Chocolate and strawberry tart, an almond shortcrust pastry shell filled with orange jam and delicious dark chocolate ganache, decorated with tasty strawberries and blueberries… Absolutely delicious, a must-try 😋.
- Difficulty: Medium
- Cost: Medium
- Portions: 8 inches
- Cooking methods: Oven
- Cuisine: Italian
CHOCOLATE AND STRAWBERRY TART
- 1/2 cup butter
- 7 tbsp sugar
- 1/4 tsp salt
- 1 egg
- 1/4 cup almond flour
- 1 2/3 cups all-purpose flour
- 1 packet vanillin
- 2/3 cup heavy cream
- 5 oz 65% dark chocolate
- 2 tbsp glucose
- 1 tbsp butter
- 1 cup orange marmalade
- as needed strawberries
- as needed blueberries
CHOCOLATE AND STRAWBERRY TART
For this delicious tart, first prepare the shortcrust pastry, which needs to rest in the refrigerator before use. In a stand mixer with a paddle attachment, combine cold butter from the fridge with sugar, then add salt, egg, vanillin, and almond flour until you have a homogeneous mixture. Add one-third of the flour and, once incorporated, add the rest until you achieve the consistency of shortcrust pastry. Roll out the pastry on a sheet of parchment paper to a thickness of 1/8 inch and let it rest in the refrigerator for a couple of hours wrapped in plastic wrap.
Meanwhile, prepare the dark chocolate ganache. Chop the chocolate into small pieces and place it in a bowl. Heat the cream with glucose and butter in a saucepan until it reaches the first boil, then pour it over the chocolate in three parts, mixing very well with a spatula each time until you get a shiny cream. Let it cool, stirring occasionally to prevent a crust from forming.
After the resting time, take the cold pastry and cover a perforated ring mold with a diameter of 8 inches, bake in a convection oven at 340°F for about 15/20 minutes. Let the pastry cool before using it.
Then place the shortcrust shell on a tray, fill it with orange marmalade, and cover everything with chocolate ganache. Refrigerate to cool.
When ready to serve, decorate as you like with strawberries and blueberries.
