Strawberry tart with ganache

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 150 g Flour
  • 50 g Sugar
  • 1 pinch Salt
  • 1 egg (size M)
  • 75 g Butter
  • 750 g Strawberries
  • 200 g Gelling sugar 3:1
  • 300 g Dark chocolate
  • 300 g Whipped cream
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Dried peas
  • baking paper

Directions

  1. 1

    Mix flour, 50 g sugar and salt. Add the egg and butter in pieces, first with the dough hooks of the hand mixer, then knead with your hands to a smooth dough. Grease a tart mould (26 cm Ø).

  2. 2

    Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line the mould with the dough, press it down and remove any protruding edges. Chill for about 1 hour.

  3. 3

    Place baking paper on the dough, add dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove dry peas with baking paper, bake for another 10-15 minutes, let cool off.

  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. Then bring to the boil and simmer for about 3 minutes, stirring several times.

  5. 5

    Puree and leave to cool.

  6. 6

    Spread the strawberry mixture on the bottom and smooth it down. Chill for about 1 hour. Chop the chocolate. Heat the cream and melt the chocolate in it while stirring. Let it cool down for about 1 hour, stirring again and again.

  7. 7

    Spread the chocolate cream on the strawberry mixture and chill for at least 4 hours. Remove the tart from the mould. Wash, clean and quarter 150 g strawberries. Spread them in the middle of the tart. Dust the tarte with icing sugar.

Nutrition Facts

KCAL
310 kcal
CARBS
34 g
FATS
17 g
PROTEINS
4 g