John Myers
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Dessert: Chocolate Tart with Strawberries
The perfect dessert: chocolate tart with strawberries recipe with a picture and simple step-by-step instructions.
The biscuit
- 3 piece Eggs (L)
- 80 g Sugar
- 3 tablespoon Lukewarm water
- 150 g Spelled flour type 630
- 25 g Potato flour
- 1 pinch Salt
- 50 g Dark couverture
- 1 teaspoon Baking powder
- 2 tablespoon Rum
The filling
- 1 packet Chocolate pudding powder
- 300 ml Milk
- 2 tablespoon Sugar
- 2 tablespoon Mascarpone
The strawberries
- 400 g Fresh strawberries
- 4 tablespoon Raw cane sugar
…also
- Fat and crumbs for the mold
- Mint leaves
- 50 g White couverture
The biscuit
- Separate the eggs and beat the egg whites into very stiff snow. Crush the couverture and let it melt in a water bath.
- Beat the egg yolks with sugar and water until a light, thick cream is formed. Then stir in the melted chocolate.
- Add flour, potato flour, salt, baking powder and egg whites and mix carefully with a whisk – no mixer, please.
- Fill a greased and crumbled rectangular springform pan (35 x 23 cm) with the dough and bake at 175 ° C in a preheated oven for about 15 minutes. (Toothpick sample). After taking it out, let it cool down and cut out 16 circles with a dessert ring (6 cm).
The filling
- Cook the pudding (an extra bitter pudding from Dr. Oe ….) with only 300 ml of milk and sugar as instructed. Cover this with cling film (it must lie on the pudding) and let cool down. Mix in the mascarpone and pour the cream into a piping bag.
The strawberries
- Remove the stalk from the strawberries and cut into small pieces. Sprinkle with the raw cane sugar and let it steep a little.
The finish
- First soak the first eight floors with rum diluted with water. Then sprinkle the chocolate cream on these bases and cover with the second base. Squirt cream on top again.
- Put a tartlet on the dessert plate, place strawberries next to it, garnish with mint leaves and use a peeler to slice white chocolate over it.
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