As a strawberry addict, as soon as strawberry season begins – I start my strawberry-mania baking frantically. I bake so many desserts with strawberries as long as I can find them at the grocery store, and I simply can’t get enough of these delicious red beautiful berries.
This strawberry and cream tart is one of the most delicious desserts I’ve made recently. It’s made of a golden buttery crust filled with chocolate ganache, whipped cream and fresh strawberries for decoration. It’s quite easy to make and the result is super cute, thanks to the arrangement of the strawberries.
It’s perfect for Christmas and for any other winter holidays, and if you like strawberries, chocolate and whipped cream – this tart will definitely become your favorite.
Strawberry and Cream Tart with Chocolate Ganache
For the crust:
- 100 grams all-purpose flour
- 100 grams cold butter cut into cubes
- 40 grams sugar powder
- ½ tsp. vanilla extract
- Pinch of salt
- 1 egg yolk
- 1-2 tablespoons of milk as needed
For the chocolate ganache filling:
- 125 grams dark chocolate 60% cocoa solids
- 125 ml. whipping cream
- Pinch of salt
For the whipped cream:
- 250 ml. cold whipping cream
- 1 tbsp. powdered sugar
- 1 tbsp. instant vanilla pudding powder
- 1 tsp. vanilla extract
- 12 large strawberries cut into quarters
In a food processor with a steel blade, put flour, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.
Add the yolk and continue to blend until dough is formed. If the dough does not combine into large chunks - gradually add a little milk.
Transfer the dough to a lightly floured work surface, and form a disc shape with your hands.
Wrap in plastic wrap and cool in the refrigerator for about an hour.
On a floured surface roll out the dough to about 3-4 mm thick and cut out circles of about 8-9 cm in diameter (if making individual tarts).
Place the dough in the tart pans neatly. It is important to create a right angle between the sides and the base, so that the edges remain high and will not collapse during baking.
Pierce the base of the crust with a fork and cool in the freezer for about 30 minutes until firm.
Preheat oven to 170 Celsius degrees.
Blind baking: place a small sheet of crumpled baking paper on each tart and fill with dry legumes or special baking weights.
Bake the tarts in this way for 10-12 minutes. If preparing one large tart – bake for about 15-17 minutes.
Remove the weights and the paper and continue to bake for another 8-10 minutes until the tarts are uniformly golden. If preparing one large tart – bake for about 15-20 minutes until golden.
Chop the chocolate and put in a bowl.
Add cream and salt and melt together in a microwave or over double-boiler until everything is melted and the mixture is uniform.
Fill the baked tart shells with a thin layer of chocolate ganache (about 1/3-1/2 of the crust height). Cool for about 1/2 hour in the refrigerator.
In a mixer bowl, whip cream, powdered sugar, instant pudding and vanilla extract until you get a very firm whipped cream.
Transfer the whipped cream to a piping bag fitted with a 2 cm serrated piping tip. Drizzle mounds of cream on top of the tarts.
Place quarters of strawberries with the outer side facing up at the edges of the tarts.
- The tarts are at their best on the day of preparation, but they can be kept in a closed container in the refrigerator for up to 3-4 days.
- The recipe can also be prepared as one large tart pan of 24 cm.
- Instead of strawberries, you can use raspberries, fresh cherries or any other berries you like.