Strawberry Chocolate Tart

Indulge yourself with a chocolate strawberry tart. Perfect recipe in time for the strawberry season! It will melt in your mouth and give you a boost of happiness!

Dough

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder, plus more for dusting tart
• 4 tbsp sugar
• 1/4 tsp salt
• 6 tbsp unsalted butter, cut into 1/4-inch pieces (or vegan butter), plus more for greasing
• 2 tbsp water 
• 3 tbsp semisweet chocolate chips (plus more for sprinkling) (or vegan chocolate chips) 

Filling

• 1 lb fresh strawberries, hulled and thickly sliced (use more if you want your tart very full) 
• 1 tbsp sugar
• 1 tbsp cornstarch
• 1/2 tsp lemon juice
• 1/2 tsp vanilla extract

1. Pulse flour, cocoa powder, sugar, and salt in food processor until combined. Add butter and pulse until mixture is crumbly, about 10 times. Add water and pulse 5 more times. The dough at this point will come together. Use your hands to roll dough out into a disk, wrap in a plastic wrap, and chill 1 hour.

2. Preheat oven to 400F. Grease a 9-inch pan (an 11-inch pan will work also, but you'll have to spread your dough very thin.) with a removable bottom with some butter. Press dough into pan forming 1-inch edges. Place pan on 2 stacked baking sheets (this will ensure that the tart will bake evenly, according to the Vegetarian Times). Bake for 15-20 minutes or until tart shell begins to pull away from sides of pan. Remove from oven. Sprinkle with chocolate chips. Use a brush to spread melting chips to create a layer of melted chocolate on the bottom of the shell.

3. To make filling combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Let stand for 30 minutes. You will use both the strawberries and juices to create the tart. Make sure that you don't have too much juice. The strawberries are not supposed to swim in the juice, but be coated in the juice. If you have too much juice, just get rid of it.

4. Arrange strawberries on tart pressing down gently. Pour juices over strawberries. Bake for 10 minutes. Remove pan from oven and sprinkle with a little bit of chocolate chips. Put tart pan back into oven. Bake for about 10 more minutes or until  filling bubbles around edges. Cool for 10 minutes before removing tart from pan. Dust with cocoa powder. Enjoy!

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Adapted from the Vegetarian Times, June 2013, p. 60