Dark Chocolate Strawberry Tart (Print Version)
Crispy cocoa crust, silky dark ganache, and fresh strawberries for an 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 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)
# Directions:
01 - Preheat oven to 350°F (175°C).
02 - In a mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, and a pinch of salt.
03 - Cut in the cold, cubed unsalted butter using a pastry cutter or food processor until the texture resembles coarse crumbs.
04 - Add the egg yolk and 2 tablespoons cold water. Mix until the dough just comes together, adding an additional tablespoon of water if necessary.
05 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - On a lightly floured surface, roll 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 and fill with baking weights or dried beans. Bake for 15 minutes.
08 - Remove weights and parchment, then continue baking the crust for 10 to 12 minutes until firm. Allow to cool completely in the pan.
09 - Heat heavy cream in a saucepan just below a boil. Pour hot cream over the finely chopped dark chocolate in a bowl; let stand 1 minute. Add unsalted butter, then stir gently until ganache is smooth and glossy.
10 - Pour the ganache into the cooled tart shell, smoothing the top. Refrigerate for at least 1 hour until set.
11 - Arrange halved strawberries evenly over the set chocolate ganache.
12 - If desired, gently warm apricot jam and brush over the strawberries to add a glossy finish.
13 - Slice with a sharp knife and serve chilled or at room temperature.
# Expert Tips:
01 -
- The tart crust is so chocolatey and crisp, your friends will think you have a secret pastry chef hiding in the pantry.
- Once you master the ganache, you&ll want to drizzle it on everything, but nestled with strawberries it tastes like a real celebration.
02 -
- I once skipped chilling the crust and watched it shrink and pull away from the pan halfway through baking—now I never rush that step.
- Letting the ganache set fully in the fridge is the secret to neat, gorgeous slices&no shortcuts allowed if you want the kind of tart that impresses at first glance.
03 -
- Pulse the crust in a food processor for a super-fine, uniform crumb—it truly simplifies the mixing.
- Finishing the tart with a sprinkle of flaky salt just before serving transforms the flavor from great to unforgettable.