June is the end of our local strawberry season, so I decided to use strawberries in this double-chocolate tart. I also substituted berries because I’m not a fan of rhubarb and I rarely eat bananas.
The tart is made from a delicious chocolate crust spread with a layer of freshly made strawberry jam, followed by a chocolate frangipane, then topped with fresh strawberries.
I thought that the flavor improved quite a bit on the second day, and the tart lasted nearly a week for me with no deterioration in flavor or quality. One of the things I enjoy about Dorie’s recipes is the ability to play around with ingredients and still end up with a great dessert.
Visit the Tuesdays with Dorie website to see what the other bakers made this week.
