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Category: Tarts
Prep Time: Cook Time: Total Time:
CRUST
1 cup flour
3 tbsp packed brown sugar
Dash salt
6 tbsp butter, chilled, cut up
1 egg yolk
1 tbsp water
PASTRY CREAM
1/4 cup sugar
2 tbsp flour
3 egg yolks
3/4 cup milk
1 tbsp butter
1/4 tsp almond extract
CHOCOLATE LAYER
3 oz bittersweet chocolate, melted, cooled
FRUIT
20 to 24 whole medium strawberries, hulled
2 oz bittersweet chocolate, melted, cooled
2 tbsp sliced almonds
Preheat oven to 350. Spray 9 inch tart pan with removable bottom with nonstick cooking spray. In food processor, combine 1 cup flour, brown sugar and salt; pulse to combine. Add 6 tablespoons butter; pulse until mixture has texture of coarse meal. In small bowl, combine 1 egg yolk and water; blend well. Add to flour mixture; pulse until dry ingredients are moistened.
Turn out onto work surface; press together to form dough. Press dough in bottom and up sides of tart pan. Bake 20 to 25 minutes or until lightly browned. Cool on wire rack.
In medium saucepan, combine sugar, 2 tablespoons flour and 3 egg yolks; mix until well combined. Slowly pour milk into egg mixture, whisking constantly. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Remove from heat. Add 1 tablespoon butter and almond extract; stir until butter is melted. Press plastic wrap over surface of pastry cream; refrigerate 30 to 40 minutes or until cool.
Spread 3 oz chocolate over cooled crust. Spread cooled pastry cream evenly over chocolate. Dip tips of strawberries into 2 oz chocolate; place on plate. Refrigerate custard and berries until ready to serve. Place berries on tart just before serving. Garnish with sliced almonds.
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Chocolate-Dipped Strawberry Tart
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Category: Tarts
Prep Time: Cook Time: Total Time:
CRUST
1 cup flour
3 tbsp packed brown sugar
Dash salt
6 tbsp butter, chilled, cut up
1 egg yolk
1 tbsp water
PASTRY CREAM
1/4 cup sugar
2 tbsp flour
3 egg yolks
3/4 cup milk
1 tbsp butter
1/4 tsp almond extract
CHOCOLATE LAYER
3 oz bittersweet chocolate, melted, cooled
FRUIT
20 to 24 whole medium strawberries, hulled
2 oz bittersweet chocolate, melted, cooled
2 tbsp sliced almonds
Preheat oven to 350. Spray 9 inch tart pan with removable bottom with nonstick cooking spray. In food processor, combine 1 cup flour, brown sugar and salt; pulse to combine. Add 6 tablespoons butter; pulse until mixture has texture of coarse meal. In small bowl, combine 1 egg yolk and water; blend well. Add to flour mixture; pulse until dry ingredients are moistened.
Turn out onto work surface; press together to form dough. Press dough in bottom and up sides of tart pan. Bake 20 to 25 minutes or until lightly browned. Cool on wire rack.
In medium saucepan, combine sugar, 2 tablespoons flour and 3 egg yolks; mix until well combined. Slowly pour milk into egg mixture, whisking constantly. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Remove from heat. Add 1 tablespoon butter and almond extract; stir until butter is melted. Press plastic wrap over surface of pastry cream; refrigerate 30 to 40 minutes or until cool.
Spread 3 oz chocolate over cooled crust. Spread cooled pastry cream evenly over chocolate. Dip tips of strawberries into 2 oz chocolate; place on plate. Refrigerate custard and berries until ready to serve. Place berries on tart just before serving. Garnish with sliced almonds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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