|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|
|300 g||dark chocolate — finely chopped, extra to decorate|
|50 g||salted butter|
|500 g||strawberries — fresh, hulled|
Preheat the oven to 180 °C (or 160 °C for
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
* 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