Dark Chocolate Strawberry Tart (Printable)
Crisp chocolate crust, silky ganache, and fresh strawberries combine for an elegant French dessert.
# What You'll Need:
→ 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)
# How To Make:
01 - Preheat oven to 350°F.
02 - Combine flour, cocoa powder, granulated sugar, and salt in a mixing bowl.
03 - Add cold, cubed butter to the dry mixture and cut it in with a pastry cutter or food processor until the mixture resembles coarse crumbs.
04 - Mix in the egg yolk and 2 tablespoons cold water. Stir until the dough begins to come together, adding an additional tablespoon of water if necessary.
05 - Form dough into a disk, wrap tightly 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. Gently press into the pan, trim excess, and prick the base with a fork.
07 - Line the crust with parchment paper, fill with baking weights or dried beans, and bake for 15 minutes. Remove weights and parchment, then bake for an additional 10–12 minutes until the crust is firm. Allow to cool completely in the pan.
08 - Heat heavy cream in a small saucepan just below boiling. Pour over chopped dark chocolate in a bowl, let stand 1 minute, then add butter. Stir until ganache is smooth and glossy.
09 - Pour ganache into the cooled tart shell, smoothing the top. Chill in the refrigerator for at least 1 hour to set.
10 - Decoratively arrange halved fresh strawberries over the set ganache.
11 - If desired, gently warm apricot jam and brush over strawberries using a pastry brush for a glossy finish.
12 - Slice the tart and serve chilled or at room temperature.
# Expert Tips:
01 -
- This tart is an eye-catcher at gatherings, but secretly, it’s a breeze to pull together in steps.
- The contrast of crisp cocoa crust, creamy ganache, and juicy strawberries is irresistibly satisfying.
02 -
- If you rush rolling the dough or skip chilling, expect a crust that shrinks and cracks—patience really is the magic ingredient here.
- Letting the ganache set fully in the fridge before slicing gives each wedge that clean pastry shop look.
03 -
- Let both the tart shell and ganache cool fully for the neatest results—rush and they blend or become messy fast.
- A good quality chocolate is the unsung hero; I tried bargain chocolate once, and the richness just wasn’t the same.