Strawberry Chocolate Tart Recipe

Name: Strawberry Chocolate Tart
Prep time: 115 min
Cook time: 30 min
Total time: 145 min
Yield: 8
Cuisine: Korean
Ingredients: 135g All-purpose flour; 20g Almond powder; 10g Cocoa powder; 1g Salt; 90g Cold unsalted butter; 40g Coldwater; Strawberry; 300g dark couverture chocolate; 200g Hot whipping cream; 50g Unsalted butter

by Cooking Tree 2020-05-12

written by Cooking Tree Published: 2020-05-12Last Updated on 2022-05-29

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I made a chocolate ganache tart with fresh strawberries and added freshness.
When you put it in your mouth, the combination of ganache and strawberry that melts smoothly tastes good and the color is pretty ~

I baked the tart slightly larger than the hardened ganache and put it in the tart to make it different, but I think it feels neat ~~

I tried to cool the remaining ganache on the border next to the tart and cool it with a pod, and finished by drawing a line on the top side ~

It seems to be a chocolate tart that has a less sweet taste because it contains fresh strawberries than a chocolate tart ~

Strawberry Chocolate Tart
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 115 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

135g All-purpose flour
20g Almond powder
10g Cocoa powder 
1g Salt
90g Cold unsalted butter
40g Coldwater

Strawberry
300g dark couverture chocolate
200g Hot whipping cream
50g Unsalted butter

Instructions

Mix gravity powder, almond powder, cocoa powder, and salt, add cold unsalted butter, cut and mix until butter becomes small in size with a scraper.
Wrapped in a wrap, rest for 1 hour in the refrigerator, spread wide, put on a 17cm tart mold, shape it, and make a hole in the floor with a fork.
Raise the parchment paper, raise the press stone, bake 15 minutes in the oven at 180 degrees (190 degrees and 20 minutes preheat), remove the press stone and the parchment paper, and bake and cool for another 15 minutes.
Pour the hot fresh cream into the dark cover chocolate and melt it, add unsalted butter, and mix all the rust to a point.
Pour a little ganache into a 15cm mousse covered with rap, put a whole strawberry, pour ganache, cover the strawberries, flatten them, and harden for 3 hours in the refrigerator. The remaining ganache cools in the refrigerator.
Sprinkle the melted chocolate on the tart and add the cured ganache.
Decorate the ganache, which has been hardened, by squeezing it into a border using a shape pod.

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