Elegant Strawberry Chocolate Tart
How to Make a Delicious Strawberry Chocolate Tart (for a 3-inch Tart Pan)
I made this tart as a new baking hobby! 🙂 It’s perfect with a cup of coffee during tea time. This recipe guides you through creating a delightful tart with a crisp cocoa crust, rich chocolate ganache, and fresh strawberries. Even beginner bakers can follow along easily!
Tart Crust Ingredients
- 40g unsalted butter, softened to room temperature
- 20g powdered sugar (granulated sugar can be substituted)
- 1 large egg, at room temperature
- 7.5g almond flour
- 5g cocoa powder
- 70g all-purpose flour
Chocolate Filling & Topping Ingredients
- 80g dark chocolate, chopped
- 40g milk chocolate, chopped
- 80g heavy cream
- 30g unsalted butter
- 15g corn syrup (adds gloss and sweetness)
- 6-9 fresh strawberries (for topping)
- 80g dark chocolate, chopped
- 40g milk chocolate, chopped
- 80g heavy cream
- 30g unsalted butter
- 15g corn syrup (adds gloss and sweetness)
- 6-9 fresh strawberries (for topping)
Cooking Instructions
Step 1
Let’s start with the tart crust. In a bowl, cream the softened butter until it reaches a smooth, mayonnaise-like consistency using a whisk. This step is crucial for a tender crust.
Step 2
Add the powdered sugar (or granulated sugar) to the creamed butter and mix well until combined. Ensure there are no sugar lumps for a smooth texture.
Step 3
In a separate small bowl, lightly beat the egg. Gradually add the beaten egg to the butter-sugar mixture, whisking continuously until fully incorporated. Adding the egg slowly prevents the mixture from separating.
Step 4
Sift the dry ingredients together: cocoa powder (5g), almond flour (7.5g), and all-purpose flour (70g). Add the sifted dry ingredients to the wet mixture. Gently fold everything together using a spatula until just combined, being careful not to overmix, which can make the crust tough. Scrape the sides and bottom of the bowl to ensure everything is incorporated.
Step 5
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and results in a flakier, crispier crust.
Step 6
On a lightly floured surface, roll out the chilled dough to a thickness suitable for your 3-inch tart pan. Carefully transfer the rolled dough into the tart pan, pressing it gently to fit the bottom and sides evenly. Trim any excess dough from the edges.
Step 7
Using a fork, prick the bottom of the tart dough all over. This step prevents the crust from puffing up during baking, ensuring a flat base.
Step 8
Line the tart shell with parchment paper (or baking paper) and fill it with pie weights, dried beans, or rice. Alternatively, you can use an oven-safe pot that fits inside the tart pan to weigh it down. This ‘blind baking’ method helps maintain the tart’s shape.
Step 9
Bake in a preheated oven at 180°C (350°F) for 20 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely on a wire rack.
Step 10
Now, let’s make the rich chocolate filling. Create a double boiler by placing a heatproof bowl over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Add the chopped dark chocolate (80g) and milk chocolate (40g) to the bowl and stir gently until completely melted and smooth. You can adjust the chocolate ratio to your preference – more milk chocolate for a sweeter taste, or just dark chocolate (120g) for a more intense flavor.
Step 11
Once the chocolate is melted, gradually whisk in the heavy cream (80g) until you achieve a smooth, glossy ganache. Ensure no lumps remain.
Step 12
Add the butter (30g) and corn syrup (15g) to the chocolate ganache. Continue to stir over the double boiler until the butter is melted and everything is well combined, creating a luscious and shiny filling.
Step 13
Pour the warm chocolate ganache into the cooled, pre-baked tart shell. Gently spread it evenly to cover the entire base, or tilt the pan slightly to help distribute it.
Step 14
Chill the tart in the refrigerator or a cool place (like a balcony in winter) for about 1-2 hours, or until the filling is set. This allows the ganache to firm up properly before decorating.
Step 15
Once the chocolate filling is firm, decorate the tart with fresh strawberries. Wash and hull the strawberries before placing them artfully on top. For an extra touch of elegance, lightly dust with powdered sugar using a sieve for a beautiful finish.