Dark Chocolate Strawberry Tart (Printable)
Crisp chocolate crust, silky ganache and fresh strawberries for an elegant chilled tart.
# Ingredient List:
→ Chocolate Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 cup granulated sugar
05 - 1 large egg yolk
06 - 2 to 3 tablespoons cold water
07 - Pinch of salt
→ Dark Chocolate Ganache
08 - 7 ounces dark chocolate (60–70% cocoa), finely chopped
09 - 3/4 cup heavy cream
10 - 2 tablespoons unsalted butter
→ Topping
11 - 1 pound fresh strawberries, hulled and halved
12 - 1 tablespoon apricot jam (optional, for glaze)
# Steps:
01 - Preheat the oven to 350°F (175°C).
02 - In a mixing bowl, combine all-purpose flour, unsweetened cocoa powder, granulated sugar, and a pinch of salt.
03 - Cut in the cold, cubed unsalted butter until the mixture forms coarse crumbs.
04 - Add the egg yolk and two tablespoons of cold water. Mix until the dough comes together, adding an additional tablespoon of water if needed.
05 - Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Press into the pan, trim the excess, and prick the base with a fork.
07 - Line the tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10–12 minutes until firm. Let crust cool completely.
08 - Heat heavy cream in a saucepan until just below boiling. Pour over chopped dark chocolate in a bowl and let sit for 1 minute. Add unsalted butter, then stir until the ganache is smooth and glossy.
09 - Pour the ganache into the cooled tart crust. Smooth the top with a spatula. Refrigerate for at least 1 hour until the ganache is set.
10 - Arrange the halved strawberries decoratively over the set ganache.
11 - If using, warm apricot jam and lightly brush over the strawberries to create a glossy finish.
12 - Slice and serve the tart chilled or at room temperature.
# Expert Tips:
01 -
- The crisp chocolate pastry pairs so perfectly with the silky dark ganache that people will think you’ve been secretly training at a patisserie.
- Nothing turns an everyday dinner into a celebration quite like slicing into this glossy, berry-topped tart.
02 -
- Rushing the dough chilling step once left me scraping pastry from the tart tin—patience is everything for a beautiful crust.
- Bringing the cream just to a simmer (not boiling) makes the ganache luscious instead of grainy—a trick that changed all my chocolates.
03 -
- A quick dusting of cocoa over the crust before filling helps the shell stay crisp even the next day.
- Don't be afraid to taste the ganache before filling—adjust with a pinch of salt for depth.