Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1/4 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup strawberry jam
- 1 pint fresh strawberries, hulled and sliced
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Double boiler or heatproof bowl and saucepan
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, sugar, and salt until combined. Add the chilled butter and pulse until the mixture resembles coarse sand.
3. Add the egg yolk and heavy cream and pulse until the dough comes together.
4. Press the dough into the bottom and up the sides of the tart pan. Prick the bottom with a fork and chill for 15 minutes.
5. Bake the crust for 15-20 minutes, until lightly golden. Let cool completely.
6. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the chocolate, heavy cream, and butter, stirring occasionally, until smooth.
7. Pour the chocolate ganache into the cooled tart shell and spread evenly.
8. In a small saucepan, heat the strawberry jam until melted. Brush the jam over the top of the ganache.
9. Arrange the sliced strawberries on top of the jam in a circular pattern.
10. Chill the tart in the refrigerator for at least 1 hour, or until set.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 435
Fat: 29g
Carbohydrates: 42g
Protein: 5g
Sugar: 23g
Sodium: 79mg
Fiber: 3g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Coconut sugar or honey can be substituted for granulated sugar.
- Milk or half-and-half can be substituted for heavy cream.
- Dark chocolate or milk chocolate can be substituted for semisweet chocolate.
- Raspberry or blackberry jam can be substituted for strawberry jam.
- Other fruits, such as raspberries or blueberries, can be substituted for strawberries.
Variations:
- Add a layer of whipped cream on top of the ganache before adding the strawberries.
- Use a graham cracker crust instead of the tart crust.
- Add a tablespoon of liqueur, such as Grand Marnier or Chambord, to the ganache for added flavor.
Tips and tricks:
- Make sure the butter is chilled before adding it to the food processor for the crust.
- Use a sharp knife to slice the strawberries for a neater appearance.
- If using a piping bag to arrange the strawberries, start from the outside and work your way in.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the tart chilled.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Garnish with fresh mint leaves.
Garnishes:
- Powdered sugar
- Fresh mint leaves
Pairings:
- Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water at a time until it comes together.
- If the ganache is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to wash the strawberries thoroughly before slicing.
Food history:
- Tarts have been a popular dessert since medieval times, when they were filled with fruit and spices.
Flavor profiles:
- The tart has a rich chocolate flavor with a hint of strawberry sweetness.
Serving suggestions:
- Serve the tart as a dessert after a dinner party or special occasion.
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Taste: Sweet, Rich, Chocolatey, Fruity, Tangy