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Chocolate and strawberry pie

Author: Les Cultures de chez nous
Tarte au chocolat et à la fraise
Preparation 45
Baking 20
Portions 6 to 8
Freezing No


Sweet dough:
  • 125 ml (1/2 cup) or 125 g (more than a quarter-pound) of unsalted butter, softened
  • 250 ml (1 cup) of icing sugar
  • 2.5 ml (1/2 teaspoon) of salt
  • 1 large egg
  • 60 ml (1/4 cup) of almond powder
  • 500 ml (2 cups) of flour
  • 125 g of milk chocolate, chopped
  • 60 g of dark chocolate, chopped
  • 180 ml (3/4 cup) of 35% cream
  • 30 ml (2 tablespoons) of fresh orange juice
  • 5 ml (1 teaspoon) of orange zest
  • 30 ml (2 tablespoons) of butter in small cubes
  • 60 ml (1/4 cup) of homemade or store-bought strawberry jam
  • 4 strawberries cut in half
  • Icing sugar, up to taste
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Sweet dough:
  • Using a whisk or electric mixer, cream together the soft butter, sugar and salt until the mixture is creamy.
  • Add the egg and mix well. Add the almond powder and finish with the flour (avoid over mixing when adding the flour).
  • Form 2 discs of dough. Store one disc of dough in plastic wrap in the refrigerator for at least 1 hour. Freeze the other for future use, if desired.
  • On a floured work surface, roll out the dough to a thickness of 3 mm (1/8 inch).
  • Line a 20 cm (8 inches) removable pie pan with the dough, spreading it out well.
  • If the dough breaks, crush it with your fingers to repair it, if necessary. With a knife, cut off the excess dough on the edge. Refrigerate the dough again for another hour.
  • Preheat the oven to 350°F (180°C).
  • Prick the bottom of the pie with a fork. Place a circle of crumpled parchment paper and add baking peas to prevent the pastry from shrinking too much. Bake for 15 minutes.
  • Remove paper and peas and continue baking for 5 to 10 minutes until the crust is golden brown. Allow crust to cool before garnishing.
  • In a saucepan, heat the cream and orange juice, pour over the chocolate and mix the ganache well. Add the zest and butter. Mix well.
  • Spread the jam in the bottom of the crust, then pour the ganache.
  • Let the ganache set in the open air for 2 hours to keep the chocolate shiny.
  • Garnish the pie with strawberries and icing sugar.

Chef's notes