Strawberries taste best with chocolate, so we combined these two ingredients on a base of shortcrust pastry!
Ingredients
- White chocolate – 200 g
- Powdered sugar – 60 g
- Dark chocolate – 200 g
- Egg – 1 pc.
- Butter – 165 g
- Salt – 1 pinch
- Strawberries – 500 g
- Wheat flour – 190 g
- 30% cream – 200 ml
Preparation
Step 1: Make the Pastry Cut 125 g of cold butter into cubes. Knead it with flour, powdered sugar, salt, and egg yolk into a smooth dough, adding 1-2 tablespoons of cold water if needed. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step 2: Line the Tart Pan with the Pastry and Bake Roll out the dough between two sheets of parchment paper to a diameter of about 28 cm. Line the bottom of a tart pan with parchment paper and grease the sides. Line the tart pan with the dough, forming a rim about 2 cm high. Cover with parchment paper, weigh down with dried beans, peas, or ceramic baking beads. Bake in a preheated oven at 200°C for 10 minutes. Remove the parchment paper and beans, then bake the base for another 10 minutes until crisp. Allow to cool completely.
Step 3: Melt the Chocolate Wash, hull, and slice 200 g of strawberries. Arrange them on the bottom of the tart. Chop the white and dark chocolates separately. Melt each with 100 ml of cream separately over a water bath. Add 20 g of butter to each and mix. Slightly cool the chocolate creams, then pour them alternately into the tart pan over the strawberries. Use a wooden skewer to gently swirl the layers of light and dark cream, creating a marbled pattern. Chill for at least 4 hours in the refrigerator until set.
