There is no competition for me when it comes to tarts. If I had to choose one, even over tart au citron, tart tatin, tarte aux poires and chocolate tart, it would be the little glazed strawberry tarts with creme patissiere you get in Parisian bakeries. Unbeatable. However, I'm not in Paris as often as I'd like so they remain an occasional piece of heaven.
Most tarts take a little effort though, and that's fine. But not this one. Today's recipe is a really quick shortbread tart with a simple chocolate ganache topped with fruit, herbs, chia seeds, honey and strawberry powder (you can use cocoa if you prefer).
The base is the standard shortbread 1:2:3 recipe (sugar, butter, flour) but I've used coconut sugar and coconut flour instead. You can use caster and wheat if you prefer, the recipe is the same. This way gives a lovely coconutiness to the base which goes very well with the chocolate and is also gluten free for those of you who are gluten intolerant.
You'll have some shortbread mix left over as well for bonus biscuits which you could use for this recipe or just plain with a cup of Earl Grey tea. Use your favourite soft fruits and plenty of honey. Pretend it's one of your 'five a day'.
Ingredients For the shortbread 100g cold butter 200g coconut sugar 300g coconut flour
For the filling 250ml double cream 250g dark chocolate (70% cacao), smashed up Blueberries, raspberries, strawberries and kiwi A sprinkle of chia seeds 1 tbsp raw honey A few basil and thyme leaves 1tbsp strawberry powder
Method Mix together the butter flour and sugar in a bowl by hand until well combined and breadcrumb-like. Press evenly into a fluted 20cm (9") tart tin and bake at 170c for about ten minutes, or until golden brown. Make sure it's evenly cooked.
Leave to cool while you make the filling. Bring the cream to just below the boil then pour onto the chocolate and stir well until melted, glossy and smooth. Pour into the tart case then top with the fruit, chia seeds and herbs and leave somewhere cool to set.
Drizzle with honey, add the herbs and dust the strawberry powder over to serve.