Strawberry Rose Chocolate Tart

Sometimes I get bored with making round tart after round tart. However, I’ve been holding onto these pretty tart pans for some time waiting for a special recipe to use them. Here it is. This Strawberry Rose Chocolate Tart is perfectly showcased in this long rectangular shaped pan.

For the record, I prefer tart pans with removable bottoms. I hate struggling to remove tarts from pans. Baking pans with separating bottoms make it easy to remove the tart without damaging the crust. Consequently, it’s all about the pretty. Especially useful for photography.

There are a few extra steps to making this Strawberry Rose Chocolate Tart. Firstly, chill the crust dough for 30 minutes. Secondly, blind bake the tart crust. Line the inside of the tart crust with parchment paper, place pie weights on top and pre-bake it. However, if you do not have pie weights, use dry beans. Consequently, this prevents the bottom of the crust from puffing up.

The filling of this Strawberry Rose Chocolate Tart is the easiest part to create. Simple to make, but super delicious. Boiled heavy cream is poured over chopped semi-sweet chocolate. Whisk in sugar, eggs, vanilla and bake it into the shell. I added rosewater to the filling which is optional. However, I thought it was a cute complement with the topping of rose-shaped strawberries. Or vice versa.

This third extra step is optional. Cut the strawberries into roses. Doing so is much easier than it looks. Strawberry roses take seconds to create. Furthermore, here is an excellent instructional video which shows how easy it is.

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Strawberry Rose Chocolate Tart

Course Dessert

Cuisine American

Keyword Chocolate Tart

Prep Time 25 minutes

Cook Time 50 minutes

Chill Time 1 hour

Total Time 2 hours 15 minutes

Author Lora Wiley-Lennartz

Ingredients

For the Crust:

• 1+1/4 cups all-purpose flour
• 1/2 cup of powdered sugar
• 1 pinch of salt
• 1 egg yolk
• 1/2 cup unsalted butter room temperature
• pie weights or dried beans

For the Filling:

• 4 oz bittersweet chocolate
• 3/4 cup heavy cream
• 1/4 cup white granulated sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons rose water
• 2 eggs
• 8-10 strawberries

Instructions

Make the Crust:

1. In a separate bowl, whisk together flour, powdered sugar, and salt. Set aside.
2. Beat the egg yolk and butter together until lightly creamy, then knead in the flour mixture.
3. Wrap the dough in plastic cling film and chill in the refrigerator for 1 hour.

Make the filling:

1. Finely chop the chocolate and place in a bowl.
2. Boil the cream, pour it over the chocolate pieces and whisk until the chocolate has melted in the cream.
3. Allow the mixture to cool slightly.
4. Whisk in the sugar, vanilla, rosewater, and eggs.

5. Preheat the oven to 350 degrees F, Grease and flour an 8” round tart pan or a 4” x 13” rectangle tart pan

Blind Bake the Crust:

1. Roll out the dough. transfer it to the prepared pan and crimp the edges with your fingers.
2. Pierce the dough with a fork several times, Place a piece of baking paper and fill with pie weights or dried beans.
3. Place the dish in the oven and bake the crust for 20 minutes.
4. After 15 minutes, remove the weights and baking paper and bake the crust for a further 5 minutes. Reduce the oven temperature to 325 degrees F.

Complete the Tart:

1. Spread the chocolate cream over the shortcrust pastry and bake for another 30 minutes.
2. Remove and allow to cool completely in the pan.
3. Carefully remove the cake from the mold and transfer to a serving platter.
4. Rinse the strawberries, clean and slice.
5. Distribute the strawberries on top of the tart.
6. Cut and serve.

Like this Strawberry Rose Chocolate Tart recipe? Also, check out some of these other strawberry dessert recipes: