Curtis Stone's dark chocolate and strawberry tart


"No need to turn the oven on for this lush dessert," says Curtis Stone. "The chocolate crumb crust is filled a silky chocolate custard and topped with strawberries, then all you need to do is chill."

You'll need

350 ml milk 2 tsp vanilla extract 5 egg yolks 30 gm cornflour 100 gm caster sugar 15 gm unsalted butter, diced 220 gm dark chocolate (60% cocoa solids), finely chopped Olive oil spray, for greasing 2 tsp coconut oil 210 gm chocolate wafer biscuits (about 35) 750 gm (about 3 punnets) strawberries, hulled and quartered 1 tbsp lemon juice Dark chocolate curls, to serve (optional)

Method

  • 01
  • Bring milk and vanilla to a simmer in a saucepan over medium heat. Meanwhile, whisk yolks, cornflour, 65gm sugar and ½ tsp salt in a bowl until thick and pale (2-3 minutes). Gradually whisk warm milk into yolk mixture, return to pan, then whisk continuously until mixture is thick and glossy, and bubbles start to burst on the surface (2-3 minutes). Remove from heat, whisk in butter and 150gm chocolate until melted and combined, then strain through a fine sieve into a shallow dish. Press a sheet of plastic wrap directly on surface of custard and refrigerate to chill (2-2½ hours). Custard can be made up to 2 days ahead, covered and refrigerated. Gently stir custard to loosen it before serving.
  • 02
  • Meanwhile, lightly oil a 24cm-diameter fluted tart tin with a removable base, line base with baking paper, then lightly oil paper.
  • 03
  • Stir coconut oil and remaining chocolate in a bowl over a saucepan of simmering water until melted. Process wafer biscuits to fine crumbs in a food processor, add melted chocolate and a pinch of salt and pulse until combined. Press mixture into tart tin to cover base and sides evenly, then refrigerate until chilled and firm (30-40 minutes).
  • 04
  • Toss strawberries with lemon juice and remaining sugar in a large bowl to coat, then stand, tossing occasionally, until sugar dissolves (12-15 minutes).
  • 05
  • To serve, remove crust from tin, running the tip of a small knife around bottom edge to loosen from base. Spoon a small dollop of custard on a platter and place crust on top (this will keep tart from sliding around), then spread remaining custard evenly inside crust. Top with strawberries and chill until filling is firm (25-30 minutes). Scatter with chocolate curls and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2017

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