Strawberry Chocolate Tart with Buttery Pastry Step-by-step instructions

Before you start

Before starting, make sure the butter is softened to room temperature for easy mixing. Measure out all the ingredients and have a 9-inch fluted tart pan ready. If using a homemade strawberry sauce, prepare it ahead and let it cool; a thick compote works best.

Preheat the oven to 340°F (170°C) when you begin assembling the tart. Have a rolling pin, a sharp knife, and a flat surface ready for rolling and cutting the dough.

Instructions

Making the Dough

1. 1Make the Dough
   In a large bowl, whisk together the softened butter, egg, yogurt, oil, powdered sugar, vanilla, and baking powder until smooth. Gradually add the flour, stirring with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix; the dough should just come together. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
   Look for The dough is soft but not sticky, and it holds together when pressed.
   Tip Chilling the dough makes it easier to roll and prevents shrinking during baking.

After mixing, the dough should be soft but not sticky, with a slightly shiny appearance from the butter. It should hold together when pressed and be easy to roll after chilling.

The dough will have a faint vanilla aroma and a pale yellow color from the egg. If it feels too dry, add a teaspoon of yogurt or water; if too sticky, add a little flour.

Assembling the Tart

2. 2Assemble the Tart
   Preheat the oven to 340°F (170°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8-inch thick. Carefully transfer the dough to a 9-inch fluted tart pan, pressing it into the edges and trimming any excess. Spread the chocolate hazelnut spread evenly over the bottom of the crust. Pour the strawberry sauce over the chocolate layer, spreading it gently. Roll out the remaining dough scraps and cut into strips for the lattice top.
   Look for The crust is even and the lattice strips are neatly arranged.
   Tip If the dough becomes too soft, chill it again for a few minutes before rolling.

The rolled dough should be thin and even, about 1/8-inch thick. When pressed into the pan, it should fit snugly without air bubbles. The chocolate layer should be spread evenly, and the strawberry sauce should cover it without overflowing. The lattice strips should be arranged neatly, with no gaps larger than a half-inch.

Baking and Finishing

3. 3Bake and Finish
   Bake the tart in the preheated oven for 25 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool on a wire rack for at least 15 minutes. Once slightly cooled, dust generously with powdered sugar. Slice and serve warm or at room temperature.
   Look for The crust is golden and the filling is set but still glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Letting the tart cool slightly makes slicing cleaner; serve warm for a gooey filling.

As the tart bakes, the kitchen will fill with a buttery, fruity aroma. The crust will turn a golden brown, and the filling will bubble gently. After cooling, the powdered sugar dusting creates a snowy finish. The tart should feel firm to the touch but still slightly soft in the center. Let it cool completely if you want clean slices.

Common mistakes

A common mistake is overworking the dough, which can make the crust tough. Mix just until the flour is incorporated, and avoid kneading. Another issue is a soggy bottom; to prevent this, ensure the strawberry sauce is thick and not too wet, and bake the tart on the lower rack of the oven.

If the edges of the crust brown too quickly, cover them with foil. Finally, don't skip chilling the dough—it's essential for easy rolling and a crisp texture.

How to tell it’s done

The tart is done when the crust is deep golden brown and the filling is bubbling gently around the edges. To check the center, insert a toothpick into the filling; it should come out with just a few moist crumbs, not wet batter.

The internal temperature of the filling should reach 160°F (71°C) if using eggs in the dough, though the egg is baked through when the crust is golden. Let the tart cool for at least 15 minutes before slicing to allow the filling to set.

• Egg dishes: 160°F (71°C) in the thickest part