Chocolate Praline Strawberry Tart Recipe
First make the pastry: sift the flour, sugar, salt and cocoa into a large mixing bowl, add the butter and rub in with the fingertips until the mixture forms fine breadcrumbs – or use a food processor to save a bit of time!
Make a well in the centre and add the egg yolk and water mixture. Mix with a wooden spoon then knead lightly by hand to form a ball of dough. Cover with cling film and refrigerate for at least 1 hour before using.
Preheat the oven to 180°C/Gas 4 and lightly grease a 23cm French fluted flan tin. Roll out the pastry thinly then line the flan tin and trim the edges. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 15–20 minutes. Remove the baking beans and greaseproof paper and return to the oven for a further 15–20 minutes until cooked then set aside to cool.
To make the filling, bring the cream to the boil in a pan then stir in the chocolate until melted. Add the ground hazelnuts, stir, then allow to cool, beating occasionally until slightly thickened. Pour into the pastry case, smooth with the back of a spoon and leave until completely cold.
To decorate, arrange the slices of strawberries artistically on top of the tart. Gently heat the jam until it becomes quite runny then press through a sieve to remove any seeds, if preferred. Brush the jam glaze over the strawberries, leave to set in the fridge and serve on the day of making.Crisp and light chocolate pastry is the perfect foil to the rich and creamy praline filling in this stunning fruit tart. Make sure you choose sweet, ripe strawberries for the best result. Serve the tart with thick double cream, if liked.
- Ease of preparation: Easy
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Total time: 50 minutes
- 125g plain flour
- 50g icing sugar
- pinch of salt
- 1 tbsp cocoa powder
- 100g chilled butter, cubed
- 1 egg yolk, lightly beaten with 1/2 tbsp water
- Chocolate Praline Filling:
- 200ml whipping or double cream
- 100g dark chocolate (70% cocoa solids), broken into pieces
- 150g toasted and skinned hazelnuts, finely ground
- 250–350g strawberries, thickly sliced
- 100g strawberry jam
Buy the Hotel Chocolat
Add to your Bag
Check store stock
Save to recipe binder
ingredients in this recipe
What people are saying
Done it following exactly the recipe and what I obtained is simply perfect and looks beautiful! just a variation to suggest, pistachio instead of hazelnuts. Thanks for sharing this.
Silvia Daum, France said on 04/05/2014
Lack of ingredients
The recipe does not tell you all the ingredients and the quantity needed. It only gives you the ingredients for the pastry.
Rebekah, Norwich said on 27/02/2013