Strawberry Chocolate Tart Recipe

Instructions

1. Mix Gravity Powder, Almond Flour, Cocoa Powder, Salt, Add Salt-Free Butter, Cut into butter until the butter becomes small and mix.
2. Wrap it and let it rest in the fridge for about an hour, widen it, put it on a 17cm tart mold, shape it, and make a hole in the bottom with a fork.
3. Raise the lactic acid paper, raise the stone and bake it for 15 minutes in the oven at 180 degrees (190 degree 20 minutes preheating).
4. Pour hot whipped cream into the dark coverage chocolate, melt it, add unsalted butter, and mix until melted.
5. Pour a little ganache into the wrapped 15cm mousse mold, raise the whole strawberry, pour the ganache, cover the strawberries, level them, and harden them in the fridge for about 3 hours. The remaining ganache is chilled in the fridge.
6. Apply melted chocolate to the tart and put the hardened ganache on the tart.
7. Squeeze the cold hardened ganache into the rim using a shape pod.