Tuesday, 1 July 2014


Its Wimbledon time and that calls for one thing. Strawberries and cream! There are many recipes for S+C based cakes on line but when I had to think of something to make for a chocolate lovers birthday today I thought chocolate tart with strawberries on top! Perfect.

Wheres the cream you may ask? Well not only is the filling essentially just a beautifully rich and smooth chocolate and double cream ganache but a nice dribble (or lashing!) of single cream makes the perfect accomplishment.

Ive mentioned many times my love of making homemade shortcrust and ill say it again - there is nothing better than a homemade tart base. However whats great about this recipe is that if your very busy and important you can buy ready made pastry and slash your prep time right down. You could even just buy a pre made tart base and simply prepare the filling, pour in the base and whack in the fridge and voila! Dessert is made and you can crack on with the rest of your day.

Of course the strawberries are there because of Wimbledon and they are totes amaze due to being in season right now but of course you can use whatever you have available to you. Any berry would be fab just be cautious that you wash and then dry anything you place on the tart and that any frozen fruit is thoroughly defrosted. Any moisture will make the filling soggy and it wont be as enjoyable.

Wearing tennis whites is completely optional but if you want the full Wimbledon experience, don your shorts, pour a glass of Pimms and give the recipe a go today.

Wimbledon Tart

For The Pastry

100g Hard Butter (cut into small cubes)
 170g Plain Flour
30g Ground Almonds
50g Golden Caster Sugar
Zest Of 1 Lemon
Half Tsp Vanilla Extract
1 or 2 Egg Yolks
For The Filling
240ml Double Cream
200g Chopped Dark Chocolate
75g Dark Chocolate
Chocolate Sprinkles
Approximately 10-12 Strawberries
  1. Begin with the pastry, place the butter and flour into a bowl and with cold dry hands rub them together until all the butter is mixed in and it resembles breadcrumbs. Take the time to make sure all the butter is mixed in so your pastry is nice and short when baked.
  2. Mix in the almonds, sugar and lemon zest and mix until well combined. Add in the vanilla extract and 1 of the egg yolks. Start to work the pastry together with your hand. If the dough is notcoming together then add a second egg yolk.
  3. Once the pastry has come together, roll into a tight ball and wrap in cling film. Leave in the fridge to firm up for at least 30 minutes but if you leave it for any longer keep an eye on it so that it doesn't go too firm and hard to roll out. Turn your oven on to 200 degrees (180 fan).
  4. After resting in the fridge, take out your pastry and on a floured surface roll out the pastry as thin as you can so that it will fit into a 20cm tart tin. Use any leftover pastry to patch up any breakage.
  5. Place a piece of foil into the tart and pour in some baking beans(use rice if you don't have beans). Place the bean filled tart case into the oven for 15 minutes before removing the foil and beans and baking for a further 6 minutes or until the pastry is golden brown. Once baked, remove from the oven and leave to cool.
  6. Once the tart case is cool, add the cream, chocolate and sugar into a heat proof bowl and set over a pan of boiling water. Don't let the water touch the base of the bowl. Stir occasionally until you have a runny yet thick (if that makes sense!) chocolate mixture.
  7. Pour the chocolate filling into the tart case and level out with a spatula. Place in the fridge to for 30 minutes.
  8. After the 30 minutes the tart should of cooled and firmed up enough for you to cover the with your chocolate sprinkles. Chop your strawberries in half and place them on top too in any manner you think is the most delectable looking.
  9. Place back in the fridge for a final 30 minutes to allow the filling to set completely before serving.
You don't have to use chocolate sprinkles either. Gold powder, those strange metal ball things, anything you like or have to hand. Grab a few bit and get the kids to decorate your tart too, it's a great way to get them involved in the baking.
Take the tart out of the fridge 30 minutes or so to soften the filling slightly and then all you need to do is get that cream and Pimms on the go and slide a fork right through your delicious creation.

Game, Set and Match!


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