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Chocolate strawberry tart by Lucy Waverman.

Danielle Matar/The Globe and Mail

This cheesecake's classic combination of strawberries and chocolate balances the bitterness of cocoa with the sweetness of the fruit. Add to that the richness of mascarpone and the crumble of a traditional Scottish shortbread crust, and you've got a truly indulgent – and seasonal – dessert.

Making it tonight? Instagram the results with the hashtag #cooklikelucy.

Ready time: 40 minutes

Base

2½ cups crumbled shortbread cookies (about 265 grams)

1 unbeaten egg white

Tart filling

6 ounces (175 grams) bittersweet chocolate

¾ cup mascarpone

¼ cup whipping cream

12 to 14 medium unblemished strawberries, cut in half lengthwise

Glaze

¼ cup red-currant jelly

1 tablespoon sweet wine or sherry

Method

Preheat oven to 350 F. To make the base of the tart, process shortbread cookies in a food processor into fine crumbs. Mix egg white into crumbs. Pat mixture into a 9-inch springform pan.

Bake for 8 minutes or until crust is set but still tender. Set aside to cool.

To make the filling, melt 2 ounces of chocolate over low heat and brush over base and sides of pastry. (You may not need the full 2 ounces.)

Melt 4 ounces of chocolate over low heat in a small pot, stirring frequently. Once chocolate is melted, remove from heat and fold in mascarpone and cream until smooth and fully incorporated.

Pile the chocolate-mascarpone mixture into the shortbread shell. Place strawberries in concentric circles over the chocolate. If not serving immediately, refrigerate until just before needed.

To make the glaze, melt red-currant jelly with sweet wine or sherry in a small pot over low heat. Brush glaze over strawberries. Do not refrigerate again at this point, as glaze may run. Cut cheesecake into slices and serve.

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