Venus Cream

Strawberry Chocolate Tart
Total preparation time: 2 hours

Main utensils:

• Food processor

• Sieve

• Double boiler

• Cast-iron pan

Ingredients:

For the base:

• 240g María cookies

• 15g cocoa powder

• 90g butter

• 78g water

For the filling:

• 300g chocolate

• 380g Greek yogurt or heavy cream

• 200g strawberries

Instructions:

1. In a food processor, pulse the María cookies until they have a fine, sandy texture.

2. Add the sifted cocoa powder, melted butter, and water. Mix until you get a manageable “dough.”

3. Press this mixture into the base of a cast-iron pan, spreading it evenly and making sure to cover the edges. Then, refrigerate.

4. Melt the chocolate in a double boiler until smooth and liquid.

5. Heat the Greek yogurt or heavy cream in a pot without letting it boil.

6. Once the chocolate is fully melted, pour the warm yogurt or cream over it and mix until smooth and homogeneous.

7. Gently fold the chopped strawberries into the chocolate mixture.

8. Pour this filling over the prepared cookie base.

9. Refrigerate the tart for at least 1 hour.

10. Decorate with your favorite toppings — powdered sugar or chocolate chips are recommended.

Inspired by Bianco Latte Giardini Di Toscana
A creamy wave of rich caramel and warm honey melts into a heart of velvety vanilla and soft white musk, like freshly spun toffee drenched in warm milk. It wraps you in a cozy, gourmand embrace that feels like a sweet memory come to life—comforting, luscious, and deeply inviting.