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    You are here: Home / Recipes / Baking / Chocolate Strawberry Tart

    Chocolate Strawberry Tart

    Published: Apr 10, 2015 · Modified: Nov 2, 2019

    Go to Recipe

    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
    Print

    Chocolate Strawberry Tart

    Crisp shortcrust pastry filled with chocolate creme patisserie and juicy strawberries. Serves 8.
    Author Domestic Gothess

    Ingredients

    Pastry

    • 175 g (1 + ½ cups) plain flour
    • 35 g (⅓ cup) icing (powdered) sugar
    • pinch salt
    • 100 g (⅓ cup + scant 2 tbsp) cold butter, cubed
    • 1 egg yolk
    • 2-3 tbsp ice cold water

    Chocolate Creme Patisserie

    • 415 ml (1 + ½ + ¼ cups) full fat milk
    • 1 tsp vanilla extract or paste
    • 5 egg yolks
    • 100 g (½ cup) caster (superfine) sugar
    • 35 g (¼ cup + 1tbsp) plain flour
    • 35 g (¼ cup + 1tbsp) cocoa powder
    • 50 g (2 oz) dark chocolate, chopped

    To Finish

    • 50 g (2 oz) dark chocolate
    • 400 g (14 oz) strawberries, hulled and sliced
    • 2 heaped tbsp apricot jam

    Instructions

    To make the tart case

    • 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.
    • 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).
    • 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.
    • 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.
    • 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

    • 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.
    • 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.
    • 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

    • 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).
    • 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.
    • 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.
    • 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

    Casa Costello
    Link up your recipe of the week

    #CookBlogShare Tasty Tuesdays on HonestMum.com

     

    chocolate strawberry tart
    Print

    Chocolate Strawberry Tart

    Crisp shortcrust pastry filled with chocolate creme patisserie and juicy strawberries. Serves 8.
    Author Domestic Gothess

    Ingredients

    Pastry

    • 175 g 1 + ½ cups plain flour
    • 35 g ⅓ cup icing (powdered) sugar
    • pinch salt
    • 100 g ⅓ cup + scant 2 tbsp cold butter, cubed
    • 1 egg yolk
    • 2-3 tbsp ice cold water

    Chocolate Creme Patisserie

    • 415 ml 1 + ½ + ¼ cups full fat milk
    • 1 tsp vanilla extract or paste
    • 5 egg yolks
    • 100 g ½ cup caster (superfine) sugar
    • 35 g ¼ cup + 1tbsp plain flour
    • 35 g ¼ cup + 1tbsp cocoa powder
    • 50 g 2 oz dark chocolate, chopped

    To Finish

    • 50 g 2 oz dark chocolate
    • 400 g 14 oz strawberries, hulled and sliced
    • 2 heaped tbsp apricot jam

    Instructions

    To make the tart case

    • 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.
    • 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).
    • 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.
    • 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.
    • 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

    • 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.
    • 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.
    • 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

    • 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).
    • 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.
    • 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.
    • 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)
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    Reader Interactions

    Comments

    1. Dragons And Fairy Dust

      April 13, 2015 at 10:05 am

      How beautiful does that look! Its almost too pretty to eat

      Reply
      • hannahhossack

        April 17, 2015 at 1:32 pm

        Thank you 🙂

        Reply
    2. Natalie Browne

      April 14, 2015 at 2:05 pm

      This tart is beautiful 🙂

      Reply
      • hannahhossack

        April 17, 2015 at 1:34 pm

        Thank you 🙂

        Reply
    3. My Family Ties

      April 15, 2015 at 4:29 pm

      That looks incredible! #recipeoftheweek

      Reply
      • hannahhossack

        April 17, 2015 at 1:38 pm

        Thank you 🙂

        Reply
    4. Helen at Casa Costello

      April 17, 2015 at 9:08 am

      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
    5. HonestMum (@HonestMummy)

      April 17, 2015 at 4:03 pm

      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

        Thanks Vicki 🙂 x

        Reply
    6. Chhapan Bhog

      April 17, 2015 at 5:41 pm

      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

        Thank you 🙂

        Reply
    7. My Little Italian Kitchen

      April 20, 2015 at 10:05 am

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

      Reply
      • hannahhossack

        April 21, 2015 at 9:07 am

        Thank you! High praise indeed 🙂

        Reply
    8. lucyparissi

      April 21, 2015 at 8:24 pm

      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

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

        Reply
    9. Lola

      May 18, 2016 at 5:03 am

      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

        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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    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

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