Chocolate strawberry tart recipe

This Dark Chocolate Strawberry Tart looks and tastes divine, but it’s so easy to make! The perfect way to use up all those fresh Strawberries this month. This Dark Chocolate Strawberry Tart is rich, but it’s not overwhelming. Because I used high quality dark chocolate, it’s not overly sweet. The strawberries, in contrast, pair so well with the rich dark chocolate. Their sweet, juicy tartness is the perfect complimentary flavor. The filling itself is a deliciously creamy, smooth dark chocolate ganache that will quite literally melt in your mouth. It’s divine. The secret to a perfect ganache tart filling is the chocolate. Use high quality chocolate and you’ll end up with a tart worthy of all the highest compliments. This Dark Chocolate Strawberry Tart, I put the strawberries on top before the chocolate was set. They sank down just a little bit and it looked and tasted delicious! #ClaudettesKitchen Subscribe on YouTube: /channel/UCToRJlZEleBpAES3e7GwA4g Follow me on Facebook: https://www.facebook.com/Claudettes-Kitchen-109357004207229 Follow me on Instagram: https://www.instagram.com/claudettes_kytchen/ If you like my work, please stay connected by subscribing to my channel and turn on the notification bell! Every week 2 more videos will be added! Ingredients: - 1 cup All Purpose Flour - ¼ cup Cocoa Powder - ½ cup Powdered Sugar - ¼ teaspoon salt - 1 teaspoon Baking Powder - 20 gr. Cold Butter - 1 egg - Half teaspoon vanilla - Put the Dough in the refrigerator for 30 minutes - Mold size: 34 x 23 cm - Preheat Oven to 180 ̊ C Bake for 8 minutes Chocolate Strawberries Sauce: - 2 Teaspoons Caster Sugar - 300 gr. Slices Strawberries - Cook on Low heat for 4 minutes - Separate the Sauce from the Strawberries - 100 gr. Dark Chocolate cut it to slice - Add the chocolate to hot Strawberries Sauce - Put it in the fridge for 4 hours A shortbread cookie crust serves as the base of this luscious Strawberry-Chocolate Truffle Tart where the bright red gems crown the top of a chocolaty layer. A rich and sumptuous chocolate strawberry tart that is easy to make and completely no-bake, The perfect rich summer night treat to share with your significant other! There is nothing like chocolate and strawberries together. This is a kind of strawberry tart that is just extra in all the good ways. Underneath the layer of meticulously laid out berries and chocolate ganache, there is a layer of strawberry pastry cream. This Strawberry Chocolate Tart features strawberry flavored pastry cream, a unique and pretty twist on the classic filling. A layer of chocolate ganache makes it taste like chocolate covered strawberries, which as we all know, are the best, you can make too no-bake tart is made from a simple Oreo crust and rich chocolate ganache filling. For the crust, I’m using a simple mixture of Oreo crumbs and butter, which you can never go wrong with. For the filling, use truffle recipe as a base. It’s dense and creamy and tastes like a dream. Use both milk and dark chocolate to create a more complex, less bitter flavor, but using just dark is fine as well. This is an already impressive-looking tart, but you can upgrade it by adding garnishes on top like fresh strawberries or raspberries, chocolate shavings, or cocoa powder, or by adding fresh banana slices or chopped toasted nuts in the bottom. Why does my chocolate tart crack? This is because the chocolate you have used contains a higher percentage of cocoa solids than is used in the tutorials. Higher cocoa solids makes chocolate set harder and can sometimes result in cracking. Why do cakes crack when cooling? A too-hot oven is probably the culprit. But overbeating the batter can also cause a cheesecake to crack. If you add too much air to the batter, it will rise nice and tall in the pan, then deflate—and crack—as it cools. What can I use if I don't have a tart pan? If you don't mind the sides being slanted instead of straight, you can use a regular pie pan. You can use a round cake pan, press the pastry only part way up the sides, or to the proper depth for your tart. Why is my tart crust so hard? Crust tough: Sometimes there is not enough fat in the recipe which allows too much gluten to develop. Overworking the dough also makes it tough. When a crust is served cold it will often be tough because the fat is chilled, making the crust hard. Pastry is crumbly and hard to roll: Measure your ingredients carefully. How do you know when a tart is done? You need not open the oven in the first 20 minutes as this is when the real baking is happening. Remember, the browner your tart the crispier it is. So bake the tart until it turns a nice brown in color. How do you get a tart out of a non removable bottom pan? -Use an Inverted Stand -If you can't find a proper stand, then invert the chosen object. -Place the tart on your makeshift stage. -Use both hands to wiggle off the tart ring or edge of the removable-bottom pan. -You can transfer the tart as is.

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