Hello friends,
If you’re looking for a unique dessert that’s easy to make and sure to impress at the table, you’ve come to the right place. And if you’re also after bold flavors, freshness, and indulgence… well, let’s just say you’ve hit the jackpot!
Here is my strawberry tartare with a chocolate twist.
Breaking the rules
It’s true, when you hear the word “tartare,” your mind likely jumps to something savory. And the proof lies in the tartare recipes already on the blog:
- Salmon and cherry tomato tartare
- Tuna and grapefruit tartare
- Salmon, avocado and mango tartare
- Tuna and pistachio tartare
- and also Salmon, avocado and pomegranate tartare.
Not to mention the classic beef tartare!
So, it was about time I brought you something sweet! Tadaaaa! Here comes my strawberry tartare with a chocolate twist!
Well-deserved success
Colorful, light, and full of vitamins, fruit tartare has become one of the star desserts of the warmer seasons. This sweet version reinvents the concept, showcasing finely diced fresh fruit in an elegant yet playful presentation.
Its success lies in a simple principle: the art of cutting and assembling. It’ll charm both healthy food lovers and fans of refined, quick desserts.
What’s more, this dessert easily adapts to the seasons and your taste: citrus fruits in winter, berries in spring (hello, now!), peaches and mangoes in summer… And with a few hints of fresh herbs, mild spices, or a splash of exotic juice, it can become bold, surprising, and wonderfully creative. You see, you can let your creativity run wild while keeping the base of my recipe! And as always, feel free to share your feedback or version in the comments.
Fruit tartare perfectly embodies the “beautiful and tasty eating” trend, where visual pleasure rivals natural indulgence. A controlled simplicity that makes all the difference. Are we on board?
Strawberries
It’s important to choose your strawberries carefully. As you’ll see in the recipe, I don’t add much sugar to them. Strawberries are the key element of this tartare, so they need to be sweet, flavorful, and firm. If they’re tasty enough, no need for added sugar!
When assembling, I recommend not pouring the juice (that may have formed while resting) onto the crumble. Otherwise, the crumble could get soggy and lose its crunch — the flavor will still be there, but not the texture…
My first tip
You can make the chocolate mousse the day before or in the morning for the evening. Two advantages:
- You’ll save time on the day you serve it — a real bonus when entertaining guests.
- You’ll have a nicely set mousse, perfect for piping.
You’ll likely have some mousse left over — I recommend enjoying it with a spoon… 😉
My second tip
You can also make the crumble ahead of time — even a few days in advance. Just store it in a metal tin or, better yet, in a vacuum-sealed container. It’s perfect for keeping things fresh.
And if you’re not into chocolate crumble, you can go for the almond or hazelnut version. Also delicious!
Essential tools:
An electric whisk (or stand mixer for whipping the egg whites),
A mixing bowl (or large salad bowl),
An oven tray with a silicone mat (or parchment paper),
A spatula,
A cutting board,
A good paring knife,
4 pastry rings, 7 cm in diameter and 4.5 cm high,
A piping bag,
And a round tip nozzle, size 10 or 12.
Well, that’s everything! Now it’s time to head to the kitchen, put on your apron, and make my strawberry tartare with a chocolate twist.
The recipe, Chef!
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Strawberry Tartare with a Chocolate Twist
Strawberry Tartare with a Chocolate Twist
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Loading...Ingredients
- Mousse
- 100 g chocolate
- 40 g butter
- 25 g sugar
- 4 egg whites
- 1 egg yolk
- Crumble
- 30 g flour
- 30 g hazelnut powder
- 1 tsp unsweetened cocoa powder
- 30 g brown sugar
- 30 g cold butter
- 1/4 tsp fleur de sel
- Tartare
- 600 g hulled strawberries
- 10 g honey
- 1/4 tsp fleur de sel
- Zest of one lime
Instructions
Mousse
Whip the egg whites and sugar until foamy but not too stiff.
Melt the chocolate and butter in a double boiler.
Place the egg yolk in a bowl. Add 1/3 of the cooled chocolate/butter mixture. Mix.
Add the second third.
Gently fold in two tablespoons of the whipped egg whites. Whisk until smooth and homogeneous.
Add the final third of the chocolate/butter mixture.
Carefully fold in the remaining egg whites using a spatula.
Pour the mixture into a bowl or directly into a piping bag.
Refrigerate for at least 1 hour before piping.
Crumble
Preheat your oven to 150–160°C (300–320°F).
In a bowl, mix the flour, cocoa powder, brown sugar, hazelnut powder, and fleur de sel.
Add the cold butter and mix (using your fingers makes it easier).
Crumble the mixture onto a baking tray lined with parchment paper or a silicone mat.
Bake for 30 minutes.
Let cool.
Tartare
Cut your strawberries into fairly small pieces.
Add the fleur de sel, honey, and lime zest. Mix gently.
Place a layer of crumble in each ring mold. Cover with strawberries, pressing down lightly to pack them.
Chill in the fridge for 15 minutes.
Just before serving, pipe the chocolate mousse on top.
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