Add to Collection
Go to Collections
Chocolate Strawberry Tart
1 9-inch tart pan
250 grams honey graham crackers
Preheat oven to 350°F.
For the crust, combine honey graham crackers and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated.
Press mixture tightly into the bottom and up the sides of a 9-inch round removable-bottom tart pan. Place tart pan on a foil-lined baking sheet.
Bake crust for 20-22 minutes, until deeply golden and set. Place baking sheet with tart pan on a wire rack and cool crust completely.
For the filling, bring heavy cream almost to a boil in a saucepan over medium-high heat.
Place chopped chocolate in a glass bowl and pour warm cream over chocolate. Cover the bowl with a plate and let stand for 2 minutes, then whisk until smooth.
Whisk in vanilla.
To assemble, pour 1/3 of the chocolate ganache into the cooled tart shell and smooth with an offset spatula.
Add ½ cup of strawberry slices in a single layer. Pour remaining ganache over the strawberry layer, then carefully smooth with an offset spatula.
Chill tart in the refrigerator for 1 ½ hours to set the chocolate. Once chilled, remove the outer ring from the tart pan and use a thin metal spatula to loosen the tart shell from the bottom round.
Top with 1 ½ cups of fresh strawberry slices.
Chocolate tart can be made 1 day in advance and refrigerated overnight. Top with fresh strawberries before serving.
Chocolate Strawberry Tart | https://www.californiastrawberries.com/chocolate-strawberry-tart/