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

Before you start

Before starting, make sure the butter is softened to room temperature, and measure all ingredients. You'll need a 9-inch fluted tart pan with a removable bottom, a rolling pin, and a small saucepan. Line a baking sheet with parchment paper to catch any drips during baking.

If using a kitchen scale, weigh the flour and sugar for accuracy. Have a clean work surface lightly floured for rolling the dough. The dough needs to chill for 15 minutes, so plan accordingly. The strawberry compote can be made while the dough chills.

Instructions

Make the Pastry and Compote

1. 1Make the Shortcrust Pastry
   In a large mixing bowl, combine the softened butter, egg, yogurt, oil, powdered sugar, vanilla, and baking powder. Whisk until smooth and creamy. Gradually add the flour, mixing with a spatula or your hands until a soft, supple dough forms. Be careful not to overwork. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
   Look for The dough should be soft but not sticky, and it should hold together when pressed.
   Tip If the dough feels too sticky, add a little more flour; if too dry, add a teaspoon of cold water.
2. 2Chill the Dough
   Place the wrapped dough in the refrigerator and chill for 15 minutes. This step relaxes the gluten and firms the butter, making the dough easier to roll and less likely to shrink during baking.
   Look for The dough should be firm to the touch but still pliable.
   Tip Chilling is essential for a flaky, tender crust.

At the end of this phase, you should have a smooth, pliable dough resting in the refrigerator, and a thick, glossy strawberry compote cooling on the stove. The compote should coat a spoon and have a jam-like consistency. The dough should be firm enough to roll without sticking. If the dough is too soft, chill it a few minutes longer.

Assemble the Tart

3. 3Make the Strawberry Compote
   In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5 minutes. In a small bowl, dissolve the cornstarch in 1 tablespoon of cold water, then whisk it into the simmering strawberries. Continue to cook, stirring constantly, until the compote thickens and becomes glossy, about 2 minutes. Remove from heat and let cool slightly.
   Look for The compote should be thick enough to coat the back of a spoon.
   Tip Stir constantly after adding cornstarch to prevent lumps.
4. 4Preheat the Oven
   Preheat the oven to 340°F (170°C). Position a rack in the center of the oven.
   Look for The oven should be fully preheated before baking.
   Tip Use an oven thermometer to ensure accurate temperature.
5. 5Roll Out the Dough
   On a lightly floured surface, roll the chilled dough into a round about 12 inches in diameter and 1/8 inch thick. Carefully transfer the dough to a 9-inch fluted tart pan with a removable bottom. Press the dough into the pan, trimming any excess from the edges. Reserve the scraps for the lattice strips.
   Look for The dough should be even and fit snugly into the pan.
   Tip If the dough tears, patch it with a little extra dough.
6. 6Assemble the Tart
   Spread the chocolate hazelnut spread evenly over the bottom of the tart shell. Pour the strawberry compote over the chocolate layer, smoothing it into an even layer.
   Look for The layers should be even and reach the edges of the tart.
   Tip Use an offset spatula for a smooth, even layer.
7. 7Create the Lattice Top
   Roll out the reserved dough scraps and cut into strips about 1/2 inch wide. Arrange the strips in a lattice pattern over the top of the tart, pressing the ends to the edge of the pan. Trim any overhang.
   Look for The lattice should be evenly spaced and securely attached.
   Tip For a clean look, use a pastry wheel or knife to cut the strips.

The tart shell should be evenly lined with the dough, with no tears or thin spots. The chocolate hazelnut spread and strawberry compote should be spread in even layers, reaching the edges.

The lattice strips should be neatly arranged, with the ends pressed firmly to the edge. The assembled tart should look neat and inviting before baking.

Bake and Finish

8. 8Bake the Tart
   Place the tart on a baking sheet and bake in the preheated oven for 25 minutes, until the pastry is golden brown and the filling is bubbling. The internal temperature of the tart should reach at least 160°F (71°C) to ensure the egg in the pastry is fully cooked.
   Look for The pastry should be deep golden and the compote bubbling at the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the edges brown too quickly, cover them with foil.
9. 9Cool the Tart
   Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes. Once cool enough to handle, carefully remove the tart from the pan.
   Look for The tart should be set and firm to the touch.
   Tip Cooling helps the filling set and makes slicing easier.
10. 10Dust and Serve
    Just before serving, dust the top of the tart with powdered sugar. Slice with a sharp knife and serve.
    Look for The powdered sugar should create a snowy, festive topping.
    Tip Use a thin, sharp knife and wipe it between cuts for clean slices.

The baked tart should be golden brown with a bubbling filling and a fragrant aroma of strawberries and chocolate. The pastry should be crisp to the touch, and the compote should be set and glossy. After cooling, the tart should slide easily out of the pan, and the powdered sugar dusting should create a beautiful finish.

Common mistakes

One common mistake is overworking the dough, which can make the pastry tough. Mix just until the flour is incorporated, and handle the dough as little as possible.

Another issue is a soggy bottom; to prevent this, make sure the tart pan is well-buttered and the dough is pressed evenly into the corners. If the compote seems too thin, cook it a bit longer to reduce the liquid. Finally, don't skip the chilling step—it's essential for a flaky crust.

How to tell it’s done

The tart is done when the pastry is deep golden brown and the filling is bubbling at the edges. To ensure the egg in the pastry is fully cooked, the internal temperature should reach at least 160°F (71°C) when measured with an instant-read thermometer inserted into the center of the tart.

The compote should be thick and glossy, not runny. Let the tart cool on a wire rack for at least 15 minutes before removing from the pan, as this allows the filling to set and makes slicing easier.

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