The mounted strawberry and chocolate tart is made with a mounted shortcrust pastry, softer and higher than that of a classic crumbly tart. This kind of dough literally melts in the mouth. It’s very “sticky” and should not be worked with a rolling pin nor does it require resting in the fridge. To shape this style of tart it is essential to use a piping bag, especially to create the characteristic strips on the surface. With these quantities you’ll get a large tart of about 12–13 inches, or two medium-sized tarts. If, instead, you want to make just one but a bit smaller than mine, simply halve the amount of each ingredient. A small tip: if you have leftover mounted shortcrust, make very soft and delicious cookies by adding a few chocolate chips to the dough. Shape the balls with the help of two spoons, place them on a baking tray lined with parchment paper and bake your cookies at 356°F (180°C) for about 12–15 minutes. You’ll see how tasty they are! Now, let’s see together how to make our delicious mounted strawberry and chocolate tart:
Other recipes with mounted shortcrust pastry:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- 4 cups all-purpose flour
- 4 eggs
- 8.5 oz butter (about 1 cup)
- 1.5 cups powdered sugar (confectioners')
- 1 packet baking powder
- grated lemon zest
- a pinch of salt
- as needed strawberry jam
- 1.8 oz dark chocolate chips (about 1/3 cup)
Steps
In a bowl, beat the softened butter together with the sifted powdered sugar until you obtain a creamy consistency.
Add a pinch of salt, the eggs (one at a time), the grated lemon zest and mix well.
Finally incorporate the sifted flour together with the baking powder, working the dough quickly until you have a homogeneous mixture.
Grease and flour a tart pan about 12 inches in diameter and, using a piping bag, line the bottom and the sides with part of the dough.
Level the mounted shortcrust well, add some of the dark chocolate chips and spread the strawberry jam on top.
With the remaining dough form the classic strips on the tart, again using a piping bag, and also finish the edges.
Complete with the remaining chocolate chips, placing some on the shortcrust as well.
Transfer the tart to a preheated oven at 347°F (175°C) and bake for 30 minutes or until evenly golden.
Once removed from the oven and well chilled, the mounted shortcrust tart with strawberries and chocolate is ready to be enjoyed.
Enjoy and… see you next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
