Prepare the cocoa shortcrust pastry: first, place the cold butter cut into small pieces, the flour, and the cocoa powder in the food processor and process until the mixture resembles coarse crumbs.
Add the eggs, sugar, and salt, and turn the mixer back on.
Grease and flour a 30-cm-diameter cake pan. Then divide the shortcrust pastry into two pieces, one of which should be twice the size of the other.
Place the shortcrust pastry between two sheets of parchment paper to prevent it from sticking to the surface and the rolling pin, and roll it out fairly thin, about half a centimeter.
Using parchment paper, flip the shortcrust pastry onto the cake pan and adjust the edges.
Spread strawberry jam on the inside. Use as much as you like—I spread a thin layer.
Roll out the remaining shortcrust pastry. Using a heart-shaped cookie cutter, cut out many small cookies and arrange them on top of the cake.
Bake at 180° C for about 30 minutes, take it out of the oven, let it cool for a moment, and... YUM!
The chocolate tart is the quintessential homemade dessert; when I was little, my mom used to make all kinds of them for me!
It’s a healthy and tasty snack, and it’s super easy to make—as I’ll explain in a moment!
This time I made it with strawberry jam, but feel free to experiment with other kinds of jam: for example, Dulcis in Forno (link) made it with apricot jam… and the result doesn’t look bad at all!