rose water strawberry black cocoa tart
there are few parings as perfect as strawberries and chocolate. playing off that pairing, this tart takes the bold, dark flavor of black cocoa and pairs with with a rich. silky bittersweet ganache for the ultimate chocolate tart. the rose water macerated strawberries bring a sweet, lightly floral and tart note to this classic dessert. chocolate and strawberries never looked so good.
Equipment
- 9" springform pan with removeable bottom
- parchment paper
- pie weights, dried rice or beans
- sauce pan
- mesh strainer
Ingredients
chocolate almond crust
- 2 c almond flour (225g)
- ¼ c black cooca powder (20g)
- ⅓ c sugar (74g)
- 10 tbsp unsalted butter, browned and cooled slightly (113g)
- 2 tsp espresso powder, optional
- ½ tsp salt
ganache
- 6 oz. assorted chocolate, chopped (170g)
- 6 oz. heavy cream
- 1 large egg, room temperature
- 1 tsp vanilla bean paste (sub vanilla extract)
- ¼ tsp salt
rose water strawberries
- 1 lb strawberries, leaves removed, sliced in half lengthwise
- 1 tbsp sugar
- ½ - 1 tsp rose water, optional
- 1 tbsp water
Instructions
- Preheat oven to 350 F, line bottom and sides of a springform pan with parchment paper. Lightly grease pan with butter. I use a pastry brush dipped in some of the melted butter. To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim foam from the top and cool for 5 minutes. Whisk together the almond flour, black cocoa, almond flour, sugar, and salt. Pour slightly cooled butter into the the chocolate flour mixture. Press into prepared pan, starting 1" along the sides and working your way to the bottom. Line the crust with a piece of parchment paper, cut 2" longer than the diameter of the tart pan. Press parchment gently onto the bottom. Line with pie weights, rice or dried beans. Chill in freezer for 20-30 minutes. Remove from freezer and bake at 350 F for 10 minutes. Remove from oven, remove parchment paper and pie weights and rest on cooling rack until the ganache is ready.
- While the crust is baking, prepare the ganache. Finely chop chocolate into a large bowl where most pieces are in a single/shallow layer. Heat heavy cream in a sauce pan over low-medium heat until barely scalding, but not boiling. Pour over the chopped chocolate and let sit for 4-5 minutes. Do not disturb the chocolate during this time! Using a whisk, stir the chocolate/cream unitl well combined and silky. Add egg, vanilla and salt, stirring everything together until smooth and well combined. Pour into par-baked crust and bake at 350 F for additional 15 minutes, or until the ganache has set. Allow to fully cool to room temperature before topping. Once cooled, it can be chilled in the fridge for several hourse or topped and served.
- To prepare the rose water strawberries, place sliced strawberries, rose water and sugar into a bowl. Stir well to combine. Allow berries to macerate, (break down) over at least 30 minutes or up to 90 minutes. Strain berries through a mesh strainer, catchinfg the juices into a bowl or small sauce pan. This is to make the glaze.
- To make the strawberry/rose water glaze, add strained juices and 1 tablspoon water to small saucepan. Heat over medium heat until the liquid begins to thicken and the sugar has fully dissolved, about 5-8 minutes. Cool to room temperature and pour or brush onto the strawberries right before serving.
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