Chocolate and Strawberry Tart

A Delicious Union of Chocolate & Strawberries

Prep Time 52 min
Cook Time 6 min
Serving Size 4
Recipe Type Microwave Oven

This indulgent tart celebrates the timeless pairing of chocolate and strawberries, layered into a crisp, buttery tart shell. The base is filled with a vibrant, tangy strawberry compote, its natural sweetness enhanced by a hint of lemon. A smooth, velvety chocolate ganache is then poured over, creating a luscious contrast of flavors and textures. Originating from wild berries and centuries-old traditions, strawberries have long been symbols of love and luxury. Here, they take center stage in a dessert that is as rich in history as it is in taste. Garnished with fresh berries and chocolate, this tart is pure elegance.

Ingredients

For the Short-crust Pastry:

200g all-purpose flour
100g unsalted butter (cold, cubed)
50g powdered sugar
1 egg yolk
2 tbsp ice-cold water
¼ tsp salt

For the Chocolate Ganache:

200g dark chocolate (70% cocoa, finely chopped)
150ml heavy cream
20g unsalted butter

For the Strawberry Compote:

200g fresh strawberries (hulled & chopped)
50g granulated sugar
1 tbsp lemon juice
2 tbsp agar agar (dissolved in 2 tbsp water)

Method

In a bowl, rub the butter into the flour until it resembles coarse breadcrumbs. Add sugar and salt.
Add the egg yolk and ice-cold water. Gently bring the dough together without over-kneading.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the dough to 3mm thickness, Line it in a tart ring, and dock the base with a fork.
Line with parchment paper, fill with any baking beans, and bake at 180°C for 15 minutes. Remove weights and bake for another 10 minutes until golden. Let it cool completely.
Heat heavy cream in a microwave safe glass bowl for 1 min at 100% micro power level. Repeat till the cream is steaming hot, ensure the cream should not spill out.
Pour over chopped chocolate and let sit for 2 minutes.
Stir gently until smooth, then mix in butter for a glossy finish
Cook strawberries, sugar, and lemon juice in a microwave safe glass bowl for 10 mins at 50 % micro power level until soft and syrupy. Stir in agar agar and cook for another 2 minutes until mixed well.
Layer 1 – Spread the cooled strawberry compote over the baked tart shell. Leave this for 5 mins to cool
Layer 2 – Pour the warm chocolate ganache over the compote and smooth the surface.
Refrigerate for at least 1 hour until set.
Garnish with fresh strawberries & Chocolate.

Did you know?

From ancient myths to modern farms, strawberries have come a long way! Once rare in Europe, now they grow worldwide—including India’s strawberry capital, Mahabaleshwar. Did you know they were first cultivated here by prison workers in Thane? Tag a strawberry lover!

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