COCOA CRUST TART with Strawberry JAM
Get ready to delight your palate with an exquisite tart that combines the intense indulgence of cocoa with the fruity sweetness of strawberry jam.
This recipe is perfect for those who love homemade desserts with an enveloping flavor and inviting appearance. The easy-to-prepare cocoa shortcrust pastry base welcomes a generous layer of artisanal strawberry jam, creating a simply irresistible contrast of flavors and textures.
The COCOA CRUST, often called Chocolate Shortcrust, is a variant of the classic shortcrust pastry recipe, made with bitter cocoa in addition to the usual ingredients like butter, flour, sugar, and eggs.
If you’re looking for an easy and quick dessert to make, ideal for breakfast, a snack, or a delicious after-meal treat, this tart with cocoa shortcrust and strawberry jam is the perfect answer.
Follow the recipe step by step and bring to the table a handcrafted cake with an intoxicating aroma and an unforgettable taste. You’ll get a crust that is neither too soft nor too crumbly, with a chocolate flavor that melts in your mouth, and the combination of chocolate and strawberries is a timeless classic that will win everyone over.
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 483.51 (Kcal)
- Carbohydrates 71.80 (g) of which sugars 38.75 (g)
- Proteins 5.61 (g)
- Fat 21.46 (g) of which saturated 13.40 (g)of which unsaturated 7.85 (g)
- Fibers 2.43 (g)
- Sodium 72.32 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WHAT YOU NEED TO MAKE THE COCOA SHORTCRUST TART
- 2 cups all-purpose flour
- 3/4 cup butter
- 1 1/4 cups powdered sugar
- 2 large egg yolks
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
- 1 cup strawberry jam (or other fruit jam)
Tools
- Stand Mixer
- Bowl
- Rolling Pin
CHOCOLATE SHORTCRUST PASTRY RECIPE
You can prepare the cocoa shortcrust either with the stand mixer (paddle attachment) or with the food processor (with blades) or by hand. If you decide to proceed by hand, start mixing in a bowl and then transfer the mixture to a work surface and knead by hand.
Put the cold butter cut into pieces together with the all-purpose flour in the stand mixer (paddle attachment) and run it for a few seconds. You will get a “crumbly” consistency.
Add the powdered sugar, egg yolks, cocoa powder, and a pinch of salt, blend for a few more seconds until combined. The mixture will detach by itself from the sides of the bowl. Transfer the dough to a work surface and knead briefly to make it smooth and homogeneous. Your cocoa crust is ready.
There is no need to let this cocoa crust rest. You can use it right away to make the tart. Roll out 2/3 of the dough with the help of a rolling pin on a floured surface to a thickness of 1/4 inch. In a 9 1/2 inch diameter tart pan, buttered and floured, place the dough trimming any excess shortcrust with a knife.
Fill the shortcrust shell with strawberry jam, leaving 1/2 inch of edge free. With the remaining dough, make strips to form the classic lattice. Place the first 3 strips on the tart and then the other 3 in a crisscross pattern. Place the tart in the fridge for 15 minutes before baking: this trick will help the shortcrust to hold its shape better and not crack.
Preheat the oven to 347°F in static mode. Bake the tart with strawberry jam in a preheated oven at 347°F, static mode, in the center for about 30/35 minutes. Cooking times are indicative and vary from oven to oven, as well as the size of the mold and consequent thickness of the shortcrust. Remove from the oven and let cool before removing from the mold. Place it on a serving plate and enjoy this delicious chocolate tart!
STORAGE
Once baked, the tart can be stored under a glass dome or in a cake container at room temperature for 4-5 days in a cool, dry place
SHORTCRUST VARIANTS
COCOA SHORTCRUST BIMBY method: for the recipe click HERE.
HAZELNUT SHORTCRUST: for the recipe click HERE.
TIPS AND SUBSTITUTIONS
FLOUR: The most suitable flour for making shortcrust pastry is weak flour, commercially called “00” flour.
SUGAR: For this cocoa shortcrust recipe, I used powdered sugar. You can replace it with granulated sugar, but it absorbs more liquids and tends to keep the shortcrust crisper.
BUTTER: When making any recipe based on shortcrust pastry, buy high-quality butter and make sure it is fresh. This greatly affects the success of the shortcrust.
COCOA POWDER: For this recipe, use unsweetened cocoa powder, as already sweetened would make the shortcrust too sweet and affect the consistency.
SALT: Many dessert recipes call for a pinch of salt. This ingredient, even in minimal quantity, can enhance the flavor. Do not omit it!
STRAWBERRY JAM: for this chocolate tart, I used strawberry jam, but feel free to use any flavor jam you prefer.
HOW TO KNEAD SHORTCRUST PASTRY:
Any shortcrust pastry should be kneaded as little as possible, just enough to avoid overheating it. If you make it with a stand mixer, use the paddle attachment covered with silicone, while if kneading by hand, I recommend using a cold bowl or basin, perhaps leaving it in the fridge for 15/20 minutes before using it.
FAQ (Questions and Answers)
Which flour is used to make shortcrust pastry
The most suitable flour for making shortcrust pastry is weak flour, commercially called “00” flour.
How much shortcrust is needed to make a tart
To make a tart with a diameter of 26/28 cm, you will need a full batch of this recipe (about 600 g of shortcrust). If you make a smaller tart with a diameter of 22/24, ¾ of the batch will suffice (about 450 g).
At what temperature does shortcrust cook
In general, shortcrust cooks in a static oven between 320°F and 347°F. Higher temperatures risk burning the surface and leaving the inside raw.
