Description

Chocolate Tart Dough

1. Sift together flour and the cocoa powder. Set aside.
2. Cream butter and powdered sugar in a stand mixer or with a hand-held mixer. When well-beaten, add the egg yolk and beat until blended. Add half the flour/cocoa mixture and beat in until it becomes crumbly. Add the remaining flour/cocoa and mix in just until dough holds together.
3. Form dough into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours or up to overnight.
4. Remove dough from the refrigerator and roll out the dough between 2 sheets of plastic wrap to 1/8 inch thickness. If it crumbles, just press it back together. (The plastic wrap should help it stay together as you roll.
5. Gently place the dough in a tart pan, and use your fingertips to press the sides into the bottowm to make sure it is well fitted. Using your rolling pin, roll over the top of the tart shell to cut off any excess dough and give you a neat edge. Prick all over the base of the dough with a fork. Place in the freezer for 10-15 minutes.
6. Preheat oven to 375 degrees F. Bake chilled tart until crust is dry to the touch, about 15 minutes. Let cool while you make the chocolate cream.

Dark Chocolate Topping

1. Place the chopped chocolate and cream in a saucepan and cook over a low heat, until chocolate has melted. Remove from the heat and beat in the egg yolk with a whisk. Set aside.

To Assemble the Tart

1. Spread a layer of strawberry jam inside the cooled tart shell.
2. Lay strawberry slices on top of the jam and cover the base of the tart. Try to keep them in a single layer, without piling them up too high.
3. Pour the chocolate cream over the strawberries and smooth out with a knife or spatula. Decorate the top with a few strawberry slices in the middle and shavings of dark chocolate (if using).
4. Chill in the refrigerator until chocolate cream has firmed, about one hour.