Chocolate Strawberry Tart

chocolate strawberry tartWe were visiting some friends over the weekend and I was charged with bringing dessert (what a surprise!); despite the fact that I was already taking the remnants of two cakes with us (carrot and cookie dough brownie), I couldn’t resist making something else to take…(I’m good at overkill…).  I figured that two cakes was probably enough cake (just…!) so for my third dessert I went with a tart. Strawberries were on offer at my local supermarket so I picked some up as I hadn’t had any since last summer and I love strawberry tart; I was initially just going to make the classic strawberry and vanilla pastry cream combination but at the last minute decided to throw some chocolate in there as well because everything is better with chocolate; so I ended up with this strawberry tart with chocolate pastry cream.

strawberry and chocolate tartThe base is a simple, crisp sweet shortcrust pastry, which you need to blind bake; I brushed the pastry with melted chocolate after it had baked and cooled, and left it to set before filling the tart. This step is optional but it helps to create a barrier between the pastry and the filling to stop the pastry from going soggy, so is a good idea if you are assembling the tart a while before serving. It is best served not too long after assembly, although I filled mine a good few hours and a 2 hour car journey before serving it, and the pastry was still crisp (the glaze melted a bit in the car though…it’s best kept refrigerated…).

strawberry chocolate tartThe filling is pastry cream, with cocoa powder and chocolate added to make it chocolatey, it is made in the same way as standard pastry cream except that cocoa powder is whisked into the egg yolks along with the flour, and then chopped chocolate is whisked in once the custard is cooked; it is smooth, creamy and chocolatey, but not as rich as ganche (so you can eat more of it!). The strawberry decoration is very easy to do – I just sliced them and then arranged the slices in circles on top of the pastry cream, but it looks very impressive! The strawberries are glazed with apricot jam that has been warmed and sieved, again this step is optional, but it makes the strawberries look beautifully shiny and stops them from drying out. The pastry case can be made and baked (and glazed with chocolate) and the pastry cream made up to two days ahead of serving, so this tart is great if you want something that can be prepared in advance as it only takes about ten minutes to assemble. It is delicious (because really, you can’t go wrong with chocolate, strawberries and crisp pastry) but it is not so sweet and rich that you can’t manage a second slice…

chocolate and strawberry tart

Chocolate Strawberry Tart
 
Crisp shortcrust pastry filled with chocolate creme patisserie and juicy strawberries. Serves 8.
Author:
Ingredients
Pastry
  • 175g (1 + ½ cups) plain flour
  • 35g (1/3 cup) icing (powdered) sugar
  • pinch salt
  • 100g (1/3 cup + scant 2 tbsp) cold butter, cubed
  • 1 egg yolk
  • 2-3 tbsp ice cold water
Chocolate Creme Patisserie
  • 415ml (1 + ½ + ¼ cups) full fat milk
  • 1 tsp vanilla extract or paste
  • 5 egg yolks
  • 100g (1/2 cup) caster (superfine) sugar
  • 35g (1/4 cup + 1tbsp) plain flour
  • 35g (1/4 cup + 1tbsp) cocoa powder
  • 50g (2 oz) dark chocolate, chopped
To Finish
  • 50g (2 oz) dark chocolate
  • 400g (14 oz) strawberries, hulled and sliced
  • 2 heaped tbsp apricot jam
Instructions
To make the tart case
  1. Place the flour, icing sugar and salt either in a bowl or a food processor and mix. Add the butter and rub in with your fingers or pulse in the food processor until it resembles sand. Mix in the egg yolk then gradually add the cold water until it forms a soft but not wet dough. Wrap in clingfilm and place in the fridge for at least half an hour.
  2. Roll out the chilled pastry on a lightly floured surface until it is large enough to line a 23cm/9in tart tin and no thicker than 5mm. Place the pastry in the tin and gently press it into the corners, do not trim off any overhanging pastry (it helps to stop the pastry shrinking when it is baked).
  3. Place the pastry case in the freezer for at least 15 minutes. Meanwhile, heat the oven to 180C/350F/gas mark 4. Line the pastry case with tin foil or greaseproof paper and fill with baking beans. You only need a single layer of beans across the centre but try to shore up the edges of the pastry case with beans.
  4. Bake for about 25 minutes then remove the beans and foil/paper and turn the oven down to 170C/325F/gas mark 3 and bake for another 15 minutes until the pastry is golden all over.
  5. Use a very sharp serrated knife to trim off any overhanging pastry while it is still warm and in the tin. Allow to cool then remove the pastry case from the tin.
To make the creme patisserie
  1. Place the milk and vanilla extract in a saucepan and heat until just boiling. Meanwhile, whisk together the egg yolks and sugar until pale and thickened, then whisk in the flour and cocoa powder until smooth.
  2. Gradually whisk the hot milk into the yolk mixture then return it to the saucepan over a medium/high heat and bring to the boil, whisking constantly. Turn the heat down to low and continue to cook for a couple of minutes, whisking constantly, until very thick.
  3. Whisk in the chocolate until melted and smooth, then pour the mixture into a bowl and cover with clingfilm directly on the surface to prevent a skin from forming, refrigerate until cold. (If the mixture is lumpy at all then you will need to scrape it through a sieve before refrigerating).
To assemble
  1. Place the tart case on a serving plate. Melt the 50g of chocolate and brush it all over the inside of the pastry case with a pastry brush, set aside until the chocolate has set (this helps to create a barrier between the pastry and the filling to stop the pastry from going soggy).
  2. Once the chocolate has solidified, beat the chilled pastry cream until it is smooth and spreadable, then spread it evenly over the inside of the pastry case. Arrange the strawberry slices in concentric circles on top of the creme patisserie.
  3. Gently heat the apricot jam (either in a small saucepan or in bursts in the microwave) until runny. Pass it through a sieve to remove any pieces of fruit, then brush the strawberry slices with the jam using a pastry brush.
  4. Keep the tart refrigerated, it is best served shortly after filling.
Notes
1. You will need a 23cm/9in loose bottomed tart tin and some baking beans (or dried rice/beans)

strawberry tart with chocolate pastry creamI am sharing this with Totally Talented Tuesdays, Create Link Inspire, Foodie Fridiy, Fiesta Friday and Foodie Friends Friday

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Chocolate Strawberry Tart
 
Crisp shortcrust pastry filled with chocolate creme patisserie and juicy strawberries. Serves 8.
Author:
Ingredients
Pastry
  • 175g (1 + ½ cups) plain flour
  • 35g (1/3 cup) icing (powdered) sugar
  • pinch salt
  • 100g (1/3 cup + scant 2 tbsp) cold butter, cubed
  • 1 egg yolk
  • 2-3 tbsp ice cold water
Chocolate Creme Patisserie
  • 415ml (1 + ½ + ¼ cups) full fat milk
  • 1 tsp vanilla extract or paste
  • 5 egg yolks
  • 100g (1/2 cup) caster (superfine) sugar
  • 35g (1/4 cup + 1tbsp) plain flour
  • 35g (1/4 cup + 1tbsp) cocoa powder
  • 50g (2 oz) dark chocolate, chopped
To Finish
  • 50g (2 oz) dark chocolate
  • 400g (14 oz) strawberries, hulled and sliced
  • 2 heaped tbsp apricot jam
Instructions
To make the tart case
  1. Place the flour, icing sugar and salt either in a bowl or a food processor and mix. Add the butter and rub in with your fingers or pulse in the food processor until it resembles sand. Mix in the egg yolk then gradually add the cold water until it forms a soft but not wet dough. Wrap in clingfilm and place in the fridge for at least half an hour.
  2. Roll out the chilled pastry on a lightly floured surface until it is large enough to line a 23cm/9in tart tin and no thicker than 5mm. Place the pastry in the tin and gently press it into the corners, do not trim off any overhanging pastry (it helps to stop the pastry shrinking when it is baked).
  3. Place the pastry case in the freezer for at least 15 minutes. Meanwhile, heat the oven to 180C/350F/gas mark 4. Line the pastry case with tin foil or greaseproof paper and fill with baking beans. You only need a single layer of beans across the centre but try to shore up the edges of the pastry case with beans.
  4. Bake for about 25 minutes then remove the beans and foil/paper and turn the oven down to 170C/325F/gas mark 3 and bake for another 15 minutes until the pastry is golden all over.
  5. Use a very sharp serrated knife to trim off any overhanging pastry while it is still warm and in the tin. Allow to cool then remove the pastry case from the tin.
To make the creme patisserie
  1. Place the milk and vanilla extract in a saucepan and heat until just boiling. Meanwhile, whisk together the egg yolks and sugar until pale and thickened, then whisk in the flour and cocoa powder until smooth.
  2. Gradually whisk the hot milk into the yolk mixture then return it to the saucepan over a medium/high heat and bring to the boil, whisking constantly. Turn the heat down to low and continue to cook for a couple of minutes, whisking constantly, until very thick.
  3. Whisk in the chocolate until melted and smooth, then pour the mixture into a bowl and cover with clingfilm directly on the surface to prevent a skin from forming, refrigerate until cold. (If the mixture is lumpy at all then you will need to scrape it through a sieve before refrigerating).
To assemble
  1. Place the tart case on a serving plate. Melt the 50g of chocolate and brush it all over the inside of the pastry case with a pastry brush, set aside until the chocolate has set (this helps to create a barrier between the pastry and the filling to stop the pastry from going soggy).
  2. Once the chocolate has solidified, beat the chilled pastry cream until it is smooth and spreadable, then spread it evenly over the inside of the pastry case. Arrange the strawberry slices in concentric circles on top of the creme patisserie.
  3. Gently heat the apricot jam (either in a small saucepan or in bursts in the microwave) until runny. Pass it through a sieve to remove any pieces of fruit, then brush the strawberry slices with the jam using a pastry brush.
  4. Keep the tart refrigerated, it is best served shortly after filling.
Notes
1. You will need a 23cm/9in loose bottomed tart tin and some baking beans (or dried rice/beans)

57 Comments on Chocolate Strawberry Tart

    • hannahhossack
      April 13, 2015 at 8:10 am (2 years ago)

      Thank you! It tasted almost as good as it looked 🙂

      Reply
  1. kerrycooks
    April 10, 2015 at 12:02 pm (2 years ago)

    I’m the same – any opportunity to make something new! This looks incredibly good!

    Reply
    • hannahhossack
      April 13, 2015 at 8:11 am (2 years ago)

      Yep! Never mind the fact that I already had a cake overload…I’ll always take the opportunity to make more…

      Reply
  2. Julie is Hostess At Heart
    April 10, 2015 at 1:27 pm (2 years ago)

    I’m known for over kill too! This tart is just gorgeous. I love the idea of brushing the crust with chocolate to seal it. Chocolate is a necessary kitchen tool in my kitchen!

    Reply
    • hannahhossack
      April 13, 2015 at 8:12 am (2 years ago)

      Chocolate is classed as an essential 😛 I always have a stash!

      Reply
  3. Sonal Kalra
    April 10, 2015 at 3:33 pm (2 years ago)

    Gorgeous looking tart!

    Reply
    • hannahhossack
      April 13, 2015 at 8:12 am (2 years ago)

      Thank you 🙂

      Reply
  4. Ginger
    April 10, 2015 at 5:09 pm (2 years ago)

    What a beautiful tart – stunning pictures!

    Reply
    • hannahhossack
      April 13, 2015 at 8:12 am (2 years ago)

      Thanks Ginger 🙂

      Reply
  5. chefjulianna
    April 10, 2015 at 5:34 pm (2 years ago)

    What an amazing ode to spring you have created! The colours are just so welcoming that I want to drive through the screen for a big slice! This is simply gorgeous! Happy Fiesta Friday to you! 😀

    Reply
    • hannahhossack
      April 13, 2015 at 8:14 am (2 years ago)

      Awww thanks Julianna 🙂 I am very glad that Spring is finally here!

      Reply
  6. Lili
    April 10, 2015 at 7:05 pm (2 years ago)

    Beautiful tart!!! Looks delicious! 🙂

    Reply
    • hannahhossack
      April 13, 2015 at 8:14 am (2 years ago)

      Thank you 🙂

      Reply
  7. J Seaton
    April 10, 2015 at 8:24 pm (2 years ago)

    I just made a chocolate-pecan tart, but after seeing this, I already want to make another (with fresh strawberries this time, of course).

    Reply
    • hannahhossack
      April 13, 2015 at 8:15 am (2 years ago)

      You can never have too much tart! Chocolate pecan sounds delicious 🙂

      Reply
  8. carolinescookingblog
    April 10, 2015 at 8:38 pm (2 years ago)

    What a beautiful looking tart, I’d definitely take a slice! I like the idea of the chocolate to help keep the tart crisp as well (and more chocolate is never bad!).

    Reply
    • hannahhossack
      April 13, 2015 at 8:17 am (2 years ago)

      Thank you 🙂 Painting the tart shell with chocolate is something I do with most tarts I make where the pastry is pre-baked, I use white chocolate if it has a pale coloured filling

      Reply
  9. illcookyouwash
    April 10, 2015 at 11:46 pm (2 years ago)

    That looks great! Very magazine worthy 🙂

    Reply
    • hannahhossack
      April 13, 2015 at 8:19 am (2 years ago)

      Thank you!

      Reply
    • hannahhossack
      April 13, 2015 at 8:20 am (2 years ago)

      Thank you! It was delicious 🙂

      Reply
  10. Thalia @ butter and brioche
    April 11, 2015 at 4:43 am (2 years ago)

    What a beautiful tart! I am just loving all those ripe, fresh and seasonal strawberries on the top especially.

    Reply
    • hannahhossack
      April 13, 2015 at 8:22 am (2 years ago)

      Thanks Thalia 🙂 They looked so juicy and delicious I couldn’t resist buying a load of them

      Reply
  11. Divine Spice Box
    April 11, 2015 at 5:39 am (2 years ago)

    That is so pretty ! How did you gather the heart to cut this beauty to gorge on it ? This looks so yum 🙂

    Reply
    • hannahhossack
      April 13, 2015 at 8:23 am (2 years ago)

      Cutting in to it was a sad moment…worth it though!

      Reply
  12. skd
    April 11, 2015 at 12:14 pm (2 years ago)

    Ooo lala! You churn out one beauty after another.mmmmm

    Reply
    • hannahhossack
      April 13, 2015 at 8:25 am (2 years ago)

      Thank you!

      Reply
    • hannahhossack
      April 13, 2015 at 8:29 am (2 years ago)

      It’s all gone! (didn’t last half an hour!) 😛

      Reply
  13. Loretta
    April 12, 2015 at 12:27 pm (2 years ago)

    How gorgeous, just cannot take my eyes of that beautiful tart.

    Reply
    • hannahhossack
      April 13, 2015 at 8:30 am (2 years ago)

      Thanks Loretta 🙂

      Reply
  14. Vasun
    April 12, 2015 at 12:51 pm (2 years ago)

    very beautifully arranged strawberries! and a classic combination of choc & strawberries. yum!

    Reply
    • hannahhossack
      April 13, 2015 at 8:31 am (2 years ago)

      Thank you!

      Reply
    • hannahhossack
      April 13, 2015 at 8:31 am (2 years ago)

      Thank you 🙂 I was quite pleased with how well these photos came out!

      Reply
  15. thereadingresidence
    April 12, 2015 at 6:08 pm (2 years ago)

    That looks so pretty and delicious. I love chocolate and strawberries, so I really want this now!

    Reply
    • hannahhossack
      April 13, 2015 at 8:34 am (2 years ago)

      Thank you 🙂

      Reply
  16. Johanne Lamarche
    April 13, 2015 at 2:15 am (2 years ago)

    That tart is a work of art. Gorgeous and decadent.

    Reply
    • hannahhossack
      April 13, 2015 at 8:34 am (2 years ago)

      Thank you!

      Reply
    • hannahhossack
      April 17, 2015 at 1:32 pm (2 years ago)

      Thank you 🙂

      Reply
  17. Natalie Browne
    April 14, 2015 at 2:05 pm (2 years ago)

    This tart is beautiful 🙂

    Reply
    • hannahhossack
      April 17, 2015 at 1:34 pm (2 years ago)

      Thank you 🙂

      Reply
  18. My Family Ties
    April 15, 2015 at 4:29 pm (2 years ago)

    That looks incredible! #recipeoftheweek

    Reply
    • hannahhossack
      April 17, 2015 at 1:38 pm (2 years ago)

      Thank you 🙂

      Reply
  19. Helen at Casa Costello
    April 17, 2015 at 9:08 am (2 years ago)

    Just wonderful! Those strawberries look ultra tempting – don’t they make fantastic decoration as well as tasting amazing? Thanks for joining in with #Bakeoftheweek once again x

    Reply
  20. HonestMum (@HonestMummy)
    April 17, 2015 at 4:03 pm (2 years ago)

    Stunning tart and love the combination of chocolate with strawberries. Thanks for linking up to #tastytuesdays

    Reply
    • hannahhossack
      April 21, 2015 at 8:54 am (2 years ago)

      Thanks Vicki 🙂 x

      Reply
  21. Chhapan Bhog
    April 17, 2015 at 5:41 pm (2 years ago)

    this looks incredible…. Looking at the perfection with with the tart is made is truly exceptional.. 🙂 Happy FF 🙂

    Reply
    • hannahhossack
      April 21, 2015 at 8:55 am (2 years ago)

      Thank you 🙂

      Reply
  22. My Little Italian Kitchen
    April 20, 2015 at 10:05 am (2 years ago)

    Absolutely wonderful!! This tart would look great on display on a good patisserie shop! #tastytuesdays

    Reply
    • hannahhossack
      April 21, 2015 at 9:07 am (2 years ago)

      Thank you! High praise indeed 🙂

      Reply
  23. lucyparissi
    April 21, 2015 at 8:24 pm (2 years ago)

    That looks so pretty – and so incredibly rich. Love that strawberry season is upon us! Thanks for linking with #CookBlogShare

    Reply
    • hannahhossack
      April 22, 2015 at 9:52 am (2 years ago)

      Thank you! Me too, I’ve been gorging myself! 🙂

      Reply
  24. Lola
    May 18, 2016 at 5:03 am (8 months ago)

    Hi,
    If I want to leave out the chocolate, should I just omit or replace with more of the other ingredients? Thanks.

    Reply
    • hannahhossack
      May 24, 2016 at 9:15 am (8 months ago)

      Hi Lola, apologies for the slow reply, I’ve been having some website issues and have been unable to log in until now. If you want to leave out the chocolate then I would replace the cocoa powder with 20g of cornflour and omit the dark chocolate.

      Reply

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