Strawberry-chocolate tart

Strawberry-chocolate tart

Based on 12 ratings
Lenja Marten

Lenja Marten

Community member

Difficulty

Easy 👌

Preparation

45 min

Baking

20 min

Resting

90 min

Ingredients

2Servings
83⅓ g
strawberries
50 g
dark chocolate
50 g
white chocolate
23⅓ g
butter (cold)
16⅔ g
almonds
50 g
flour
1 tbsp
cocoa powder
1⅔ tbsp
water (cold)
66⅔ ml
cream
MetricImperial

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

How-To Videos

how-to-melt-chocolate

How to melt chocolate

2-ways-to-hull-strawberries

2 ways to hull strawberries

blind-baking

Blind baking

Nutrition per serving

Cal606
Fat41 g
Protein10 g
Carb50 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.
    • 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

    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.
    • 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

    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!
    • 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!

    Strawberry-chocolate tart

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