Saturday, June 21, 2014

Double Chocolate Strawberry Tart

Some situations simply have no shortcut. The work you put in is the result you get, and in most cases, this makes sense; I'm not going to ace a test without studying, get into college without filling out a million and one pieces of paperwork, or learn my arias without spending a few hours sitting at my piano.
But every now and then, life decides to be awesome and throw you a shortcut curve-ball just when you need it. A few weeks ago, when I was in the middle of studying for finals and having late-night rehearsals, I discovered this tart.
 The truth is, baking is deceptive. It seems so complicated, with countless steps (and steps within steps) to a recipe, but the truth is, when it comes to fairly straightforward desserts like this one, you look at the recipe and follow it. It's as simple as that - for real. I promise. You can make this dessert, even if you've never measured out a cup of sugar before in your life. No worries, I'll hold your hand.
 This crust is a breeze to throw together in a food processor; the filling can be whipped up even more quickly; and, within a few minutes, you have a tart that's picture-perfect. Not to mention ridiculously delicious.
 Enjoy!
 Double Chocolate Strawberry Tart
(adapted from Baking Bites)

1 prebaked chocolate crust (recipe below)
8 oz cream cheese, room temperature
7 oz (1 container) marshmallow creme/fluff
4 oz dark chocolate, melted and cooled
2 teaspoons vanilla extract
16 oz fresh strawberries 
2 tablespoons strawberry jam (optional)

In a large mixing bowl, whip together cream cheese and marshmallow fluff until smooth and well-combined. Blend in the melted and cooled dark chocolate, followed by the vanilla extract, and mix until the filling is a uniform color.
Trim the strawberries and thinly slice.
Fill tart shell with chocolate cream, spreading it evenly, and top with a layer of fresh strawberries. If desired, mix the jam with a teaspoon or so of water, microwave it for 30 seconds to thin it out, and brush it onto the berries for a shiny finish.
The tart should be served shortly after adding sliced berries. (To make the dessert in advance, refrigerate the filled tart and add the berries right before serving.)


Chocolate Shortbread Tart Crust
1 cups all purpose flour
1/4 cup cocoa powder
1/4 cup sugar
1/4 tsp salt
1/2 cup butter, cold

In the bowl of a food processor, combine flour, cocoa powder, sugar and salt. Pulse to combine.
Cut butter into several pieces and add to flour mixture. Pulse until mixture is sandy and butter is well-incorporated.
Pour crumb mixture into a 9" tart pan. Press firmly up the sides and into an even layer on the bottom of the pan.
For a baked crust, bake at 350 degrees F for 15-20 minutes, until firm. Allow to cool completely before filling.

2 comments:

dina said...

it looks delicious!

Sophia said...

Thank you!