Strawberry tart with chocolate cream

Antoine Long
3 1
75 mins
75 mins


Servings: 16
  • 150 g + some flour
  • 50 g Sugar
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 75 g + some cold butter
  • 600 g + 150 g strawberries
  • 200 g Gelling sugar (3 : 1)
  • 300 g Whipped cream
  • 300 g good dark chocolate
  • 7-10 Tbsp Icing sugar
  • baking paper
  • 7-10 Tbsp dried pulses


  1. 1

    For the short pastry, mix 150 g flour, sugar and 1 pinch of salt. Add the egg and 75 g butter in pieces. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough.

  2. 2

    Grease a tart mould with lifting base (26 cm Ø). Roll out the dough round (approx. 30 cm Ø) on a work surface dusted with flour. Line the tin with the dough, press the rim and cut off any protruding edges.

  3. 3

    Prick the bottom several times with a fork. Chill for about 1 hour.

  4. 4

    Meanwhile wash, clean and chop 600 g strawberries. Mix with 200 g jam sugar in a pot and let it stand for about 1 hour.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place a large sheet of baking paper on the dough, fill in pulses. Pre-bake in the hot oven for approx. 15 minutes, meanwhile bring the strawberries to the boil, simmer for approx. 3 minutes while stirring, puree and allow to cool.

  6. 6

    Remove the pulses from the dough together with the baking paper. Continue baking for 10-15 minutes, let cool off.

  7. 7

    Spread the strawberry mixture on the bottom and smooth it down. Chill for about 1 hour. Heat the cream and remove from the heat. Break the chocolate into pieces and melt in the hot cream while stirring. Let it cool down for about 1 hour, stirring from time to time.

  8. 8

    Spread the chocolate ganache on the strawberry mass. Chill for at least 4 hours.

  9. 9

    Wash, clean and quarter 150 g strawberries. Remove the tart from the tin and spread the strawberries on top. Serve dusted with icing sugar.

Nutrition Facts

310 kcal
34 g
17 g
4 g