Dark Chocolate Strawberry Tart (Printable)
Silky dark chocolate ganache in a crisp cocoa crust topped with fresh strawberries; elegant chilled dessert.
# What You Need:
→ Chocolate Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup cold unsalted butter, 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 the oven to 350°F. In a mixing bowl, combine all-purpose flour, unsweetened cocoa powder, granulated sugar, and a pinch of salt. Cut in the cold, cubed butter until the mixture forms coarse crumbs.
02 - Add the egg yolk and 2 tablespoons of cold water to the flour mixture. Mix until the dough just comes together, adding an additional tablespoon of water if needed. Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
03 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Press the dough into the pan, trim excess edges, and prick the base with a fork. Line with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and continue baking for another 10 to 12 minutes until the crust is firm. Allow the crust to cool completely.
04 - In a small saucepan, heat the heavy cream just below the boiling point. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and allow it to sit for 1 minute. Add unsalted butter and stir until the ganache is smooth and glossy.
05 - Pour the ganache into the cooled tart crust and smooth the surface. Refrigerate for at least 1 hour until set.
06 - Arrange the halved strawberries over the set chocolate ganache.
07 - If desired, gently warm the apricot jam and brush it over the strawberries for a glossy finish.
08 - Slice and serve chilled or at room temperature.
# Expert Tips:
01 -
- The ganache is as simple as it is luxurious—no fancy tricks, just pure, deep chocolate satisfaction.
- I adore that this tart always steals the spotlight, yet secretly requires less effort than people expect.
02 -
- Once, I rushed chilling the tart shell and ended up with a shrunken, sad crust—chill time really matters.
- Letting the ganache set fully in the fridge transformed it from soupy to lusciously sliceable.
03 -
- Always taste your strawberries—a tart that sings needs sweet, flavorful fruit, not bland berries.
- A sliver of sea salt on the ganache adds a layer of magic that makes flavor pop.