Strawberry Chocolate Tart

For the strawberry chocolate tart, mix yolks, water and vanilla sugar in a bowl. Cut butter into pieces and knead with flour, sugar and salt. Add yolks and knead well.

Shape dough into a ball and let rest, covered, in refrigerator for 30 minutes. Roll out dough on a floured work surface (about 30cm in diameter).

Grease a tart pan with butter and sprinkle with flour. Place dough in the mold without pressing, if possible. The edge should be 2 cm high.

Preheat oven to 150 degrees convection. Break the couverture into pieces, melt in a bain-marie with the whipped cream and allow to cool.

Mix yolks and vanilla sugar and stir into the cold couverture. Couverture must not be too hot, otherwise the yolk will set!

Spread the chocolate cream on the dough and bake for about 30 minutes. Let the tart cool and chill in the refrigerator for 30 minutes.

Cut strawberries into slices and spread on the tart. Chop dark chocolate, melt and put in a freezer bag.

Cut off tip, draw strips over strawberries and chill tart again.

Preparation Tip:

Garnish the strawberry chocolate tart with mint.

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