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Chocolate Strawberry Tart, 9”

For many, the combination of fresh strawberries and chocolate is the ultimate taste treat! When strawberries are abundant, this chocolate tart is a luscious finish to a summer meal or even a brunch dish. The French pastry cream is thick and smooth like chocolate pudding, and the shell is rich with the flavor of cocoa. You can serve it with whipped cream or ice cream, but it really needs nothing to enhance its sweetness.
Chocolate Strawberry Tart

Crust:

¾ cups flour

¼ cup cocoa

2 tbls sugar

6 tbls butter (3 oz or 84 gm)

1 egg or 2 yolks

Chocolate Pastry Cream:

1 ¼ cups milk (2%)

2 oz semi-sweet chocolate, melted

3 egg yolks (large)

¼ cup granulated sugar

1 tbls all-purpose flour

2 tsp cocoa

3 tbls cornstarch

1 tbls vanilla

 

Garnish:

~1 lb fresh strawberries, sliced

Stir together flour, cocoa, and sugar; cut chilled butter into small cubes and cut in with a pastry blender.  Stir in beaten egg and form into a ball; chill in plastic film for half an hour.

Roll out to 11-12” circle and roll over rolling pin.  Transfer gently and ease into 9” tart pan; trim top edges with rolling pin.  Bake 10 minutes at 350° F and cool on a wire rack.

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Whisk egg yolks, then add sugar, flour, cocoa, and cornstarch, beating well after each addition.  Heat milk at medium in a small saucepan until steaming. Melt chocolate on medium in microwave for 1-2 minutes.  Stir into hot milk, then pour half in a steady stream into yolk mixture while whisking continuously.  Add back into saucepan and cook 2 minutes more over medium-low heat stirring until very thick.  Remove from heat and stir in vanilla, adding more if necessary.  Spoon into bowl and cover with plastic film; chill in refrigerator for 45 minutes.

Slice strawberries thinly and choose the most uniform sizes for two concentric circles.

Strawberry Chocolate Tart

Spread pastry cream evenly in tart shell.  Remove side and bottom of tart pan and place tart carefully on serving plate or lazy Susan.  Arrange strawberry slices with tops facing outward.  Chill until well set, then cover until ready to serve.

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