Chocolate Strawberry Tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease the tart mould with a removable base (26 cm Ø). Knead 250 g flour, icing sugar, 1 pinch of salt, 125 g butter in pieces, egg and possibly approx. 1 tbsp. cold water first with the dough hooks of the hand mixer and then briefly with your hands until smooth.

2. 2

   Cover the dough and chill for about 30 minutes.

3. 3

   Roll out the shortcrust pastry round (approx. 32 cm Ø) on some flour. Line the mould with it, pressing the edges into the grooves. Prick the pastry base several times with a fork. Cut a circle (approx. 32 cm Ø) out of baking paper and lay it on the dough.

4. 4

   Add the dried peas.

5. 5

   Pre-bake the tart in the preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) for about 15 minutes. Remove the peas and baking paper from the tart and bake the tart for approx. 10 minutes. Let it cool down in the tin.

6. 6

   Carefully loosen the short pastry base, but leave it in the mould.

7. 7

   Wash, clean and puree 250 g strawberries. Bring cream, strawberry puree and vanilla sugar to the boil. Finely chop the couverture and place in a bowl. Pour hot strawberry cream onto the couverture while stirring.

8. 8

   Continue stirring until the couverture is completely melted and the mixture is smooth. Then stir in 40 g butter and rum. Pour onto the shortcrust pastry base, smooth it down and let it cool down. Chill the tart for at least 4 hours, preferably overnight.

9. 9

   Wash and clean 600 g strawberries. Cover the tart with strawberries. Shortly before serving, heat up the jam and possibly 1 tbsp. water, fill into the disposable piping bag and cut off a small corner at the bottom.

10. 10

    Take out the cake. Spread the rest of the gooseberries on top and sprinkle with the syrup. Let the cake cool down, then remove from the mould. Cream double tastes good with it.

Nutrition Facts

KCAL
330 kcal

CARBS
30 g

FATS
21 g

PROTEINS
4 g