Strawberry Chocolate Tart
Strawberry Chocolate Tart
Make a Festive Strawberry Chocolate Tart Perfect for Christmas!
We’ve made a delightful Strawberry Chocolate Tart that perfectly balances the tanginess of fresh strawberries with the rich sweetness of chocolate. This homemade dessert is an absolute showstopper, ideal for Christmas celebrations! Experience the wonderful harmony of a smooth chocolate mousse, a decadent ganache, and vibrant, tart strawberries. Let’s create this delightful treat together!
Tart Shell Ingredients- 90g low-gluten flour (cake flour)
- 20g almond flour (omit and add 20g more flour if unavailable)
- 2 tbsp cocoa powder (optional, for a deeper chocolate flavor)
- 65g cold unsalted butter, diced
- 13g ice water
Chocolate Mousse Ingredients- 40g dark chocolate, finely chopped
- 15g heavy cream, warm
- 50g heavy cream, cold (for whipping)
- 1/2 sheet gelatin
Ganache Ingredients- 60g dark chocolate, finely chopped
- 25g heavy cream, warm
For Garnish (Optional)- Fresh strawberries
- Coconut flakes
- Colorful sprinkles
- Fresh mint leaves
- 40g dark chocolate, finely chopped
- 15g heavy cream, warm
- 50g heavy cream, cold (for whipping)
- 1/2 sheet gelatin
Ganache Ingredients- 60g dark chocolate, finely chopped
- 25g heavy cream, warm
For Garnish (Optional)- Fresh strawberries
- Coconut flakes
- Colorful sprinkles
- Fresh mint leaves
- Fresh strawberries
- Coconut flakes
- Colorful sprinkles
- Fresh mint leaves
Cooking Instructions
Step 1
Begin by preparing and accurately measuring all your ingredients for the tart shell, chocolate mousse, and ganache. If you don’t have almond flour, simply add an extra 20g of low-gluten flour to reach a total of 110g.
Step 2
In a large bowl, whisk together the low-gluten flour, almond flour, and cocoa powder (if using). This ensures the dry ingredients are evenly distributed.
Step 3
Add the cold, diced butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs or small peas. This technique is key to achieving a wonderfully crumbly tart crust!
Step 4
Gradually add the ice water to the mixture, stirring and bringing it together with your hands until it forms a cohesive dough. Be careful not to overwork the dough, as this can make the crust tough. Mix just until it comes together.
Step 5
Place the dough between two sheets of parchment paper and roll it out to an even thickness of about 0.5 cm (approximately 1/4 inch). This makes transferring the dough to the tart pan much easier.
Step 6
Carefully lift the rolled-out dough using the parchment paper and gently press it into your tart pan, ensuring it covers the bottom and sides evenly. I used a 2-tier (approx. 7-inch) tart pan. Trim any excess dough from the edges for a neat finish.
Step 7
Using a fork, prick the bottom of the tart shell all over. This step prevents the dough from puffing up during baking, ensuring a flat and even base.
Step 8
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the crust is golden brown and firm. Allow the tart shell to cool completely before removing it from the pan. Attempting to remove it while warm can cause it to break.
Step 9
To prepare the chocolate mousse, soak the gelatin sheet in a small bowl of cold water for about 5 minutes until softened.
Step 10
In a small microwave-safe bowl, combine the chopped dark chocolate (40g) and warm heavy cream (15g). Microwave in 10-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
Step 11
Squeeze out any excess water from the softened gelatin and add it to the warm chocolate mixture. Stir well until the gelatin is completely dissolved. This step ensures the mousse will set properly.
Step 12
In a separate, chilled bowl, whip the cold heavy cream (50g) until soft peaks form. Avoid over-whipping; you want a smooth, creamy consistency, not stiff peaks.
Step 13
Gently fold the chocolate mixture into the whipped cream using a spatula until just combined. This creates your luscious chocolate mousse!
Step 14
Pour and spread the chocolate mousse evenly over the cooled and demolded tart shell. Smooth the surface for a clean finish.
Step 15
Place the tart in the refrigerator for about 10 minutes to allow the mousse to firm up slightly. This will help create a clean layer when you add the ganache.
Step 16
Now, let’s make the ganache. In a microwave-safe bowl, combine the chopped dark chocolate (60g) and warm heavy cream (25g). Microwave in 10-second bursts, stirring between each, until the chocolate is smooth and fully melted.
Step 17
Remove the tart from the refrigerator and spread the freshly made ganache evenly over the set chocolate mousse layer. Ensure the surface is smooth and appealing.
Step 18
Arrange the fresh strawberries decoratively on top of the ganache. It’s best to do this while the ganache is still slightly soft, so the strawberries adhere well and don’t slide off. Feel free to arrange them creatively!
Step 19
For an extra touch, sprinkle some coconut flakes around the edges or in any gaps for added texture and visual appeal.
Step 20
Finally, decorate with colorful sprinkles and fresh mint leaves to complete your masterpiece! Let your creativity shine and make this a truly unique and delicious tart. Enjoy! ♡
