Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons ice water
- 1 cup fresh strawberries, sliced
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the egg yolk and ice water to the mixture and stir until the dough comes together.
4. Roll out the dough on a lightly floured surface and transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan, trimming any excess dough.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10-15 minutes, or until the crust is golden brown. Let cool completely.
6. Arrange the sliced strawberries in the cooled tart crust.
7. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream together until smooth.
8. Pour the chocolate mixture over the strawberries, spreading it evenly.
9. Chill the tart in the refrigerator for at least 30 minutes, or until the chocolate has set.
10. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 18g
Saturated Fat: 11g
Cholesterol: 63mg
Sodium: 62mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 11g
Protein: 3g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh.
- You can use dark chocolate or milk chocolate instead of semi-sweet chocolate.
Variations:
- Add a layer of whipped cream on top of the strawberries before adding the chocolate.
- Use a graham cracker crust instead of a traditional tart crust.
Tips and tricks:
- Make sure the crust is completely cooled before adding the strawberries and chocolate.
- Use a sharp knife to slice the tart for clean cuts.
- You can use a piping bag to drizzle additional melted chocolate on top of the tart for a decorative touch.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This tart is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Garnish with fresh mint leaves or additional sliced strawberries.
Pairings:
Serve with a glass of red wine or a cup of coffee.
Suggested side dishes:
Serve with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too crumbly, add a little more ice water until it comes together.
- If the chocolate mixture is too thick, add a little more heavy cream to thin it out.
Food safety advice:
Make sure to wash the strawberries before slicing and using them in the tart.
Food history:
The combination of chocolate and strawberries has been a popular dessert pairing for many years.
Flavor profiles:
This tart has a buttery and flaky crust, sweet and juicy strawberries, and rich and creamy chocolate.
Serving suggestions:
Serve this tart as a dessert at a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A