Very quick and easy recipe for a strawberry tart recipe with chocolate, sprinkled with coconut and with a very crunchy crust. This time I experimented with shape. It’s nothing too complicated, there are just a few more steps to take then for the usual tart. But the effect is so much better…everyone was impressed by its look 😉
Strawberry tart recipe
The highlight is the crust, which is really fantastic. I haven’t tried such a tasty tart base in a very long time. What can I say, I kept eating it even when I was making it…my hand just kept putting it in my mouth…
Necessary ingredients for the crust:
Coconut sugar (you can also use regular brown sugar as well, and if you don’t have that one, then you can use the normal white crystal sugar). Butter, yolks, regular white flour, hazelnut and almond flour, salt, lemon zest. I made almond and hazelnut flour myself grinding the almonds and hazelnuts in the tiniest pieces.
Butter has to be at room temperature so that it mixes with sugar, lemon zest, and salt easier. Then, I added the yolks into the mixture and continued mixing everything.
As my blender stopped working, I had to finish the crust for this strawberry tart recipe using my hands. If the dough seems thinner than usual, don’t be desperate…it’s supposed to be like that. After putting the crust into transparent foil and leaving it overnight in the fridge (or leave it for a minimum of 2 hours) it hardened enough so I could spread it with a rolling pin easily.
Take a look at the section HOW within this recipe to see how to make a doughnut-shaped tart (I made a video to make it easier for you).
Filling is a little bit thinner than the dark chocolate ganache. When I say thinner I mean that you have to put more heavy cream than chocolate. On 250 ml of heavy cream goes 200 gr of 65% cocoa dark chocolate. I didn’t add powdered sugar, but if you like your filling sweeter feel free to do it.
Warm the heavy cream almost to the boiling point, remove from the burner and add broken chocolate in it. Stir everything together until you get a smooth mixture. Add vanilla flavour, too. The crust and chocolate have to be the same or similar temperature during the filling.
Fresh strawberries, mint, and gelatin. I personally liked to dip strawberries into the chocolate filling a bit, so I arranged them on it while it was still warm.
I sprayed them with melted gelatin so that the strawberries wouldn’t change their colour and shape. At the end, I decorated it with coconut flour and mint.
What can I say… I couldn’t wait for the chocolate tart to cool down in the fridge before tasting it 🙂
And the rest is history…there was not one piece of the strawberry tart left.