Dark Chocolate Strawberry Tart (Printable)
Silky dark chocolate ganache in a crisp cocoa crust, crowned with fresh strawberries for an elegant finish.
# 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
# Steps:
01 - Set oven temperature to 350°F (175°C) to prepare for baking the crust.
02 - Combine all-purpose flour, cocoa powder, granulated sugar, and salt in a mixing bowl. Blend to incorporate evenly.
03 - Cut in cold, cubed unsalted butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in the egg yolk and 2 tablespoons cold water. Mix gently, adding an extra tablespoon of water only if dough appears too dry, just until dough forms.
05 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes to rest and firm up.
06 - Roll the chilled dough on a lightly floured surface to match the size of a 9-inch tart pan. Press evenly into the pan, trim excess, and prick the base several times with a fork.
07 - Line crust with parchment paper, fill with baking weights or dried beans. Bake 15 minutes, then carefully remove weights and parchment. Continue baking for another 10 to 12 minutes until fully set. Allow to cool completely in the pan.
08 - Heat heavy cream in a saucepan just below boiling. Pour hot cream over chopped dark chocolate in a bowl. Wait 1 minute, add butter, then stir gently until ganache is smooth and glossy.
09 - Pour finished ganache into cooled tart shell and smooth the surface. Refrigerate tart for at least 1 hour to allow ganache to fully set.
10 - Arrange hulled and halved strawberries over set ganache in an even, decorative layer.
11 - If desired, warm apricot jam gently and brush over the arranged strawberries for a glossy finish.
12 - Slice the tart and serve chilled or bring to room temperature prior to serving.
# Expert Advice:
01 -
- This tart is your secret weapon when you want big applause with minimal fuss.
- The combination of crisp chocolate crust and luscious, not-too-sweet dark ganache has a way of making dessert conversations last a little longer.
02 -
- I once rushed the crust’s chilling time and it shrank in the pan—patience here truly pays off.
- Piling the strawberries while the ganache was still soft taught me to always let it set completely; otherwise, you end up with a messy swirl rather than neat fruit slices on top.
03 -
- Knead the dough as little as possible—a tender crust depends on it.
- Finely chopping chocolate ensures an ultra-smooth ganache, no lumps allowed.