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Dark chocolate and strawberry truffle tart


Dark chocolate and strawberry truffle tart

Ingredients 12
Servings 8-10
Time 30 mins + 1 hour refrigeration time

Ingredients

  • For the chocolate pastry:
  • 25
    g
    cocoa powder
  • 200
    g
    cake flour - plus extra for dusting
  • 125
    g
    salted butter - chilled and cubed
  • 65
    g
    icing sugar
  • 3
    large egg yolks - at room temperature
  • 30
    ml
    ice cold water
  • For the chocolate truffle filling:
  • 300
    g
    dark chocolate - finely chopped, plus extra to decorate
  • 300
    ml
    cream
  • 50
    g
    salted butter - at room temperature
  • 500
    g
    fresh, ripe strawberries - hulled
 

Method

30 mins + 2 hours refrigeration time
 

Preheat the oven to 180 °C (or 160 °C for fan-forced).

 

Grease a 25-cm round springform tart tin and place it on a standard baking tray.

 

To make the pastry, place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs.

 

Gradually add the egg yolks and just enough ice water to form a dough.

 

Flatten into a disc, wrap in plastic and refrigerate for 1 hour. 

 

Roll the pastry out to 5 mm thick and line the prepared tart tin, allowing the pastry to roughly hang over the sides (we’ll trim it later), and prick the base with a fork.

 

Refrigerate again for 30 mins, then blind bake* in the preheated oven for 15 mins.

 

Remove the paper and weights, and bake for another 10 to 15 mins until crisp.

 

Trim the pastry edges with a sharp knife and allow to cool.

 

To make the filling, place the dark chocolate in a medium bowl.

 

Place the cream and butter in a saucepan and heat until just below boiling point.

 

Pour over the chopped chocolate and allow to stand for a few minutes to melt.

 

Stir until smooth.

 

Pour the dark chocolate into the pastry case and place in the fridge to set.

 

Arrange the strawberries on top of the tart and serve.

 

* Blind baking refers to the process of placing the baking paper inside the lined tart tin, then filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up.

 

TIP: If your chocolate truffle filling splits (looks oily or grainy), simply add a few drops of boiling hot water and whisk vigorously until it becomes smooth and shiny again.

 

Recipe from ‘Chocolate’ by Katelyn Williams published by Human & Rousseau. Photography by Hein van Tonder.

 

 

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