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How to make it

  • Preheat oven to 375 degrees. Coat 9 or 10 inch tart pan with removable bottom with vegetable oil spray or butter.
  • Cut chilled butter into small pieces. Combine flour, sugar and salt and blend until smooth. Then add butter, blend about 20 seconds.
  • Add egg yolk, 2 tablespoons cold water, almonds and blend a few seconds.
  • Turn dough out onto surface and gather into a ball. Shape into a flattened disc. Wrap in plastic and refrigerate until well chilled, about 1 hour. Roll dough out on floured surface to 1/8-inch thick square or circle. Fit into pan, pressing up sides. Refrigerate about 30 minutes. Pierce bottom of pastry all over with fork. Bake 20 minutes or until golden. Cool.
  • Meanwhile, in small saucepan, bring cream to simmer. Turn off heat and stir in liqueur and chocolate.
  • Continue to stir until chocolate is completely melted. Spoon into cooled tart shell and spread evenly. Cut strawberries into thin slices.
  • Starting at outside of tart, arrange strawberry slices, slightly overlapping and working toward center until tart is completely covered. Heat jelly just until melted. Brush berries with warm jelly.
  • Serves 8

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    OMG, this sounds sooo gooood!!! Love the sounds of pastry here, the chocolate layer, and the red currant glaze....mmmmmm!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    This is awesome and sounds decadent. You have my 5 my friend. Yummers with a capital Y.
    Was this review helpful? Yes Flag

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