Choco-Strawberry Tart | How to make Choco-Strawberry Tart

5.0 from 1 review
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By Winola Peris
Created on 2nd Jun 2016
  • Choco-Strawberry Tart, How to make Choco-Strawberry Tart
Choco-Strawberry Tartby Winola Peris
  • Choco-Strawberry Tart | How to make Choco-Strawberry Tart (6 likes)

  • 1 review
    Rate It!
  • By Winola Peris
    Created on 2nd Jun 2016

About Choco-Strawberry Tart

With just the right amounts of sweet, sour, fruity and chocolaty, these Choco-Strawberry tarts will blow your mind!

Choco-Strawberry Tart is one dish which makes its accompaniments tastier. With the right mix of flavours, Choco-Strawberry Tart has always been everyone's favourite. This recipe by Winola Peris is the perfect one to try at home for your family. The Choco-Strawberry Tart recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Choco-Strawberry Tart is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Choco-Strawberry Tart is perfect to serve 4 people. Choco-Strawberry Tart is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Choco-Strawberry Tart. So do try it next time and share your experience of cooking Choco-Strawberry Tart by commenting on this page below!

  • Prep Time15mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • Homemade Ganache

  • Homemade Short Crust Pastry

Choco-Strawberry Tart

Ingredients to make Choco-Strawberry Tart

  • For the Shortbread Pastry:
  • All purpose flour - 1 cup
  • Salted Butter - 113 grams cold and cubed
  • Icing Sugar - 35 g
  • For the Chocolate Ganache:
  • Dark Chocolate - 250 grams chopped coarsely
  • Cream - 3/4 cup
  • Butter - 2 tbsp
  • Vanilla extract - 1 tsp
  • For the topping:
  • Fresh Strawberries - 500 grams hulled and sliced

How to make Choco-Strawberry Tart

  1. Preheat your oven to 180 degrees Celsius. In a large bowl, sift in the flour and icing sugar. Add in the butter and using your hands, knead the mixture till it attains a crumbly, sandy consistency.
  2. Then press the dough into generously greased mini-tart moulds. Prick the pastry with a fork, cover with cling wrap and pop it into the freezer for 15 minutes.
  3. Then bake the shortbread tart crusts for 8 to 10 minutes at 180 degrees Celsius, until they are light golden and crisped up. Leave to cool.
  4. When the the tart shells are baking, bring the cream and butter to a slow boil for the Chocolate Ganache. When bubbles begin appearing at the edges, take it off the heat and pour it over the chopped chocolate.
  5. After a minute or two, slowly fold the ganache till it is well incorporated, glossy and luscious. Add in the vanilla extract and give it a final mix. Leave to cool.
  6. When both the tart shells and the chocolate ganache have cooled through, pour the ganache into the tart shells and refrigerate for 30 minutes.
  7. Then lay out the sliced strawberries over the ganache in a pattern of your choice and refrigerate for an hour. Serve chilled.

Reviews for Choco-Strawberry Tart (1)

Sanjay Reddya year ago
Mind Blowing recipe :)
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