Dark chocolate and strawberry truffle tart

Food24
8-10 servings By Food24
Tap for method
Tap for method

Ingredients (10)

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

Method:

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.

 



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.