Dark Chocolate Strawberry Tart (Printable)
Crisp 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
# How To Make It:
01 - Preheat oven to 350°F (175°C).
02 - Combine flour, cocoa powder, granulated sugar, and salt in a mixing bowl.
03 - Add cold cubed butter and use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs.
04 - Mix in egg yolk and 2 tablespoons cold water. Stir just until the dough begins to come together, adding remaining water as needed for consistency.
05 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Roll dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick base with a fork.
07 - Line shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and paper, then bake an additional 10–12 minutes, until firm. Allow shell to cool completely in the pan.
08 - Heat heavy cream in a saucepan just below boiling point. Pour over chopped dark chocolate in a bowl; let stand for 1 minute, then add butter and stir until smooth and glossy.
09 - Pour ganache into the cooled tart shell and use a spatula to smooth the surface. Refrigerate for at least 1 hour, until ganache is set.
10 - Neatly arrange halved strawberries over the set ganache.
11 - If using, gently warm apricot jam and brush over strawberries for a shiny finish.
12 - Slice tart and serve chilled or at room temperature.
# Expert Suggestions:
01 -
- Once you taste the way strawberries and silky chocolate ganache meld together, you’ll want to bring this tart out for every special occasion.
- There is pure delight in crafting every element from scratch – it feels like gifting yourself (and your lucky eaters) a true patisserie experience.
02 -
- If you rush chilling the dough, it will shrink in the pan and ruin the neat tart edges – I learned this the frustrating way.
- Waiting until the ganache is truly set makes decorating with berries much easier and keeps them from sinking in.
03 -
- Blitz the flour, cocoa, and butter in a food processor for consistently flaky pastry every time.
- Adding the butter to the ganache last keeps it glossy and delightfully smooth.