Dinner party guests will be delighted by this chocolate treat – paired with the fresh taste of strawberries, this is a truly delectable dish.


Serves 4 to 8


  • 150g plain flour
    1 tblspn cocoa powder
    60g unsalted butter softened
    60g castor sugar
    1 large free range egg
    Pinch salt


  • 200g good quality dark chocolate, melted (keep some to brush the plates)
    300ml thickened cream
    2 large free-range eggs
    80g castor sugar
    Few drops vanilla essence
    1 punnet of strawberries (washed and halved)
    1 tblspn sugar
    500ml tub of your favourite strawberry ice cream or sorbet


To make the crust:

Sift flour with the cocoa powder and a pinch of salt. Beat the butter and sugar in a separate bowl until pale and thick. Mix in the egg, then beat in flour mixture and knead into smooth dough. Dust hands with flour and form dough into a flat disc.

Wrap in plastic and chill in the fridge for 30 minutes. Pre-heat oven to 190°C. Lightly grease and flour a 22cm tart pan. Wash and halve the strawberries, place in a microwave bowl and sprinkle with a tablespoon of sugar. Cover and cook in the microwave for one minute on high.

Remove and stir gently to dissolve the sugar. Re-cover and cool in the fridge. They should be slightly softened.Roll out the dough from the fridge between sheets of baking paper to just larger than the size of the pan. Use to line pan pressing into the sides and trim to fit.

Chill for 15-20 minutes. Prick base, line with paper and grains and bake blind for 15 minutes. Remove paper and grains and bake for a further 5 minutes. Reduce oven to 150°C.

To make the filling:

Brush a third of the melted chocolate over the cooked base. Bring the cream to the boil in a pan and slowly pour
over the remaining chocolate and stir until smooth. Whisk together the eggs, sugar and vanilla, then combine with chocolate cream.

Place the tart in the oven and pull the shelf out. Fill the tart with the mixture and push gently back into the oven. Bake for 30-35 minutes. The filling will wobble but sets in the pan. Cool before cutting.

To serve:

Brush a little chocolate on the plates, place a wedge of the tart with a scoop of sorbet or ice cream, the stewed
strawberries and a little syrup.