Strawberry Chocolate Tart

Growing up, in the place of fast food my mother would take me to French cafes..... 

It was so magical, that first step inside the door, with the pastry display in front of you, glass shiny and clear and the sweets freshly made and begging to be devoured. Because she was (and still is) paranoid I'm going to drop dead of diabetes at a young age despite being as healthy as a horse, the only treats she would allow were the ones without the word "cake" or "pie" in the name. 

Naturally, being a fruit lover, I gravitated towards the tarts like a cat to fish. 

To me, they were mysterious. How was the crust so sweet and buttery and light? How did they get the fruit to glisten? Were the heck could I get that chocolate?

So when mummy dearest sent me her copy of The Silver Palate Cookbook, which she had owned for literally 30 years, this recipe took the spot of FIRST TO TRY OR I WOULD HATE MYSELF FOREVER.

I admit, I was intimidated by it. I had never made chocolate. Or a pie crust let alone a tart crust. The closest I had ever gotten to baking without a store-bought box of mix was a few days earlier when I made my first ever Super Moist Apple Cake (recipe can be found in the Favorite Recipes sections). But, fueled by caffeine, an over-sized ego and a desire to impress the friends who would be eating my dessert as part of Thanksgiving Dinner, I forged ahead. 

And it was delicious! 

Even though I didn't use Red Currant Glaze (couldn't find the jam at any of the grocery stores near me) and didn't use the exact right kind of chocolate, I absolutely adored it, especially the undertones of brandy (couldn't find any Kirsch either). 

It was definitely well worth the extra time it took to make!

What You'll Need:

• 9-inch pre-baked Sweet Buttery Tart Crust (recipe follows)
• Chocolate Filling (recipe follows)
• 1 1/2 pints strawberries, washed, stemmed and dried
• 1/2 cup Red Currant Glaze (recipe follows)
• a sprig of fresh mint (garnish) (optional)
• & 3~4 hours 

Overview

8 portions

1. White chocolate filling is still warm, spread it in the tart shell about 1/8 inch thick.
2. Place berries, tips up, over the warm chocolate filling in a circular pattern, working from the outside in until the surface is cocered. Warm the glaze until thin enough to brush easily, then coat berries evenly.
3. Refrigerate tart for 2 hours; remove from refrigerator 45 minutes before serving. Garnish with a mint sprig. 

Sweet Buttery Tart Crust

this part of the recipe will take the longest

Ingredients:

• 1 3/4 cups unbleached all-purpose flour
• 1/4 cup very fine granulated sugar
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) sweet butter, chilled
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 teaspoons cold water

Directions:

1. Sift flour, sugar and salt into a mizing bowl. Cut chilled butter into pieces into the bowl. Ising your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal. Be careful to only use your fingertips as your palms will warm the dough.
2. Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. This should not take more than 30 to 45 seconds. 
3. Place the ball of dough on a pastry board. With the heel of your hand, smear about 1.4 cup of dough away from you into a 6 to 8 inch smear; repeat until all dough has been dealt with. Scrape dough together; reform into a ball, wrap in wax paper, and chill for 2 to 3 hours.
4. Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. Work quickly, as the dough can become sticky. 
5. Line either an 8 or 9 inch false-bottom tart pan with the dough, fitting it loosely into the pan and pressing to fit sides. Trim edges 3/4 inch outside top of pan, and fold this edge over to inside and press into place with fingers. Chill.
6. Preheat oven to 425 F.
7. Line dough in the part pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and beans. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven for 3 to 4 minutes longer. For a fully baked shell, return for 8 to 10 minutes longer, or until edges are a light brown. 

Chocolate Filling

Ingredients:

• 1 cup semisweet chocolate pieces
• 2 tablespoons sweet butter, melted
• 3 tablespoons Kirsch (brandy)
• 1/4 cup confectioners' sugar, sifted
• 1 tablespoon water

Directions:

1. Melt chocolate in a bowl placed over simmering water. This will take about 20 minutes. When chocolate has reached 110 F, add melted butter and Kirsch. Whisk quickly and thoroughly until smooth.
2. Add confectioners' sugar and water, continuing to whisk until smooth.
3. While the mixture is still warm, pour it into the tart shell.

Red Currant Glaze

Ingredients:

• 3 tablespoons red currant jelly
• 1 tablespoon Kirsch

Directions:

1. Whisk jelly and Kirsch together over medium heat until smooth. Use glaze while warm.