Chocolate Recipes

RECIPE: Curtis Stone's Dark Chocolate And Strawberry Tart

By Marni Dixit May 26, 2017
Gourmet Traveller tart

"No need to turn the oven on for this lush dessert," says Curtis Stone. "The chocolate crumb crust is filled a silky chocolate custard and topped with strawberries, then all you need to do is chill."


350 ml milk 

2 tsp vanilla extract 

5 egg yolks 30 gm cornflour 

100 gm caster sugar 15 gm unsalted butter, diced 

220 gm dark chocolate (60% cocoa solids), finely chopped Olive oil spray, for greasing 

2 tsp coconut oil 

210 gm chocolate wafer biscuits (about 35) 

750 gm (about 3 punnets) strawberries, hulled and quartered 

1 tbsp lemon juice Dark chocolate curls, to serve (optional) 


1. Bring milk and vanilla to a simmer in a saucepan over medium heat. Meanwhile, whisk yolks, cornflour, 65gm sugar and ½ tsp salt in a bowl until thick and pale (2-3 minutes). Gradually whisk warm milk into yolk mixture, return to pan, then whisk continuously until mixture is thick and glossy, and bubbles start to burst on the surface (2-3 minutes). Remove from heat, whisk in butter and 150gm chocolate until melted and combined, then strain through a fine sieve into a shallow dish. Press a sheet of plastic wrap directly on surface of custard and refrigerate to chill (2-2½ hours). Custard can be made up to 2 days ahead, covered and refrigerated. Gently stir custard to loosen it before serving.

2. Meanwhile, lightly oil a 24cm-diameter fluted tart tin with a removable base, line base with baking paper, then lightly oil paper.

3. Stir coconut oil and remaining chocolate in a bowl over a saucepan of simmering water until melted. Process wafer biscuits to fine crumbs in a food processor, add melted chocolate and a pinch of salt and pulse until combined. Press mixture into tart tin to cover base and sides evenly, then refrigerate until chilled and firm (30-40 minutes).

4. Toss strawberries with lemon juice and remaining sugar in a large bowl to coat, then stand, tossing occasionally, until sugar dissolves (12-15 minutes).

5. To serve, remove crust from tin, running the tip of a small knife around bottom edge to loosen from base. Spoon a small dollop of custard on a platter and place crust on top (this will keep tart from sliding around), then spread remaining custard evenly inside crust. Top with strawberries and chill until filling is firm (25-30 minutes). Scatter with chocolate curls and serve.


See Lisa Featherby, Senior Food Editor from Australian Gourmet Traveller on the Callebaut Test Kitchen Stage at the:

The smooth Festival of Chocolate in The Rocks 

Sat 12 & Sun 13 August

10am – 6pm daily