Ingredients
Scale
- 1 1/4 cups all-purpose flour (substitute with gluten-free flour blend for a gluten-free option)
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 7 ounces bittersweet chocolate, finely chopped (or good-quality dark chocolate chips)
- 3/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 cup fresh strawberries, hulled and sliced
- Optional garnish: fresh mint leaves or a light dusting of powdered sugar
When I make this tart, I always keep a little extra vanilla extract on hand—Mama Lou swore by it for bringing out the best in every dessert. And if fresh strawberries aren’t in season, sometimes Ouma and I would use frozen ones that we’d gently thaw, knowing that love could sweeten even the simplest ingredients.
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs. This step always reminds me of sitting on the kitchen stool, watching Mama Lou’s hands work the dough with such care.
- Beat the egg yolk with vanilla extract and add it to the flour mixture. Gently bring the dough together with your hands, forming a ball. Don’t overwork it—Mama Lou always said, “The secret is in the tenderness.” Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the base lightly with a fork to prevent puffing. I remember Ouma sneaking a little nibble at this stage, always so curious about how the crust would turn out.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is golden and firm to the touch. Let it cool completely before adding the filling.
- To make the ganache, heat the heavy cream and granulated sugar in a small saucepan over medium heat until just simmering. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy. This is where the magic happens—just like when Mama Lou whispered that “patience sweetens the soul.”
- Pour the ganache into the cooled tart shell and smooth the surface with a spatula. Refrigerate for at least 2 hours, or until the ganache is set but still creamy.
- Arrange the sliced strawberries beautifully over the set ganache. Add a few fresh mint leaves or a light dusting of powdered sugar if you like. I always think of this as the “love letter” on top, a final touch that makes the dessert feel personal and special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
