Chocolate tart with strawberries

Ingredients

Directions

1. 1

   Heat the cream and remove from the heat. Roughly chop the chocolate and melt in the cream. Chill the cream for 1-2 hours, stirring occasionally, until the chocolate cream has cooled down

2. 2

   Cut the butter into pieces. Mix butter, sugar, salt, flour and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes

3. 3

   Wash and clean the strawberries. Roll out the dough rectangularly (approx. 24 x 32 cm) on a floured work surface. Line a greased tart tin (approx. 21 x 29 cm) with the dough, pressing the edges firmly. Fold the protruding edges of the dough inwards and press firmly

4. 4

   First cover the dough with baking paper, then fill with dried peas. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove paper and peas and bake for another 5-7 minutes. Take the tart out of the tin, remove from the mould and let it cool down

5. 5

   Whip the chocolate cream with the whisks of the hand mixer for 40-60 seconds (cream is not whipped properly stiff) and spread on the tart. Place the strawberries on top and chill the tart for at least 45 minutes

6. 6

   Shortly before serving, briefly heat the jam, pass it through a sieve and let it cool down a little. Finely chop the pistachios. Pour jam over the strawberries and sprinkle with pistachios

7. 7

   waiting time approx. 2 1/2 hours