Strawberry and double-chocolate tart (eggless!)
Makes: ~8-9 portions
Ingredients:
Chocolate shortbread crust (by Baker Bettie):
1 stick (112 gr) unsalted butter, room temperature
1/3 cup (65 gr) granulated sugar
1/2 tsp vanilla paste or extract
1/4 tsp salt
1 cup all-purpose flour
2 tablespoons cocoa powder
2 ounces dark chocolate
Chocolate pastry cream (eggless):
1 can (400 ml) coconut milk
60g white granulated sugar
25g cornstarch
75g dark chocolate, 65%-70%
1 pound fresh strawberries
Raspberry or strawberry jam (alternatively, simmer together 1/2 cup of raspberries/strawberries, equal weight sugar and 1 tablespoon of lemon juice! Strain through a sieve before using as glaze)
Preparation:
Chocolate shortbread crust:
1. Preheat the oven to 350 F. Lightly oil the tart pan.
2. In the bowl or a stand mixer fit with a paddle attachment, mix together the butter at room temperature, granulated sugar, vanilla, all-purpose flour and cocoa powder until softly crumbly.
3. Using damp hands, press into the bottom and along the sides of the prepared dish. The mixture will go from crumbs to a soft cookie-dough-like mixture as you press it down.
4. Dock the bottom of the dough with a fork.
5. Bake for 25-30 mins or until the edges are lightly browned. Let cool.
6. While the crust is cooling, melt the 2 ounces of dark chocolate. Brush a thin layer of the melted chocolate all over the bottom of the crust to line it.
Chocolate pastry cream:
1. In a small saucepan, bring half the can of coconut milk (200 ml) and half the sugar (30g) to a simmer.
2. In a separate bowl, combine the corn starch with 60 ml of the remaining coconut milk until the mixture is homogenous and pasty. Mix in the remaining sugar and 140 ml of coconut milk.
3. Add the corn starch mixture to the simmering coconut milk. Bring the saucepan to a slow boil.
4. Pour the boiling mixture onto the chocolate, emulsify and pour the pastry cream into cooled chocolate shortbread crust.
5. Refrigerate immediately.
Assembly:
1. Add a bit of water into raspberry or strawberry jam, and heat up until it can be spread with a silicone brush.
2. Cut strawberries into thin slices and place on the tart, ontop of chocolate pastry cream.
3. Brush strawberries (generously) with glaze.
4. Serve!
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