Strawberry And Chocolate Tart With Walnut Crust
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
59
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
For Crust: Combine flour, sugar and salt in processor and mix
2
Add walnuts; process until chopped
3
Add butter and cut in using on/off turns until mixture resembles coarse meal
4
Add yolks and process just until moist clumps form
5
Gather dough into ball; flatten to disk
6
Wrap in plastic and chill 30 minutes
7
Preheat oven 375°F
8
Butter 9-inch-diameter tart pan with removable bottom
9
Roll out dough between sheets of waxed paper to 11-inch round
10
Peel off top sheet of paper
11
Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary
12
Discard paper
13
Trim edges of crust
14
Freeze crust 15 minutes
15
Bake until golden brown, about 25 minutes
16
Spread jam in crust
17
Return to oven and bake until jam sets, about 4 minutes
18
Cool completely on rack
19
Combine flour, sugar and salt in processor and mix
20
Add walnuts; process until chopped
21
Add butter and cut in using on/off turns until mixture resembles coarse meal
22
Add yolks and process just until moist clumps form
23
Gather dough into ball; flatten to disk
24
Wrap in plastic and chill 30 minutes
25
Preheat oven 375°F
26
Butter 9-inch-diameter tart pan with removable bottom
27
Roll out dough between sheets of waxed paper to 11-inch round
28
Peel off top sheet of paper
29
Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary
30
Discard paper
31
Trim edges of crust
32
Freeze crust 15 minutes
33
Bake until golden brown, about 25 minutes
34
Spread jam in crust
35
Return to oven and bake until jam sets, about 4 minutes
36
Cool completely on rack
37
For Filling: Heat cream in heavy small saucepan over medium-low heat until tiny bubbles appear around edges
38
Remove from heat
39
Add chocolate and stir until melted
40
Cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes
41
Pour chocolate filling into crust
42
Refrigerate until filling is set, about 1 hour 45 minutes
43
(Can be prepared 1 day ahead
44
Cover and keep refrigerated
45
) Arrange strawberries cut side down in concentric circles atop filling
46
Serve immediately or refrigerate up to 1 hour
47
Heat cream in heavy small saucepan over medium-low heat until tiny bubbles appear around edges
48
Remove from heat
49
Add chocolate and stir until melted
50
Cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes
51
Pour chocolate filling into crust
52
Refrigerate until filling is set, about 1 hour 45 minutes
53
(Can be prepared 1 day ahead
54
Cover and keep refrigerated
55
) Arrange strawberries cut side down in concentric circles atop filling
56
Serve immediately or refrigerate up to 1 hour