Tarts are all delicious, especially if you prepare a shortcrust pastry worthy of the name. For this recipe, I followed the guidelines of pastry chef Ernst Knam, but reduced the sugar and omitted the baking powder. As a filling, I prepared a creamy strawberry cream that goes perfectly with the cocoa pastry. Follow my instructions, and you’ll have a Delicious Cocoa Tart with Strawberry Cream.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 9.5-inch pan.
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 10 tbsps butter
- 1/2 cup sugar
- 1 egg (medium)
- 1 vanilla bean
- 1 pinch fine salt
- 9 oz strawberries
- 3/4 cup heavy cream
- 1/3 cup sugar
- 1/4 cup cornstarch
Tools
- Kitchen scale
- Food processor
- Pastry board
- Springform pan 9.5 in.
Steps
Wash the strawberries well under running water. Remove the stems, place them in a bowl with the cream, and puree them using an immersion blender.
Pour the sugar and cornstarch into a bowl. Mix and gradually add the cream and strawberries. Once everything is smooth and lump-free, place over low heat and stir continuously until it reaches a gentle boil. Cook for 4-5 minutes, turn off the heat, and let it cool covered with plastic wrap in contact.
Preheat the oven to static mode at 356°F. Pour the flour into the food processor along with the cold butter and blend. This process is called sablage. Add the cocoa, sugar, egg, vanilla bean pulp, and a pinch of salt. Blend again until the dough is combined. Pour onto the pastry board and form a ball. Wrap with plastic wrap and refrigerate for about 30 minutes, after which it can be rolled out to prepare the tart.
Take the dough and roll it out with a rolling pin to form a circle. Reserve a portion for the lattice. Line the pan with parchment paper and place the disk, leaving a 3/4-inch high edge. Prick the bottom with a fork and bake. Cook for 10 minutes and remove the tart to fill it.
Pour the strawberry cream into the shell, level it, and with the remaining pastry, form the lattice. Return to the oven to continue baking. After 30 minutes, the Cocoa Tart with Strawberry Cream will be ready. Let it cool and store in the fridge.
Storage
The Cocoa Tart with Strawberry Cream should be stored in the fridge, covered with plastic wrap.
