Strawberry-chocolate tart

Strawberry-chocolate tart

Based on 6 ratings

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

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

Nutrition per serving

Cal
606
Protein
10g
Fat
41g
Carb
50g

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 butter
  • 50 almonds
  • 150 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 dark chocolate
  • 150 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 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!