Suzanne Lintvelt









Dark Chocolate and Strawberry Truffle Tart

Dark Chocolate and Strawberry Truffle Tart

Chocolate Pastry
- 25 ml cocoa powder
- 200 g cake flour, plus extra for dusting
- 125 g salted butter, chilled an cubed
- 65 g icing sugar
- 3 large egg yolks, at room temperature
- 30 ml ice cold water
Chocolate Truffle Filling
- 300 g dark chocolate, finely chopped,
- 300 ml cream
- 50 g salted butter, at room temperature

Preheat the oven to 180 degrees. Grease a 25 cm round springform tart tin and place it on a standard baking tray.
To make the pastry, place cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the egg yolks and just enough ice water to form a dough. Flatter into a disk, wrap in plastic and refrigerate for 1 hour.
Roll the pastry out to 5 mm think and line the prepared tart tin, allowing the pastry to roughly hang over the sides and prick the base with a fork. Refrigerate again for 30 minutes, the blind bake in the preheated oven for 15 minutes. remove the paper and weights, and bake for another 10 to 15 minutes until crisp. Trim the pastry edges with a sharp knife and allow to cool.
to make the filling, place teh dark chocolate in a medium bowl. Place the cream and butter in a saucepan and heat until just below boiling point. Pour over the chopped chocolate and allow to stand for a few minutes to melt. stir until smooth. Pour the dark chocolate into the pastry case and place in the fridge to set. Arrange the strawberries on top of the tart and serve.

(recipe from Chocolate by Katelyn Williams)