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Home » Recipes » Strawberry Chocolate Tart
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Strawberry Chocolate Tart

Fresh strawberries and chocolate are a spectacular combination; use the freshest strawberries you can find for this delectable tart. This recipe comes from the Bob's Red Mill Baking Book.

Pie Crust

Filling

  • 1/2 cup good quality Strawberry Jam*
  • 3/4 cup + 3 Tbsp Heavy Cream
  • 1 Cinnamon Stick
  • 6 oz Bittersweet (not unsweetened) or Semisweet Chocolate, chopped
  • 2 pints Strawberries, hulled and halved

Directions

Pie Crust

Step 1

Place the flours, sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and process until combined, about 10 seconds. Sprinkle the butter over the mixture. Process about 7 or 8 one-second pulses, or until the mixture looks like small pebbles.

Step 2

Pour this mixture into a chilled bowl and sprinkle 3 = tablespoons of water over the mixture. Using a cold spatula, press the dough until the dough sticks together. Add more water if the dough will not come together. Flatten the dough into a disk, wrap in plastic and refrigerate at least 1 hour before rolling.

Step 3

TO PARTIALLY OR FULLY PRE-BAKE:

Roll the dough out to a 12-inch circle on a lightly floured surface, or on a sheet of floured wax or parchment paper. Place the dough over a 9-inch pie plate and gently press the dough into the dish. Trim the edges with scissors or a paring knife, then refrigerate the dish for 30 minutes, or freeze for 15 minutes.

Step 4

Preheat the oven to 375°F.

Line the pie dough with foil and then fill with pie weights or dried beans. Bake for 15 minutes or until the dough looks dry. Carefully remove hot foil and weights. For a partially baked crust, continue baking another 5 minutes, or until light brown. For a fully baked crust, continue baking for 10 to 12 minutes, or until deep brown. Place on a wire rack to cool.

Filling

Step 1

Spread the jam or puree over the bottom of the cooled piecrust and refrigerate while preparing the chocolate.

Step 2

Heat the cream with the cinnamon stick in a small, heavy saucepan over medium to low heat until just about to boil. Remove from heat, remove the cinnamon stick, and stir in chocolate until completely melted. Cool to room temperature stirring occasionally, about 45 minutes (it should still be thin enough to pour).

Step 3

Gently pour the chocolate filling over the jam, spreading with a spatula to cover, and refrigerate until set, about 2 hours. Arrange strawberries crust side down atop filling. Serve immediately or refrigerate until ready to serve.

Notes

*In place of strawberry jam use 1-1/2 cups roughly pureed strawberries mixed with 1 Tbsp sugar.
Strawberry Chocolate Tart

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Products Used in this Recipe

Flours & Meals
Whole Wheat Pastry Flour

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Flours & Meals
Unbleached White Flour

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Baking Aids
Sea Salt

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