How to make strawberry tart recipe that nobody can resist - Savoury Trips

Name: How to make strawberry tart recipe that nobody can resist - Savoury Trips
Ingredients: 90 gr of coconut sugar (or its substitute); 180 gr room temperature butter; 3 yolks (about 60gr); 180 gr flour for general purposes; 80 gr ground almonds; 110 gr ground hazelnuts; a pinch of salt; 1 whole lemon zest; 200 gr dark chocolate; 250 ml heavy cream; 30 gr powdered sugar (optional for the filling); 1 teaspoon of vanilla flavour; 300 gr fresh strawberries; 1 gelatin sheet; a few mint leaves; a bit of water; Cut the butter (at room temperature) in cubes and mix it well with coconut sugar, lemon zest and salt.; Add yolks into the whipped butter and continue with mixing until you get a smooth mixture.; Then gradually add regular flour, ground hazelnuts and almonds and mix until you get a smooth mixture.; Form dough from the mixture, wrap it in the transparent foil and leave in the fridge to cool for a minimum of 2-3 hours, but the best thing to do is to leave it overnight.; Then take out the tart crust, remove "the weight" and bake it for 7-8 minutes more. Pay attention not to overbake the crust because it will be hard later.; Tart crust is done when you stick a toothpick into it and it stays dry when you take it out.; While the tart is baking, prepare the filling, clean and chop the strawberries.; Heat up the heavy cream to the boiling point in a small bowl and remove from the burner.; Add broken chocolate, vanilla flavour (powdered sugar is optional) and mix it all together until the chocolate is completely melted and you get a smoth and shiny chocolate filling.; In the meantime tart crust will already be baked. Take it out of the oven, and put the filling into a pastry bag and fill the tart.; Tart crust and filling have to be the same temperature while filling (not too hot, but not too cold either...the best is room temperature).; Add strawberries on the chocolate filling, sprinkle with coconut flour and decorate with mint.; The only thing left to do is cool it down in the fridge for about 2-3 hours before serving, if you can handle it 🙂 We couldn't 🙂

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Strawberry tart recipe where strawberries are floating into chocolate is the recipe that nobody can resist. This time the crust picked up all the awards.

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Ingredients

90 gr of coconut sugar (or its substitute)
180 gr room temperature butter
3 yolks (about 60gr)
180 gr flour for general purposes
80 gr ground almonds
110 gr ground hazelnuts
a pinch of salt
1 whole lemon zest
200 gr dark chocolate
250 ml heavy cream
30 gr powdered sugar (optional for the filling)
1 teaspoon of vanilla flavour
300 gr fresh strawberries
1 gelatin sheet
a few mint leaves
a bit of water
Cut the butter (at room temperature) in cubes and mix it well with coconut sugar, lemon zest and salt.
Add yolks into the whipped butter and continue with mixing until you get a smooth mixture.
Then gradually add regular flour, ground hazelnuts and almonds and mix until you get a smooth mixture.
Form dough from the mixture, wrap it in the transparent foil and leave in the fridge to cool for a minimum of 2-3 hours, but the best thing to do is to leave it overnight.
Then take out the tart crust, remove "the weight" and bake it for 7-8 minutes more. Pay attention not to overbake the crust because it will be hard later.
Tart crust is done when you stick a toothpick into it and it stays dry when you take it out.
While the tart is baking, prepare the filling, clean and chop the strawberries.
Heat up the heavy cream to the boiling point in a small bowl and remove from the burner.
Add broken chocolate, vanilla flavour (powdered sugar is optional) and mix it all together until the chocolate is completely melted and you get a smoth and shiny chocolate filling.
In the meantime tart crust will already be baked. Take it out of the oven, and put the filling into a pastry bag and fill the tart.
Tart crust and filling have to be the same temperature while filling (not too hot, but not too cold either...the best is room temperature).
Add strawberries on the chocolate filling, sprinkle with coconut flour and decorate with mint.
The only thing left to do is cool it down in the fridge for about 2-3 hours before serving, if you can handle it 🙂 We couldn't 🙂