Chocolate and Fresh Strawberry Tart
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home. This month we highlight her Chocolate and Fresh Strawberry Tart
Ingredients
| - | 330 gr dark chocolate biscuits (like Oreo) |
| - | 110 gr unsalted melted butter |
| - | 200 gr milk chocolate |
| - | 100 gr dark chocolate |
| - | ml 200 ml fresh cream |
| - | 300 gr fresh strawberries |
| - | White chocolate |
Method
| 1 | Finely blend the cookies in a food processor. |
| 2 | Place the biscuits in a bowl with the melted butter and stir to mix everything well. |
| 3 | Pour the mixture into a tart mould (coating it with baking paper) and divide it by compacting well on the base and on the edges. Put then in the fridge to harden for 30 minutes. |
| 4 | Heat the cream, melt the chocolate in a bain-marie, pour the hot cream over the chocolate. |
| 5 | Wait a few minutes then stir vigorously until the completely melt the chocolate. |
| 6 | Wash the strawberries, remove the stalk and dry. |
| 7 | Pour the chocolate ganache on the biscuit base. |
| 8 | Add the strawberries at regular intervals. Put the chocolate and strawberries tart in the refrigerator to harden for 4 hours. |
| 9 | Decorate the tart with white chocolate curls and serve. |
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