Strawberry Tart with Chocolate Crust
This easy to make strawberry tart with an Oreo tart crust has a delicious filling of fresh strawberries with a strawberry syrup that sets when cooled. Individual slices are served with strawberry sauce and whipped cream.
Equipment
- 1 (9-inch) removable bottom tart pan
Ingredients
Chocolate Oreo Crust:
- 250 grams Oreo cookie sandwiches (18 cookies)
- 56 grams unsalted butter (4 tablespoons), melted
Strawberry Filling:
- 450 grams fresh strawberries, rinsed, stems removed (16 ounces)
- 8 grams cornstarch (1 tablespoon)
- 13 grams light brown sugar (1 tablespoon)
Strawberry Syrup:
- 225 grams fresh strawberries, rinsed, stemmed and diced
- 5 grams fresh lemon juice (1 teaspoon)
- 1/4 cup strawberry preserves
- 25 grams powdered sugar (3 tablespoons)
- 1 gram agar agar powder (1/4 teaspoon)
Instructions
Chocolate Oreo Crust:
- Add Oreo cookies to food processor. Process until cookies are ground into fine crumbs.
- Add melted butter and pulse to combine.
- Transfer crumb mixture to 9-inch removable bottom tart pan. Press crumbs evenly into sides and bottom of tart pan. Chill 30 minutes.
- Preheat oven to 350 degrees F. Bake 10 minutes.
- Remove tart pan from oven and cool completely on wire rack.
Strawberry Filling:
- Preheat oven to 400 degrees F.
- Combine cornstarch and light brown sugar in small bowl. Sprinkle into bottom of cooled tart crust.
- Thinly slice strawberries lengthwise. Arrange strawberries in overlapping fashion over cornstarch mixture.
- Bake 15 minutes in preheated oven.
- Remove tart from oven and cool completely on wire rack.
Strawberry Syrup:
- Add diced fresh strawberries and strawberry preserves to saucepan. Bring to a gentle boil over medium low heat, stirring continuously.
- Reduce heat to low and cook until strawberries have softened and begin to break down.
- Add powdered sugar and agar agar powder to boiling puree. Cook 2 minutes, stirring continuously.
- Strain liquid through strainer. Use back of spoon to squeeze strawberries through strainer.
- Pour syrup over cooled strawberries in tart crust.
- Spread evenly with offset spatula to ensure the liquid reaches covers the strawberries.
- Cool to room temperature.
- Cover and refrigerate to store.