I’m in Colorado visiting my mom this week. Boomer and I are having a great time hanging out with her and her dog Cedar. My mom’s birthday was a few weeks ago, so I decided to make her a belated birthday dinner while I was here. Chocolate and strawberries are two of her favorites and traditionally we’ve always had a strawberry-centric dessert for her birthday. When I was younger this meant a strawberry pie picked up from a restaurant in town, but of course I’m making the strawberry desserts now! Last year I did a cream cheese pound cake with strawberry coulis which was pretty incredible but lacked a chocolate component.
I made up for that this year with a chocolate truffle tart topped with fresh strawberries and coconut whipped cream. The chocolate tart is dense and intensely chocolate flavored, just like the inside of a chocolate truffle. The fresh berries and fluffy coconut whipped cream help balance the richness of the tart. I was really pleased with how the coconut whipped cream turned out, it was easy to make and added a light coconut flavor to the dessert.
The coconut whipped cream does require a bit of planning ahead since the coconut milk needs to sit undisturbed for a few days to allow the liquid and solids to separate and also needs to be chilled in the fridge. Regular whipped cream would be delicious if you don’t have coconut milk on hand.
I know the directions are kind of long, but I promise this is an easy and impressive dessert to prepare!
- Tart Crust
- 1 egg yolk
- 1 tbl. heavy cream
- ½ tsp. vanilla extract
- 1¼ cups flour, plus additional for dusting the counter
- ⅔ cup powdered sugar
- ¼ tsp. salt
- ½ cup cold, unsalted butter cut into 1 tablespoon sized pieces
- Chocolate Filling
- 12 oz. bittersweet chocolate, finely chopped (use the best quality you can find)
- 6 tbl. unsalted butter, softened
- 1 cup heavy cream
- Whipped Cream
- 1 tbl. Amaretto (or other liqueur- optional)
- 13.5 oz can full-fat coconut milk, chilled and unshaken
- 2-3 tablespoons powdered sugar
- Fresh strawberries or raspberries
- Prepare the tart crust by whisking the egg yolk, cream and vanilla together in a small bowl. Place the flour, sugar and salt in a food processor and pulse to combine. Add the butter pieces and pulse briefly to cut the butter into the flour, the mixture will resemble coarse sand. With the machine running, pour in the egg mixture and process for about 12 seconds until the dough loosely comes together, it will still appear crumbly. Turn the dough onto a sheet of plastic wrap and press into a 6-inch circle. Refrigerate for at least 1 hour, or up to 48 hours.
- Remove the dough from the fridge, if it was refrigerated for more than an hour let it stand at room temperature for a few minutes until it is malleable. Roll the dough into a 13-inch circle then transfer to a lightly greased 9-inch tart pan. Press the dough into the base and sides of the tart pan and remove the excess dough from the top (I used the extra dough in a mini-sized tart pan to make an additional tart). Set the pan in the freezer for about 30 minutes.
- Preheat the oven to 375 degrees and adjust the oven rack to the middle position. Press a square of foil into the shell and over the sides, then weigh down with pie weights (dried beans or uncooked rice will also work). Bake for 25-30 minutes then take the tart out of the oven and remove the foil and weights. Bake an additional 5-8 minutes until the tart is golden brown. Transfer to a wire rack to cool completely.
- While the crust is cooling, prepare the chocolate filling. Place the butter and finely chopped chocolate in a heatproof bowl. Heat the cream to a simmer in the microwave or on the stove, then pour over the chocolate and butter. Allow it to sit for about 2 minutes so the chocolate to melt, then gently whisk until smooth. Add the Amareto then pour into the tart shell. Chill in the refrigerator for a couple of hours until the filling is firm.
- To prepare the coconut whipped cream, open the can of coconut milk and carefully scrape off the solids from the top of the can and place them in a mixing bowl. Discard the liquid or save it for a different use. Use the whisk attachment on the mixer to whip the solids for a few seconds until softened, add the powdered sugar and whip on medium-high for about 2 minutes until light and creamy.
- To serve, slice the chocolate tart then top with berries and coconut whipped cream.
Adapted from Baking Illustrated and Smells Like Home