Dark Chocolate Tart with Dipped Strawberries

Ingredients

For 10 servings

• 390 g dark chocolate, for ganache and dipping
• 25 g cocoa powder
• 250 g chocolate wafer biscuits, crushed
• 12 piece strawberries
• 150 g raspberries
• 300 g heavy cream
• 84 g unsalted butter, melted
• 110 g cream cheese, softened
• 24 g icing sugar
• 7.5 g vanilla extract
• 4 g espresso powder
• 3 g flaky sea salt
• 24 g caster sugar
• 5 g neutral oil

Method

1. 1

   Heat the oven to 175°C. Mix the crushed biscuits, cocoa, melted butter and caster sugar to wet-sand and press into a 23 cm tart tin.

2. 2

   Bake for 10 minutes, then cool completely.

3. 3

   Warm most of the cream until steaming and pour over the chopped dark chocolate and espresso powder; stir smooth and add a little vanilla.

4. 4

   Pour the ganache into the crust and chill for 2–3 hours, until set.

5. 5

   Melt the reserved chocolate with the oil and dip 6 dried strawberries; set on parchment.

6. 6

   Whip the remaining cream with the cream cheese, icing sugar and vanilla, then top the tart with fresh berries, the dipped strawberries and swirls of cream. Finish with flaky salt.