Chocolate Strawberry Tart

Name: Chocolate Strawberry Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 165 g Butter; 2 TABLESPOONS Icing sugar; 1 pinch Salt; 1 egg (size M); 850 g small strawberries; 1 Vanilla pod; 200 g Whipped cream; 350 g Dark chocolate coating; 2 TABLESPOONS Rum; 2 TABLESPOONS Strawberry syrup; 2 tablespoons (approx. 50 g) Strawberry Jam; 7-10 Tbsp Fat and flour; 500–750 g dried peas for blind baking; 7-10 Tbsp Cling film; baking paper; 1 One piping bag

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
165 g Butter
2 TABLESPOONS Icing sugar
1 pinch Salt
1 egg (size M)
850 g small strawberries
1 Vanilla pod
200 g Whipped cream
350 g Dark chocolate coating
2 TABLESPOONS Rum
2 TABLESPOONS Strawberry syrup
2 tablespoons (approx. 50 g) Strawberry Jam
7-10 Tbsp Fat and flour
500–750 g dried peas for blind baking
7-10 Tbsp Cling film
baking paper
1 One piping bag

Directions

1
Knead the flour, 125 g butter in pieces, icing sugar, salt, egg and 1 tbsp. cold water first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for approx. 30 minutes
2
Grease a tart mould (26 cm Ø) with lift-off base and dust with flour. Roll out the short pastry on a floured work surface to a circle (31-32 cm Ø) and line the mould with it. Prick the pastry base several times with a fork. Cut out a circle (approx. 30 cm Ø) from baking paper and lay it on the dough. Pour in peas and bake in the preheated oven on the lower shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove peas and baking paper from the tin and bake the short pastry base for another 10 minutes until it turns golden brown. Let the base cool down in the tin on a cake rack. Then carefully remove from the tin, but leave it in the mould
3
Carefully wash 250 g strawberries, drain well and clean. Puree the strawberries. Cut the vanilla pod lengthwise and scrape out the pulp. Bring strawberries, cream, vanilla pulp and pod to the boil. Chop the chocolate coating and place in a bowl. Remove the vanilla pod and pour the hot strawberry cream over the couverture while stirring. Continue stirring until the chocolate coating has melted and a smooth mixture is formed. Then stir in 40 g softened butter, rum and 1 tablespoon strawberry syrup. Pour the chocolate-strawberry cream on the shortcrust pastry base, allow to cool and chill for at least 4 hours (or overnight)
4
Carefully wash 600 g strawberries, drain well and clean them. Cover the tart with strawberries. Shortly before serving, heat strawberry jam and approx. 1 tbsp. strawberry syrup and place in a disposable piping bag. Cut off a small tip and put the jam in strips over the strawberries
5
waiting time approx. 5 1/2 hours