Dark Chocolate Strawberry Tart (Printable)
Crisp cocoa crust filled with silky dark chocolate ganache and crowned with fresh strawberries for an elegant 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 - Set oven temperature to 350°F.
02 - In a mixing bowl, blend all-purpose flour, cocoa powder, granulated sugar, and salt.
03 - Work cold, cubed butter into the dry mixture using a pastry cutter or fingertips until crumbly.
04 - Incorporate the egg yolk and 2 tablespoons cold water, mixing until dough forms. Add additional water if needed to bring the dough together.
05 - Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
06 - On a lightly floured surface, roll dough to fit a 9-inch tart pan. Press into pan, trim edges, and prick the base with a fork.
07 - Line crust with parchment paper, fill with baking weights or dried beans, and bake for 15 minutes. Remove weights and parchment; continue baking 10–12 minutes until firm. Cool completely.
08 - In a saucepan, heat heavy cream until just below boiling. Pour over chopped dark chocolate in a bowl, let sit 1 minute, then add butter and stir until smooth and glossy.
09 - Pour ganache into cooled tart shell and smooth the surface. Refrigerate at least 1 hour to set.
10 - Distribute halved strawberries over set ganache layer.
11 - Warm apricot jam and brush over strawberries for a glossy finish.
12 - Slice and serve chilled or at room temperature.
# Expert Tips:
01 -
- If you want your friends to swoon, that glossy layer of ganache and gleaming strawberries always steals the show.
- This tart’s crisp chocolate pastry makes it wildly more interesting than a standard pie shell.
02 -
- I once tried to rush the chilling step for the ganache, and ended up with a runny, un-sliceable mess.
- Switching from a metal pie plate to a proper tart pan with a removable base made releasing the tart a million times easier.
03 -
- Tossing the strawberries with a teaspoon of sugar draws out their flavor, especially in the off-season.
- Chill your tart pan in the freezer before pressing in the dough – it helps the crust hold its shape, especially if your kitchen runs warm.