- For covering
- 50 grams Walnuts (chopped)
- 1 Egg white
- 3 tablespoons Powdered sugar
- 50 grams Walnuts (ground)
- 1 tablespoon Pastry flour
- 2 Eggs
- 100 grams Chocolate (70%)
- 100 grams Sugar
- 100 grams Butter
For the base: In a bowl, mix together the flour, butter, sugar, egg yolk and salt and knead until combined.
For covering: Place the chocolate in a heatproof bowl set over, not in, a pan of simmering water and melt the chocolate. Remove from the heat, add the cold butter cut up butter and stir until smooth, let cool. Separate the eggs. With an electric mixer, beat 2 egg whites to stiff peaks. In a separate bowl, beat the yolks and the sugar until light and fluffy. Stir the chocolate into the yolks. Mix the ground nuts with the flour, stir into the chocolate mixture and gently fold in the egg whites.
Preheat the oven to 180°C (approximately 350°F). On a lightly floured work surface, roll the dough to a 12-inch round and fit it into a 9-inch tart pan, pressing it into the bottom and sides of the pan. Spoon the chocolate filling into the pan and bake about 20 minutes. Meanwhile, beat the egg white to soft peaks and gradually add the powdered sugar until the mixture is spoonable; fold in the chopped walnuts. Take the tart out of the oven after it has baked 20 minutes and spoon the egg-nut mixture over, smoothing the top. Return to the oven, and reduce the temperature the temperature to 120°C (approximately 250°F). and bake until the chocolate filling is set about 10 minutes.
Remove the tart from the oven and cool on a wire rack.
Rinse the strawberries, hull, pat dry, and cut in half, spread on the cake. Spoon the melted chocolate into a freezer bag, cut a corner and drizzle the chocolate on the strawberries.