Strawberry & Chocolate Tart
Preparation 30 minutes
Cooks in 25 minutes
- 200g/7oz dark chocolate (70% cocoa solids) broken into even pieces
- 400ml/14 fl oz. double cream
- 2 egg yolks
- 400g punnet Jubilee Selections by Driscoll’s® strawberries, hulled and sliced
- 1-2tbsp sugar
- Few fresh mint leaves to serve
- Cream or crème fraiche to serve
For the sweet pastry
- 175g/6oz plain flour plus extra for dusting
- 75g/3oz cold butter, diced
- 25g/1oz icing sugar
- 1 egg, lightly beaten
You will need 12 x round tartlet tins about 10cm/ 31/2 inch, some baking parchment and baking beans
- Preheat the oven to gas 6/200C (180C in a fan oven). First make the pastry, add the flour to a large bowl, then add the cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Stir through the icing sugar and trickle in the egg pulling the mixture together to form dough. Turn it out onto a lightly floured board and knead into a round, flattening it into a disk. Cover with cling film and put in the fridge to chill for 20 minutes.
- Remove the pastry from the fridge and roll it out on a lightly floured board, it’s easiest to cut into four and roll a piece at a time to avoid over handling it. Cut out rounds large enough to fill tart tins with overlap, tuck pastry neatly into the edges of the tin then roll the rolling pin over the top to cut the pastry. Sit the tart cases back in the fridge for 15 minutes. When ready to bake, fill each one with baking parchment and beans and place in the oven for about 10-15 mins or until pale golden around the edges. Remove and leave to cool, once cool remove the beans and paper and put pastry cases to one side. Reduce the oven to gas 4/180C (160C in a fan oven).
- To make the filling, add the cream to a pan and heat, when hot, remove from the heat add the chocolate and stir until melted then stir in the egg yolks. Sit the tart cases on a baking sheet and pour the mixture into each one so level with the top. Put in the oven and bake for about 10 mins or until just set and the pastry is golden. Remove from oven, transfer to tartlets to a wire rack and leave to cool. Arrange the strawberries neatly on top of each tartlet, add the sugar to a small pan with about 2 tbsp water and heat until sugar dissolves then carefully brush it over each one. Leave to cool, then decorate with a mint leaf. Serve with a trickle of cream or a dollop of crème fraiche on the side.
Cook’s tip: For minimum shrinkage , leave the unbaked pastry overhanging each tart tin and once cooked, cut around the edge with a sharp knife while pasty is still warm
Cook’s tip: These would also look great sprinkled with chopped pistachio nuts