Chocolate Tart with Strawberry Compote. A tart for the truly greedy, especially with chocolate. The filling is a dark chocolate ganache, and over there is a Compote of fresh strawberries in the most classic matches. Accompanied by a little cream just whipped or by a slight chantilly is an elegant dessert for a late dinner…And you can also prepare in single portions for a nice dessert buffet. I prepare for dessert for Easter lunch, Since there is chocolate and tastes like spring thanks to strawberries! Don't forget to go and see all the other tarts: that with yellow cream and jam, the one with the Peach jam and the one with ricotta and chocolate.
CHOCOLATE TART WITH STRAWBERRY MADE (ingredients for a cake of 20 cm in diameter)Print This
- FOR THE DOUGH
- 250 grams of pastry (for the recipe click here but halving the dose)
- a handful of beans to bake the pastry-white
- FOR ganache
- 150 grams dark chocolate pieces
- 150 ml of single cream
- 15 grams of butter
- FOR MADE OF STRAWBERRIES
- 250 grams of fresh strawberries
- the juice of half a lemon
- 4 tablespoons powdered sugar (but use more or less depending on how much you like sweet)
Prepare the short pastry. Preheat the oven to 180 degrees static. Grease and flour the cake tin, cover the bottom with a layer of dough and then make a pretty high Board a centimeter and a half-two. Cover the pastry with greaseproof paper, put a handful of beans (but not too many) and bake for 20 minutes.
Then remove the beans and the parchment paper and leave 5-10 more minutes to Brown the pastry: remove from oven and allow to cool.
For the ganache: put the cream in a saucepan with the butter, break up the chocolate and, When the cream comes to a boil, remove from the heat and add the chocolate. Mix well until chocolate and cream are blended into a soft dark cream. When the pie is cold, pour the ganache and let it rest at room temperature. The ganache is very sensitive to temperatures: tends to soften with heat and to get very tough with the cold, then this cake is assembled not with a huge advance and can not go in the fridge otherwise the ganache hardens too.
For compost, wash and clean the strawberries, cut into small pieces and put them in a non-stick pan with lemon juice and powdered sugar: Cook over high heat until it is formed a sort of Gelee and cool. When the ganache will seem creamy but firm enough, pour the Strawberry Compote and garnish with some lemon zesta.
THE PAIRING: strawberries and chocolate are not simple combination. We recommend a Vernaccia di Serrapetrona DOCG produced by the Marche Quacquarini. A very special wine, a sparkling red fruit of three different fermentation (round and rich perlage) will an extra touch of cheer to this sweet.