Chocolate and Strawberry Tart
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.
"A Delicious Union of Chocolate & Strawberries"
Prep Time
52 mins
Cook Time
6 mins
Serving Size
4
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.
