How to Make Tart with Strawberries

I’m known to love chocolate and strawberries whenever they come together in a dessert, so while it was still in the season I made a great chocolate strawberry tart. It’s one of those nice sweet snacks that doesn’t require too much effort.
The result is fantastic both in appearance and irresistible chocolate taste.

If you like chocolate desserts, this is a recipe you must try because, apart from being extremely tasty, it is made quickly and without baking. I made the base from biscuits mixed with butter. I made it several times using several different recipes. It turned out to be excellent, so if you like the chocolate flavor of the cookies, it’s a hit in terms of speed, as well as taste.

Chocolate Tart with Strawberries Made of Two Kinds of Chocolate

This strawberry chocolate tart is made with two types of chocolate. When making the cream, she mixed dark chocolate with 70 percent cocoa, as well as regular milk chocolate. The cream obtained in this way has an excellent balanced taste that gives the best of both chocolates. Combined with strawberries and chopped almonds, this is really a little bit of perfection!

I made everything in a mini version with two special tart molds and so after cutting I got two models of small slices.
You can also make it when the strawberry season is over with other fruits like raspberries.

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Tart with Strawberries

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Desserts

By queensrecipes – Serves: 8

Prep Time: 20 minutes – Cooking Time: 5 minutes – Total Time: 25 minutes

Ingredients

• 30 pieces of biscuits
• 100 grams of butter
• 200 grams of milk chocolate
• 100 grams of chocolate with 70% cocoa
• 200 ml of sweet cream
• 300 grams of strawberries
• To decorate:
• 15 pieces of peeled almonds
• whole strawberries or chopped

Instructions

1

Grind the biscuits in a blender and transfer them to a larger container.

2

Put the butter in a bowl on the stove and melt it.

3

Pour the butter into the ground biscuits and mix everything well.

4

Transfer the mixture to a 36x10 centimeter tart mold and spread the biscuit base well over the mold, paying attention to the edges.

5

Place the mold with the biscuit base in the freezer while the cream is being made.

6

Chop milk chocolate and chocolate with 70% cocoa.

7

Heat the sweet cream on the stove, add both chocolates and stir until the chocolates melt.

8

Let the cream cool down.

9

Remove the biscuit base from the freezer and carefully apply the chocolate cream to it.

10

Place whole washed strawberries on top and leave the tart overnight to cool down.

11

The next day, cut the almonds into pieces about 5x5 millimeters and sprinkle them on the cake before cutting and serving.