Chef Jacques Torres: The Chew Chocolate-Strawberry Tart Recipe


The Chew: Jacques Torres Tart Dessert

Expert chocolatier Jacques Torres showed us how to make a Chocolate-Strawberry Tart Recipe for Valentine’s Day on The Chew. You can try the recipe here, just make sure you have plenty of time and patience to pull off this fancy dessert.

Jacques Torres: The Chew Chocolate-Strawberry Tart Recipe Ingredients

  • Pate Brisee (see below)
  • 5 1/2 cups Strawberries
  • 1 1/8 cup Pastry Cream (see below)
  • 3 oz melted Dark Chocolate
  • Apricot Glaze

Pate Brisee Ingredients

Chef Jacques Torres: The Chew Chocolate-Strawberry Tart Recipe

Romantic dessert: famed chocolatier Chef Jacques Torres made a heart-shaped Chocolate-Strawberry Tart Recipe for The Chew’s Valentine’s Day Cooking Class.

  • 1 2/3 cups Cake Flour
  • 1/2 cup cold, diced Unsalted Butter (+2 tbsp)
  • 1/3 cup Cold Water
  • Sugar
  • Salt

Pastry Cream Ingredients

  • 2 tbsp Cornstarch
  • 4 Egg Yolks
  • 1 Vanilla Bean
  • 1 tbsp Strawberry Vodka
  • 1/2 cup Sugar
  • 2 cups Milk
  • 1 tbsp Unsalted Butter

The Chew: Jacques Torres Chocolate-Strawberry Tart Recipe Directions

  1. To make the Pate Brisee, mix flour with a pinch of salt and sugar in a large bowl.
  2. Add butter and coat with the flour.
  3. Work mixture with your hands, keeping them cool so the butter doesn’t melt.
  4. Add water and mix it together to bind the dough.
  5. Do not over-mix the dough.
  6. Knead dough ball for 30 seconds.
  7. Pat into a disc and place on a parchment-lined baking sheet.
  8. Plastic wrap and chill 30 minutes before use.
  9. To make the pastry cream, sift cornstarch with half the sugar in a medium bowl.
  10. Whisk in egg yolks to combine.
  11. Pour milk and remaining sugar into a heavy saucepan on medium high.
  12. Slice the vanilla bean in half lengthwise.
  13. Remove vanilla bean seeds. Add seeds and skin to the milk.
  14. Bring to a boil.
  15. Carefully add hot milk into egg mixture in batches, whisking immediately.
  16. Add tempered eggs back to saucepan, cooking to thicken and whisking constantly.
  17. Once it boils, whisk and cook two minutes.
  18. Take off heat.
  19. Strain out egg or vanilla pieces.
  20. Add butter in small chunks, stirring to fully incorporate.
  21. Stir in strawberry vodka.
  22. Transfer to an airtight container. Seal with plastic. Let cool to room temperature.
  23. Preheat oven to 350 F.
  24. Remove dough from fridge and wrap it with a rolling pin.
  25. On a flour-dusted prep surface, roll dough to 1/8” thick
  26. Transfer dough to a parchment-lined baking sheet and cut it into the shape of a heart.
  27. Fold the edge of your heart back by 1/4” and pinch to seal.
  28. Then pinch the edge again to create a V-pattern around the edge of the tart.
  29. Use a fork to dock the dough.
  30. Place shell in the oven to bake about 25 minutes.
  31. Remove and cool on a wire rack.
  32. Paint a layer of thin melted chocolate in the shell and cool.
  33. Slide onto a flat platter.
  34. Spread a layer of pastry cream over the shell.
  35. Hull and halve the strawberries, reserving one intact.
  36. Hull the whole berry and set it at the top of the tart.
  37. Arrange halved berries out from the whole berry around the edge of the tart.
  38. Apply an apricot glaze to the tart to prevent oxidation without affecting flavor.


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