Chocolate-Covered Strawberry Tart

Votes: 1

Time: 5 hours 40 minutes
Complexity: easily
Servings: 12

This luxurious tart will delight any chocolate-dipped strawberry lover. Not only is it topped with fresh berries, but you'll even taste the strawberries in the soft white chocolate filling! The combination of the delicate filling, crumbly crust, and crunchy chocolate topping will surely impress your guests. To cut the dessert neatly, dip your knife in hot water and wipe it dry after each cut. This Chocolate-Dipped Strawberry Tart is a perfect treat for Valentine's Day or March 8th.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2.5 cups chopped chocolate wafer cookies (about 250 gr.)
2 tablespoons of sugar
110 g unsalted butter, melted

Filling

2 cups heavy cream
0.5 cups of milk
1 packet (34 g) of freeze-dried strawberries
1 package (340 g) white chocolate granules
2 tsp vanilla extract

Topping

1 cup of setting chocolate ice cream topping
7 chocolate-covered strawberries drizzled with white chocolate
16 strawberries, hulled and halved

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer cookies, milk, cream, white chocolate, chocolate chips (granules), strawberry

Cooking the dish according to the recipe:

Cake:

Preheat oven to 175°C.

In a large bowl, combine crushed chocolate wafer cookies and sugar. Pour in melted butter and mix well. Pour the mixture into a 27cm pie pan. Place on a baking sheet and bake for 10 minutes. Let cool completely.
Filling:

In a medium saucepan, combine the cream, milk, and freeze-dried strawberries. Bring to a boil, remove from heat, and stir in the white chocolate and vanilla extract. Let sit for a few minutes until the chocolate melts, then stir.

Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Spread the filling on the prepared crust and refrigerate for 3-4 hours until completely set. Once set, place in the freezer for 30 minutes.

Topping:

Pour the filling chocolate ice cream toppingto completely cover it. Place the chocolate-covered strawberries in the center of the tart. Arrange the sliced strawberries side by side, cut-side down, along the edge of the tart, with the pointed ends facing the center. Slice the tart with a hot knife and serve.