Preparation

• Prepare the soft chocolate tart with milk cream and strawberry gelee by first making the base.

  Melt the dark chocolate with the milk in a double boiler.

  In a bowl, beat the eggs with the sugar and vanillin using electric whisks.

  Once you have a well-foamed mixture, add the oil and sifted flour with cocoa powder and baking powder, and mix.

  Then add the melted chocolate and the pinch of salt and incorporate using the electric whisks.

  Pour into a well-oiled and floured clever mold and bake at 340 degrees Fahrenheit in a preheated static oven, on the middle-low part, for about 20 minutes.

  Before removing from the oven, do the toothpick test; the inside and surface should be dry, and when it is, do not prolong baking.

  Let the tart cool in the mold, then turn it out directly onto the serving plate.

• Now proceed to make the strawberry gelee. Wash and clean the strawberries by removing the stalk, cut them into pieces and blend them with the sugar, adding a few drops of lemon.

  In a small saucepan, pour the cornstarch and add a little of the blended strawberries, incorporate as much starch as possible before adding more puree.

  When we have a homogeneous mixture, put the saucepan on the smallest burner, at moderate flame, and stir continuously until it reaches boiling.

  Turn off and let cool.

  The strawberry gelee is ready.

• In a bowl, beat the cold plant-based cream from the fridge with the condensed milk using electric whisks.

  When it is whipped to stiff peaks, take a few spoonfuls of cream and separately work it with a tablespoon of honey.

  When the honey is well dissolved, add this mixture to the bowl containing the whipped cream with condensed milk and incorporate.

  The milk cream is also ready.

• All that remains is to assemble the tart.

  Over a saucepan containing boiling water and with the flame off, place a small bowl containing the hazelnut cream and let it soften, stirring occasionally.

  Place a little milk cream in a piping bag with a large flower nozzle.

  This will be needed for a few flower-shaped decorations scattered here and there on the tart, so about a third will suffice.

  Work with a spatula the remaining milk cream with the now cooled strawberry gelee.

  Place this strawberry cream in a piping bag with a large Saint Honoré nozzle.

  With a spoon or brush, moderately moisten the surface of the dessert (already turned out on the serving plate).

  It is not a dry dessert, this step is to make it more melt-in-the-mouth.

  I recommend a neutral-flavored syrup, even water and sugar or milk works fine.

  Then pour the softened hazelnut cream over the dessert and level it.

  Decorate with the strawberry cream by creating bars.

  Add flower-shaped decorations with simple milk cream and finish decorating with strawberry wedges.

  I recommend adding the fresh strawberries on top only shortly before the tart is served to ensure their best appearance.

  The chocolate tart with milk cream and strawberry gelee is ready.

  Serve chilled from the fridge.