Inversed chocolate tart with strawberries

Eleni Tsemperaki Mottet
Apr 20, 2016
2 min read

For 8 people

Preparation 10 '

Baking 30

Waiting 1 hour

Ingredients

4 large eggs

120g combined almond powder and hazelnuts

100 g all -purpose flour

2 tsps of baking powder

6 tbsps of fresh liquid cream

90 g of caster sugar

200 gr of melted dark chocolate

150 g vegetable oil (eg corn oil). For this preparation, I have used special oil made of processed grape pips . It’s very good oil for baking and for pastry, without an intense aroma combined beautifully with the other ingredients.

2 tsp baking powder.

1 jar of straberry jam

200 grs of strawberries

For the chocolate ganache

200 grs of dark chocolate cut to small chunks

7 tbsps of fresh liquid cream

7 tbsps of milk

1 tsp of vanilla extract

(optionally) 1 tbsp of nutella chocopaste

1 tbsp of honey

Preheat the oven to 180 degrees

Beat the eggs with the sugar in the mixer until they turn pale yellow and double in volume. Add the fresh liquid cream, the oil (one by one) without stopping the beating. Then add the flour sifted with the baking powder and the almond/hazelnut powder and finally add the melted chocolate and mix smoothly with a spatula.

In case you use a metallic form instead of a silicone mold, rub with butter and dust with flour. Otherwise, pour the mixture in the mold filling up about half of it or a little more.

Put it in the oven and bake for half an hour.

Then, remove it from the oven and wait for a while to cool. Invert the tart with care in a way that it will not to destroy its "walls" (Normally it should be easily inversed).

Prepare the ganache

Bring to boil the cream and the milk and pour them onto the dark chocolate and vanilla extract. Add the nutella and mix well until all ingredients are well incorporated. Finally add the honey and mix well. Let the mixture cool before frosting the tart.

Add the strawberry jam on top of the tart until the surface is well covered. Then pour the ganache to fully cover the tart. Decorate with strawberries.

Tip: For the chocolate ganache you could as well combine two different kinds of chocolates (like I did in the picture by using milk chocolate and dark chocolate)