Strawberry Chocolate Tart

Instructions

Chocolate Pâte Sablée:

1. In a large bowl sift together the dry ingredients (flour, cocoa powder, powdered sugar, powdered hazelnuts and salt). Mix to combine.
2. Incorporate the cubed butter with a fork, then help with your fingers, until evenly crumbs are formed (don't overmix!).
3. In a small bowl, whisk together the egg and vanilla extract until combined and add to the pastry crumbs: use a spatula to combine and make sure you don't overwork the dough.
4. Wrap the dough into plastic wrap, form into a rectangular and refrigerate it for at least 30 minutes.
5. Roll the dough between two plastic wrap pieces to about 30 cm diameter.
6. Line a 9 inch (22cm) tart pan with the rolled dough and press the edges. Trim the excess dough using a rolling pin or a knife .
7. Prick the dough with a fork and refrigerate it for 30 minutes before baking.
8. Line a parchment paper over the dough and fill with rice or dry beans. Bake in preheated oven at 350°F (180° C) for 15 minutes.
9. Remove the rice (or the weights you've used) and the parchment paper. Return to oven for another 10-15 minutes. Allow to cool completely before filling.

Chocolate ganache:

1. Chop the chocolate and transfer into a heat proof bowl; add the cream and melt over a bain marie. Stir until smooth.
2. Pour the chocolate ganache over the cooled crust and refrigerate for at least 2 hours or overnight.
3. Decorate with fresh strawberries and edible flowers.
4. Leave at room temperature for about 15 minutes before serving.