Chocolate Strawberry Tart

I’m not going to let the fact that I have really BAD photos of this tart stop me from blogging about it. It was just THAT good.

With a sugar cookie crust for the dough, chocolate mousse filling, fresh strawberries on top and then drizzled with chocolate ganache it is seriously indulgent and SO so wrong for you!

I made this for a family do a while back and they just about demolished it… leaving just enough for me to gorge myself on later that night.

The recipe comes from Une-Deux Senses

Chocolate Strawberry Tart
Yields: 1 9-inch tart

Sugar cookie dough, store bought or homemade
Chocolate shavings, for decoration (optional) 

For the chocolate mousse:
100grams bittersweet or semisweet chocolate, finely chopped
1 1/2 tbsn. water
2 large eggs, at room temperature, separated
pinch of coarse salt 

For the chocolate glaze:
170 grams bittersweet or semisweet chocolate, finely chopped
6 tbsn. unsalted butter
1/2 tbsn. light corn syrup (omitted because we do not have that here in Aus!)
2 tsp. water 

To make the mousse, combine the chocolate and water in a heatproof bowl set over a pan of simmering water. Heat the chocolate until it is almost completely melted, siring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside and let cool to near room temperature. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and salt. Whip on medium speed until stiff peaks form – they should be thick and smooth. Stir the egg yolks into the cooled chocolate mixture. Add 1/3 of the whipped egg whites to chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently just until no visible streaks are left. Spread onto the cooled tart shell and refrigerate for at least 3 hours. Top with fresh strawberries.  

 With your prepared sugar cookie dough, press the dough into a 9″ or 10″ tart pan (with releasable bottom). Make sure to go up the sides and that the dough is even all around the pan (about 1/2 cm thick). Bake according to package directions until golden brown all over. The dough will puff up, so while it is still hot, use the back of a large spoon to press down the center of the hot dough to make a well so that you can fill it with mousse later. Set aside to cool completely. To make the glaze, combine all of the ingredients in a small heatproof bowl set over a pan of simmering water. Stir frequently until the chocolate is almost completely melted, but do not overheat. Remove the glaze from the water bath and set aside to finish melting, stirring once or twice until perfectly smooth.

 To assemble, place your sugar cookie tart shell onto your serving plate. Pour about 1/4 cup of the glaze (just enough to cover the bottom) into the bottom of the tart shell and use a spoon to spread evenly across the bottom. Place in the refrigerator to set, about 10 minutes. Once set, spread the chocolate mousse into the tart shell, and top with hulled strawberries (tips pointing upwards). Use the remaining glaze to pour on top of the strawberries, then sprinkle with chocolate shavings and allow to refrigerate for at least 2 hours to set.

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