Tuesday 27 December 2016

Chocolate tart with strawberry jam

90 minutes to prepare Serves 12



I’m kind of a stalker.
Not the people type. I have been stalking the current weather forecast. And it looks like we are going to have Christmas holidays without freezing temperatures!
I am so ready for spring, real spring...and sunny days in the park. I want to be back at my running training, and to feel free to take Nina out for a walk. I want to open windows and feel warm breezes. You get where my head and heart is at right now and it looks like I am going to get my way!

Speaking of my heart, it's so in love with this strawberry jam tart!
Just the word tart makes it sound sweet and delicious and this one is all of the above.
Strawberry jam is always a favorite and I love this tart because its a simple one. The cocoa crust is the kind you pour and press into the tart pan. The filling is just what the name says, strawberry jam with a hint of dark chocolate.

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):


For the pastry

200 g flour 00
125 g sugar
125 g butter
40 g cocoa powder
1 egg
1/2 sachet vanilla baking powder

For the stuffing

300 g strawberry jam
100 g chopped dark chocolate

  1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add sugar, a pinch of salt and knead it quickly
  2. Stir in the egg, then mix again. Finally add flour, cocoa powder and vanilla baking powder, all sifted. Knead it again
  3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for 1 hour
  4. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
  5. Move on to the filling preparation: melt the dark chocolate in a bain-marie and let it cool down
  6. Grease and dust the baking pan with cocoa powder, then cover bottom and sides with half of the pastry cut into a flattened disc-shape, about 5 mm thick
  7. Pour the melted chocolate into the pastry pan and level well. Pour the strawberry jam on top and level again
  8. Take the remaining pastry and roll it out thin and even. Cut the dough into 8 even strips, 2 cm wide, using a blunt knife or a pizza wheel
  9. Lay out 4 parallel strips of the pie dough on top of the filling, with about 3 cm space between them. Then place the other 4 strips of dough perpendicular to the parallel strips
  10. Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about 1 cm over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure
  11. Bake the cake at 180° for 35 minutes. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done)
  12. Let the cake to cool down completely, then transfer it on a serving platter 

Nutrition Facts are detailed in the table below. Data is provided per serving.

The rule is, jam to-morrow and jam yesterday—but never jam to-day.”
“It must come sometimes to ‘jam to-day,’” Alice objected.
“No, it ca’n’t,” said the Queen. “It’s jam every other day: to-day isn’t any other day, you know”
(Lewis Carroll, Through the Looking-Glass, and What Alice Found There)

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