1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
powder (Dutch-processed is recommended)
1/4 cup sugar
1/4 tsp salt
1 stick (4 ounces) cold, unsalted butter, cut into small pieces
1 large egg yolk
1+ TBS ice water
Mix dry ingredients in a medium bowl. Cut in butter. With fingers, work butter into the flour mixture until you have a crumbly mixture. Mound the mixture and make a well in the center. Stir in the egg yolk and ice water with your fingertips, like making pasta. Add just enough cold water for the dough to come together; it should still seem dry and only just hold together.
Wrap the dough in plastic, flattening to a disk, and chill until firm.
Preheat the oven to 350º F. Lightly butter a 9-inch tart pan with a removable bottom. Roll out the chilled dough and place into the tart pan. Prick the bottom of the tart all over with a fork. Place the tart on a baking sheet and bake for 14 to 18 minutes, rotating half way through. When done, remove and let the crust cool completely before filling.
9 oz bittersweet chocolate (I used 60% cacao)
8 oz whipping cream
Strawberries with Glaze
2 pints fresh strawberries, washed and hulled, divided
1/4 cup sugar
2 tsp lemon juice
2 tsp cornstarch or tapioca starch
Puree 1 pint of strawberries in blender with sugar lemon juice
and cornstarch. Pour mixture into a small saucepan and heat over low
until thickened and transparent. (For a clearer glaze, puree
strawberries and filter through a fine sieve before adding other
Slice remaining pint of strawberries in half and arrange on top of the chilled tart. Brush glaze lightly over the top of the strawberries.
The tart is probably best served the day it is made.