Strawberry tart with chocolate cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

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

KCAL
310 kcal

CARBS
34 g

FATS
17 g

PROTEINS
4 g