Chocolate Strawberry Tart

Strawberries are in season and I want to make sure I take full advantage them!

Everything has a season. The winter frost helped prep the land to grow new vegetation and clear away the dead. Each season plays an important role in helping to bear fruit. Our lives also have seasons. It’s hard to think of Spring in the thick of winter. But God gently reminds us that that He uses each season to bring out the best in us and eventually each season comes to an end.

If you ever get the chance to go to Goa, you MUST try the strawberry chocolate tart from Britto’s on Baga beach. It’s fresh slices of strawberries in a pool of chocolate ganache sitting in a pastry shell.

*Recipe*

- 1/2 lb. fresh strawberries, sliced

- pastry dough

- 1/2 c heavy cream

- 4 oz semi-sweet chocolate, chopped

* Roll out your pastry dough to about an 1/8th of an inch. Place the dough over an oven safe dish and cut off the excess from the sides. Push the pastry dough against the dish and bake in the oven at 350 degrees F for about 15-17 mins, or until the crust is golden and flaky. If you're using store-bough dough, cook according to package instructions. Set aside and cool. I have a recipe for pastry dough up on the site under "Plum tart."

* Chop up your chocolate and place in a bowl. In a small sauce pan heat up your heavy cream just up to a boil. Remove from heat and pour over your chocolate and mix until smooth. You can either use it as is and pour into your pastry shell or take it a step further. Once the ganache has cooled, you can use a whisk to whip the ganache.

* Wash your strawberries and and then pat them dry with a paper towel to remove any extra water. Slice them up any way you want and place them on top of the ganache. place in the fridge for at least an hour and serve!