Dark Chocolate Strawberry Tart (Printable)
Silky dark chocolate ganache in a crisp cocoa crust, crowned with fresh strawberries for an elegant finish.
# 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 It:
01 - Preheat oven to 350°F (175°C).
02 - In a large mixing bowl, blend together all-purpose flour, unsweetened cocoa powder, granulated sugar, and a pinch of salt.
03 - Add cold, cubed unsalted butter to the flour mixture and cut in using a pastry cutter or food processor until the texture resembles coarse crumbs.
04 - Incorporate the egg yolk and two tablespoons of cold water. Mix until the dough begins to form, adding an additional tablespoon of water if necessary.
05 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan, trim any 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, then remove weights and parchment. Continue baking for an additional 10 to 12 minutes, until the shell is set and firm. Allow to cool completely in the pan.
08 - Heat heavy cream in a saucepan until just below a boil. Place finely chopped dark chocolate in a bowl, pour the hot cream over, and let stand for 1 minute. Add unsalted butter, then stir gently until the ganache is smooth and glossy.
09 - Pour the prepared ganache into the cooled tart shell. Smooth the surface and refrigerate for at least 1 hour to allow the ganache to set.
10 - Neatly arrange the halved strawberries over the set ganache.
11 - If desired, gently warm apricot jam and brush over strawberries to create a glossy finish.
12 - Slice and serve chilled or at room temperature.
# Expert Suggestions:
01 -
- This tart is the kind of showstopper that secretly takes less effort than it looks like.
- The contrast of bittersweet chocolate and juicy strawberries is good enough to stop conversation at the table.
02 -
- If you rush chilling the tart shell, it will shrink when baking—patience actually pays off here.
- Let your ganache cool slightly before pouring, or you might melt the shell and end up with a leaky base.
03 -
- Keep a small offset spatula handy for smoothing ganache and tucking stray berries neatly into place.
- Let the tart come close to room temperature before serving for the creamiest texture and fullest chocolate flavor.