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Strawberry Rose Chocolate Tart
Prep Time 25 minutes
Cook Time 50 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes
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:
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In a separate bowl, whisk together flour, powdered sugar, and salt. Set aside.
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Beat the egg yolk and butter together until lightly creamy, then knead in the flour mixture.
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Wrap the dough in plastic cling film and chill in the refrigerator for 1 hour.
Make the filling:
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Finely chop the chocolate and place in a bowl.
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Boil the cream, pour it over the chocolate pieces and whisk until the chocolate has melted in the cream.
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Allow the mixture to cool slightly.
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Whisk in the sugar, vanilla, rosewater, and eggs.
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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:
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Roll out the dough. transfer it to the prepared pan and crimp the edges with your fingers.
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Pierce the dough with a fork several times, Place a piece of baking paper and fill with pie weights or dried beans.
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Place the dish in the oven and bake the crust for 20 minutes.
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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:
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Spread the chocolate cream over the shortcrust pastry and bake for another 30 minutes.
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Remove and allow to cool completely in the pan.
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Carefully remove the cake from the mold and transfer to a serving platter.
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Rinse the strawberries, clean and slice.
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Distribute the strawberries on top of the tart.
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Cut and serve.