Rich chocolate mingles with luscious strawberry and the smooth flavor of red tea in this decadent dessert. Share it with your sweetheart this Valentine's Day!
Ingredients:
Crust
Crust
Ingredients:
Crust
- 1 Tea Bag of Strawberry Cuppa Chocolate
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar
- 1 cup flour
- ½ cup (1 stick) of cold unsalted butter cut into small pieces
- 2 Tbsp milk
- 1 tsp vanilla
- ½ cup heavy cream
- 2 Tea Bags of Strawberry Cuppa Chocolate
- 3 oz unsweetened chocolate
- 4 oz semisweet chocolate (or ½ cup if using chocolate chips)
- 1 ½ cups sugar
- 3 eggs
- 1 cup flour
- 1 lb of fresh strawberries
- ¼ cup of sugar
- 1 Tbsp lemon juice
Crust
- Cut tea bag and pour the contents of Strawberry Chocolate into a small skillet. Lightly toast until aromas are released. Set aside to cool.
- Pulse the flour, cocoa, sugar and toasted tea in a food processor until well blended. Add butter and pulse until mixture resembles coarse meal.
- Add milk and vanilla and process until dough comes together.
- Pat dough into a disc and wrap in plastic wrap. Chill for at least 1 hour.
- Combine cream and two tea bags of Strawberry Chocolate Tea in a small saucepan over medium heat. When small bubbles begin to form, lower heat and simmer for 5 minutes allowing tea to steep into the cream.
- After five minutes remove from heat, discard tea bags. Add both chocolates to saucepan with cream and stir until all the chocolate is melted and smooth.
- Add the sugar and stir until mixture is slightly dissolved. Add eggs one at a time incorporating well.
- Add flour and stir until smooth again. Set aside.
- Hull and slice strawberries.
- In a skillet over medium heat, add 1 cup of sliced strawberries, sugar and lemon juice until sugar dissolves and mixture slightly thickens. Set aside.
- On a well floured surface, roll out dough so that it is slightly bigger then your tart pan (9 or 10 inch pan). Press dough gently into the pan and trim. Fill the pan with about 1/3 of the chocolate filling, making sure that it covers the bottom of the pan.
- Reserve ¼ cup of the syrup from the strawberry compote.
- Spread the rest of the strawberry compote over the chocolate. Layer the remaining chocolate filling into the pan spreading gently to cover berries.
- Bake for 45 minutes at 350 degrees. Insert toothpick into the center of the tart. If the toothpick is clean, remove from oven and cool on wire rack for 30 minutes.
- When tart is completely cool, decorate with remaining sliced strawberries. Dust with powdered sugar (optional).
