Strawberry Chocolate Truffle Tart. An easy to make but elegant classic chocolate tart with a chocolate pastry crust and topped with fresh strawberries.
Originally published Nov 2008.This Strawberry Chocolate Truffle Tart is an idea that I had based upon my Tarte au Chocolat recipe.
When I make Chocolate Dipped Strawberries I usually use chocolate ganache instead of plain melted chocolate. That’s because it melts in your mouth faster making the flavours combine better.
So, a chocolate truffle tarte with strawberries on top seemed like a natural. It certainly was well appreciated by the in-laws who came for Sunday supper this weekend.
The leftovers were divided between three friends who were lucky enough to find a surprise on their doorsteps yesterday.
A word about the chocolate for this recipe before you begin. Good quality chocolate is essential for this recipe.
I use chocolate that has an absolute minimum of 50 % cocoa. I think darker is better but tastes vary.
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An easy to make classic chocolate tart with a chocolate pastry crust and topped with fresh strawberries.
For the pastry
- ½ cup butter cut in small pieces
- 1 cup + 1 tbsp flour
- ¼ tsp salt
- 1/3 cup sugar
- ¼ cup cocoa
- 1 large egg slightly beaten
- 1 tsp vanilla extract
For the chocolate filling
- 7 ounces by weight dark chocolate, chopped into small pieces
- 7 ounces whipping cream
- 3 ounces milk
- 1 tsp vanilla
- 1 large beaten egg
You will also need
- 2 pints fresh strawberries
For the pastry
- Sift together flour, sugar, cocoa and salt.
- Cut in butter with a pastry blender or two knives, leaving small peas sized pieces of butter throughout the mixture.
- Add egg and vanilla and mix together only enough to make a dough form.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for a half hour before rolling out.
- You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
- Roll the dough into a 12 inch round and place in the bottom of a 9 inch tarte pan or pie plate.
- You will need to blind bake this crust for 10 minutes at 350 degrees F before adding the filling. Blind baking is essential so that the bottom crust will not get soggy. Let the dough hang a half inch past the rim of the pan to allow for shrinkage as the pastry shell bakes. Any excess can be trimmed off when the shell is still hot out of the oven.
- To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
For the chocolate filling
- Bring the cream and milk just to boiling and pour the hot liquid over the chopped chocolate. Let stand for 5 minutes and whisk together until smooth.
- Cool for about 10 minutes before whisking in the beaten egg and vanilla.
- Pour into the blind baked shell and bake at 350 degrees for about 20 minutes. The centre can still be a little wobbly at this point. The surface should still be shiny.
- Cool thoroughly before topping with fresh strawberries.
- Garnish with a drizzle of melted chocolate if desired.