Chocolate Tart with Strawberries on Buckwheat Shortcrust
Baking and Desserts • European
Description
Chocolate Tart with Strawberries on Buckwheat Shortcrust
Ingredients
- Buckwheat Groats 5 oz
- Wheat Flour 0 oz
- Chicken Egg 1 piece
- Butter 5 oz
- Chocolate 5 oz
- Strawberry 10 oz
- Vanilla salt 0 oz
- Mulled Wine 0 fl oz
Step-by-Step Guide
Step 1
Tart base: Soften the butter in a water bath, mix with the flours, add the egg, and knead into a ball of uniform, dense dough, then refrigerate for 30 minutes.
Step 2
Filling: Wash the strawberries, remove the stems, and slice them. Place in a non-stick skillet without oil, add the wine and vanilla sugar, and simmer on low heat for about 5-7 minutes.
Step 3
Melt the chocolate in a water bath and pour it over the strawberries.
Step 4
Take the dough out of the refrigerator and roll it out to a thickness of 0.5-1 cm, then carefully place it into the tart pan.
Step 5
Pour the filling into the dough, fold or trim the edges to prevent burning.
Step 6
Place in the oven and bake for 25-30 minutes at 355°F.
Step 7
Cool to room temperature, then refrigerate for 1.5-2 hours.
Step 8
Before serving, cut into thin slices and garnish with orange wedges (optional).
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