Strawberry Chocolate Tart

This recipe comes from Bon Appetit; I’m not very good at making pretty rows of strawberries but it  ends up looking pretty nice even so. Put the strawberries on right before serving (no more than 1 or 2 hours before) otherwise they release their juices and make the tart watery. This is one of the best flavor combinations ever!

For the crust:
1 cup flour
3 T sugar
1/4 t salt
1/3 cup walnuts
1 stick (4 oz.) unsalted butter, chilled and cut into cubes
2 egg yolks plus 1 T water
1/3 cup strawberry jam

In the food processor, combine all the dry ingredients; add butter and pulse until looks like coarse meal. Add the yolks and pulse until moist clumps form. Gather dough into a disk and chill for 30 minutes. You can either roll it out between two sheets of wax paper or press it into a 9″ tart pan with removable bottom. I rolled it out but then it fell apart when I tried to transfer it into the pan so I ended up having to press it in anyway. Freeze for 15 minutes (or refrigerate for 30 minutes to 1 hour) covered.
Bake at 375 for about 20 minutes until crust is nice and golden. Don’t overbake. Spread jam on the bottom of crust and return to oven for 4 minutes so that the jam sets. Cool completely.

3/4 cup heavy cream
6 oz. bittersweet or semi-sweet chocolate
2 pints strawberries, sliced

1/3 cup seedless raspberry or strawberry jam, melted in the microwave

Heat cream and chocolate over low heat until chocolate is melted; let sit at room temp. for about 30 minutes. Pour the chocolate filling into the crust and refrigerate until filling is set (can be done earlier in the day). Arrange strawberries over the top (no more than 1 or 2 hours before serving) as best you can and brush them gently with the melted jam. I like to use the raspberry jam because the color is more vibrant.

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