Chocolate Strawberry Tart
Chocolate Strawberry Tart utilizes everyone’s favourite summer fruit— strawberries! Every June the berries ripen as a sign of the approaching season.
This recipe uses chocolate ganache. Ganache, a mix most commonly made with 35 per cent cream and chocolate, is used to make so many things. Think: chocolate truffles, glazes, and icings.
Replacing the Cream
For our Chocolate Strawberry Tart, we have replaced the cream with coconut milk. This is the kind in the can, not the kind you find in the beverage aisle. It needs to be full fat and thick enough to substitute for the dairy.
A Versatile Dessert!
This dessert starts with one recipe of our Chocolate Tart Dough or Gluten Free Tart Dough. Choose whichever one you like, as both are gluten free and made using Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend.
Prebake the tart fully. Once the chocolate ganache is made on the stovetop, it goes into the tart and only requires refrigeration to set.
Chocolate Strawberry Tart
Ingredients
- 1 9 inch tart fully baked
- 1/4 cup strawberry preserves
- 1 cup coconut milk in a can full fat
- 1/2 pound chocolate chips bittersweet
- 1 cup strawberries for decorating
Instructions
- Spread the strawberry preserves evenly along the bottom of the 9-inch chocolate tart.
- Meanwhile, place the coconut milk in a small pot and bring to a boil.
- Have the chocolate chips ready in a stainless steel or glass bowl.
- Pour the hot coconut milk over the chocolate. Let set for 1 minute.
- Gently whisk until the chocolate and coconut milk are combined and smooth.
- Pour the chocolate ganache into the tart. Let rest until room temperature.
- Refrigerate until set.
- When ready to serve, decorate the tart with fresh strawberries.
What kind of fruit goes dark with chocolate?
Besides strawberries you can add raspberries or black berries. When cherries are ripe and in season, split each in half and pit them. Decorate the the tart by cascading cherries around the edges cut side up.
Another option is to add lovely apricots, when in season. Use the same method as the cherries for pitting and then decorating.
Also, try dried apricots, cut into strips. Dried cherries and cranberries are also lovely and add a hint of colour and texture.
What kind of tea can I serve with this?
Depending on the kind of fruit you use to accentuate the chocolate, be open to experimentation.
Mint tea is also a good option. If your palate moves toward spicy try a black tea with a chai blend.
And what about an alcohol?
Choose from a variety of ice wines and dessert wines. You can even skip the sweeter wines and try a pinot noir.
For a fruity flavoured alcohol such as Grand Marnier, for a hint of orange or a berry based liquer.
