolate
    • 150 g white chocolate
    • 200 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

    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.
    • 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

    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!
    • 250 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!