Strawberry Chocolate Tart | How Tasty Channel

How to make a perfect buttery home made Chocolate Pâte Sablée that melts in your mouth, filled with a luscious and decadent chocolate ganache. Fresh strawberries on top are the perfect match for this chocolate cake! This is the perfect dessert for any occasion, everyone will love it!

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Ingredients
For a 9 inch (22 cm) tart pan, about 10 servings:

Chocolate Pâte Sablée:
1 1/3 cups (210 g) all purpose flour
1/4 cup (30 g) unsweetened cocoa powder
1/2 cup (60 g) powdered sugar
1 oz (30 g) hazelnut, finely grinded into powder
Pinch of salt
2/3 cup (150 g) unsalted butter, cubed and left at room temperature for 15 minutes
1 egg
1 teaspoon vanilla paste

Chocolate Ganache:
7 oz (200 g) milk chocolate
3,5 oz (100 g) dark chocolate
7 oz (200 ml) whipping cream or heavy cream

For decorations:
9 oz (250 g) Strawberries
Little white flowers (strawberry flowers, chamomile flowers, daisies...)

Directions:

Chocolate Pâte Sablée:
In a large bowl sift together the dry ingredients (flour, cocoa powder, powdered sugar, powdered hazelnuts and salt). Mix to combine.
Incorporate the cubed butter with a fork, then help with your fingers, until evenly crumbs are formed (don't overmix!).

In a small bowl, whisk together the egg and vanilla extract until combined and add to the pastry crumbs: use a spatula to combine and make sure you don't overwork the dough.

Wrap the dough into plastic wrap, form into a rectangular and refrigerate it for at least 30 minutes.

Roll the dough between two plastic wrap pieces to about 30 cm diameter.
Line a 9 inch (22cm) tart pan with the rolled dough and press the edges. Trim the excess dough using a rolling pin or a knife .
Prick the dough with a fork and refrigerate it for 30 minutes before baking.

Line a parchment paper over the dough and fill with rice or dry beans. Bake in preheated oven at 350°F (180° C) for 15 minutes.
Remove the rice (or the weights you've used) and the parchment paper. Return to oven for another 10-15 minutes. Allow to cool completely before filling.

Chocolate ganache:
Chop the chocolate and transfer into a heat proof bowl; add the cream and melt over a bain marie. Stir until smooth.

Pour the chocolate ganache over the cooled crust and refrigerate for at least 2 hours or overnight.
Decorate with fresh strawberries and edible flowers.
Leave at room temperature for about 15 minutes before serving.