Chocolate and strawberry tart

Tamuna Nadiradze is a pastry chef who, while living in Canada, decided to change her profession to a psychiatrist, turn her dreams into reality and study confectionery. At the age of 34, she started her career as a pastry chef from scratch. She graduating from the Faculty of Baking and Pastry Arts with a degree in Pastry at a leading Culinary College in Vancouver.
After successfully completing the College, she continued to work in various pastry shops, where she further improved and developed her knowledge. She continues to study constantly and learns new techniques from the world’s top chefs. She gets inspiration from the environment, nature and small details.
Her direction is mirror-glazed mousse desserts. Enamel art is inexhaustible for her, and each dessert is unique, which is almost never repeated. In 2022, she returned to Georgia to share her knowledge and experience with all those who loves this activity.
She has created an online learning platform and will soon publish courses through which those who wish will have the opportunity to learn how to make mirror-glazed mousse desserts without leaving home. “I am still amazed by the fact that by combining various simple ingredients, you can get a dessert with magical flavors and visuals.”

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Recipe author

Tamuna Nadiradze

Ingredients

Butter

90 gram

Powdered sugar

50 gram

sugar (pure confectionery sugar is preferred)

250 gram

Cocoa

22.5 gram

Salt

1 a pinch

Flour

172.5 gram

Almond flour

22.5 gram

Egg

1 piece

cream 33%

230 gram

cream cheese 70%

225 gram

vanilla extract

1 /2 Teaspoon

dark or milk chocolate

200 gram

chocolate for topping the base of the tart

10 gram

strawberry

120 gram

Strawberry for decoration

10 piece

Citric acid

1 gram

lemon juice

10 gram

step

Roll out the dough between 2 pieces of baking paper to a thickness of about 3 mm and freeze in a fridge for 1 hour. Place the flattened dough in the tart pan. Cut off the excess parts and mash the dough with a fork. To prevent the tart dough from puffing up during baking, place a hand-folded baking paper on top of the tart dough, add rice or beans for weight so that the entire surface is well covered and bake for 12 minutes (on top and bottom). Remove the rice/bean paper and return the pan to the oven for 5 minutes this time. Cool in the mold and then remove.

step

Strawberry jam: 120 g of blended strawberries, 100 g of sugar, 10 g of lemon juice or 1 g of citric acid. Boil the strawberries and sugar to a low temperature of 103 degrees. Remove from heat and add lemon juice (or citric acid). Freeze in the fridge to thicken well.

step

Chocolate and cream cheese filling: 150 g sugar, 225 g cream cheese 70%, ½ tsp vanilla extract, 200 g dark or milk chocolate +/- 10 g to spread on the base of the tart, 230 g cream 33%. First, whip the cold cream in half until it has a body, but it should not be a stiff cream, and then store it in the refrigerator.

step

In the same bowl, beat the cream cheese with a mixer until soft. Add sugar, vanilla and melted chocolate. Mix until a uniform mass is obtained. Add the whipped cream in 2 steps, mix carefully by hand to get a homogeneous airy mass.

step

Assembly: brush the cooled tart with melted chocolate and leave it in the freezer for 2-3 minutes. (This stage will protect the biscuit from getting wet and keep it loose before serving)

step

Apply a thin layer of cold strawberry jam. Using a pastry bag, add the cream cheese and chocolate filling.

step

Finally, garnish with strawberries as desired.

Serve

Bon Appetite!

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