Chocolate and strawberry tart
If you have small, well-ripened but still firm strawberries, this tart is a great choice for a dessert with a clear taste of fruit and chocolate. The crust is tender and slightly crumbly, the cream remains dense after baking, and the fruits are arranged on top in a fresh and glossy layer. I used a 24 cm diameter pan, but in a slightly smaller pan, the layers would be thicker, and the tart would come out taller. Quick Info Total time: not specified; the tart needs to cool and then be kept in the fridge for a few hours Preparation time: not specified Baking time: approximately 40-45 minutes Servings: not specified; depends on the size of the slices Difficulty: medium Recipe type: chocolate tart with strawberries and berries Ingredients For the crust 100 g soft, quality butter 1 egg yolk 250 g flour 60 g raw sugar 2 tablespoons cocoa powder 1 pinch of salt For the chocolate cream 200 g dark chocolate 300 g plain yogurt 1 egg yolk 40 g raw sugar For the fruit topping 800 g fresh strawberries, cleaned and washed 100 g frozen berries, blueberries, and blackberries 3 tablespoons raw sugar 1 tablespoon cornstarch 1 cup of water For finishing A few chocolate flakes, quantity not specified The ingredients should be left at room temperature for a few hours before preparation. It is important for the butter to be soft. The strawberries should be small, ripe, and fragrant, but not soft, so that the topping does not become watery. Preparation method 1. Prepare the crust Put the soft butter in a bowl and mix it with the sugar and a pinch of salt using a whisk. There is no need to beat it too much; it is enough to obtain a homogeneous mixture. Add the egg yolk and mix again. Separately, combine the flour with the cocoa powder, then gradually incorporate them into the butter mixture. You will obtain a crumbly dough, not an elastic and compact one. 2. Place the crust in the pan Use a baking pan, preferably with a removable ring. Put the dough in the pan and press it into a thick layer, leveling the surface as much as possible. In the original recipe, a 24 cm diameter pan was used. Put the pan in the fridge while you prepare the chocolate cream. Chilling the crust helps maintain its shape during baking. 3. Prepare the chocolate cream Break the dark chocolate into pieces and melt it in a double boiler. Once melted completely, remove the bowl and let the chocolate cool slightly. In a separate bowl, mix the plain yogurt with the sugar and egg yolk. Add the melted chocolate, slightly cooled, and homogenize the mixture. The cream should be uniform, without streaks of yogurt or pieces of chocolate. 4. Bake the tart Remove the pan from the fridge and pour the chocolate cream over the cold crust. Gently tap the pan on the edge of the table so that the filling settles and any air bubbles are eliminated. Put the tart in the preheated oven and bake at medium heat for about 40-45 minutes. When ready, the mixture will be slightly puffed and will have a crust on top. Remove the tart from the oven and let it cool. Do not add the fruits while the chocolate cream is hot. 5. Prepare the base for the fruit topping In a pot, put a cup of water, the 3 tablespoons of sugar, and the cornstarch. Mix with a whisk, then place the pot on the heat. Boil the mixture, stirring continuously. After a short time, it will begin to thicken. When it has become thick enough, remove the pot from the heat. 6. Mix the fruits Put the cleaned and washed fresh strawberries in a bowl. Sprinkle the frozen blueberries and blackberries over them. Pour the warm cornstarch mixture over and mix carefully. The fruits will bind into a thicker topping but will retain their fresh taste. Mix carefully, especially if using small, well-ripened strawberries, so as not to crush them. 7. Assemble the tart Once the chocolate mixture has cooled, pour the fruits on top. Gently level the topping, then sprinkle a few chocolate flakes. Chill the tart in the fridge for a few hours before serving. This time is necessary for the layers to cool well and settle. Why I make this recipe often The tart can be prepared in stages: the crust and cream are baked first, and the fruits are added after cooling. The combination of dark chocolate, yogurt, and fresh fruits is not heavy, and the topping can be easily spread over the tart without complicated decoration. The removable ring helps with easier removal of the dessert after it has cooled. Tips Leave the ingredients at room temperature for a few hours, especially the butter, yogurt, and eggs. Soft butter mixes more easily with sugar and helps form an even crust. Choose small, well-ripened but firm strawberries. If they are too soft, they may crush during mixing with the cornstarch and release too much liquid. The melted chocolate should be allowed to cool slightly before being mixed with the yogurt and egg yolk. However, it should not harden. Continuously stir the water, sugar, and cornstarch mixture while it is on the heat. It thickens quickly and can easily stick if left still. The tart must cool before adding the fruits. If it is warm, the topping may become more fluid, and the layers will not settle as well. Substitutions In the basic recipe, plain yogurt is used along with dark chocolate, sugar, and egg yolk. No substitute for yogurt is specified, so changing it may alter the texture of the cream. The mentioned frozen berries are blueberries and blackberries. These are added over the fresh strawberries and do not need to be thawed separately beforehand. Variations For a taller tart, you can use a smaller pan than the 24 cm one. In this case, the crust, cream, and fruit layer will be thicker. If you want the fruits to be more visible on top, mix them carefully after adding the cornstarch mixture. Small strawberries can be left whole, as they are, if their size allows it. Serving ideas Serve the tart cold, after it has been in the fridge for a few hours. It cuts more easily when the chocolate cream is well chilled and stable. For clean slices, use a sharp knife and wipe the blade between slices if necessary. Frequently asked questions Can I use a 24 cm pan? Yes. This is the pan used in the original recipe. The tart will come out shorter than in a smaller pan, as the layers spread over a larger surface. How do I know when the tart is baked? After about 40-45 minutes at medium heat, the chocolate cream will be slightly puffed and will have a crust on top. These are the signs indicated in the recipe for checking doneness. When should the fruit topping be added? The topping is added only after the chocolate mixture has cooled. The fruits are mixed separately with the cornstarch syrup, then poured over the tart. Can I add the fruits immediately after taking the tart out of the oven? It is not recommended. The chocolate cream needs to cool first, otherwise the fruits and cornstarch mixture may become mushy or shift. How long should the tart stay in the fridge? The recipe specifies a few hours in the fridge. No exact number of hours is indicated, but the tart must be well chilled before cutting and serving. Nutritional values The values below are estimates and may vary depending on the type of chocolate, yogurt, strawberries, and the number of slices. The estimate is calculated for 12 slices and does not include an exact amount for the chocolate flakes, as this is not specified. For one slice, approximately: 350-380 kcal 5-6 g protein 45-50 g carbohydrates 17-20 g fats Of the carbohydrates, some come from flour and sugar, while the strawberries contribute water and fiber. Chocolate, butter, and egg yolks mainly increase the fat and calorie content. These values are indicative, not an exact nutritional calculation. Storage and reheating Store the tart in the fridge, covered, for a few days. The fruit topping is moist, so the crust may gradually soften if the tart is stored too long. The dessert is served cold and should not be reheated. Reheating would soften the chocolate cream and make the fruit layer more liquid.
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