Valentine’s Day Special: Strawberry and Chocolate Swirled Pink Tart

Since Valentine’s Day is just around the corner, this may be the perfect comfort dessert you’re looking for to treat someone special. This strawberry and chocolate swirled pink tart is rich in sweetness and requires a short cooking time. You can even buy some ready-made short crust pastry if you are tight on schedule.

Serving size: 10 | Total cooking time: 12-15 minutes 


For the base:

  • 200g plain flour
  • 40g caster sugar
  • 80g unsalted butter
  • 1 egg yolk
  • 1-2 tbsp water

For the filling:

  • 250ml coconut cream
  • 200g milk chocolate 
  • 100ml double cream
  • 30g caster sugar
  • 1 tbsp red food colouring 
  • 1 tsp vanilla extract 
  • large strawberries, to garnish 


  1. Preheat the oven to 200°C and lightly grease a 20cm fluted loose-bottomed tart tin with butter.
  2. In a large bowl,sift the flour and rub in the butter with your fingertips until the mixture resembles the consistency of breadcrumbs and stir in the sugar. Add cold water and the egg yolk and mix well to form dough. Knead the dough for 1-2 minutes, then wrap in cling film and leave in the fridge for about 30 minutes.
  3. Lightly dust the work surface with flour and roll out the pastry into a circle shape and 4cm thicker than your flan tin.
  4. Line the pastry with the tin and trim any excess pastry. Prick the pastry all over with folk. Bake the pastry for 12-15 minutes until the base is cooked and golden-brown. Allow the pastry to cool down.
  5. To make the pink filling, whisk coconut cream, sugar, vanilla essence and red food colouring in a bowl until thick and creamy.
  6. To make the chocolate filling, melt chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in double cream until smooth.
  7. Carefully fill the base with about half of the pink mixture and chocolate mixture. Dollop the remaining pink and chocolate mixture randomly over the base. Use the tip of a knife to create swirl pattern. Place tart in the fridge for 1 or more hours, to allow the filling to set.
  8. To make the strawberry roses, insert a skewer into the bottom of the strawberry. Starting from the bottom, make a small slit ensuring the cut is not all the way through.
  9. Rotate the strawberry and repeat for four sides of a strawberry, until you have four petal shapes at the bottom of the strawberry. For the second row of petals, carefully make another slit between 2 bottom petals.
  10. Repeat the steps above until you reach the tip of the strawberry. For each petal shape made gently bend away from the strawberry. Decorate strawberry roses on the tart, as desired.picture1picture2Each serving provides 368 Calories, 4.4 g Protein, 36.5 g Carbs, 22.5 g Fat


By Joyce                                                                                                                         @Diywithjoy

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