Dark Chocolate Strawberry Tart (Printable)
Crisp chocolate 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% to 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 to 350°F and prepare a 9-inch tart pan.
02 - In a mixing bowl, blend all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture forms coarse crumbs.
03 - Add egg yolk and 2 tablespoons cold water to the bowl. Stir until the dough forms, adding up to 1 extra tablespoon water if needed for cohesion.
04 - Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
05 - On a floured surface, roll dough to approximately 1/8-inch thickness to fit a 9-inch tart pan. Transfer and press dough into the pan, trimming any excess. Prick the base lightly with a fork.
06 - Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10 to 12 minutes until the crust is set. Cool completely in the pan.
07 - Heat heavy cream in a saucepan until just below boiling. Pour over chopped dark chocolate in a bowl and let sit for 1 minute. Add butter, then stir gently until ganache is smooth and glossy.
08 - Pour ganache into cooled tart shell and smooth the top evenly. Refrigerate for at least 1 hour to set.
09 - Evenly lay halved strawberries over the set ganache in a decorative pattern.
10 - Warm apricot jam and brush lightly over the strawberries for a shiny finish.
11 - Cut into slices and serve chilled or at room temperature.
# Expert Advice:
01 -
- That satisfying shatter as your fork breaks through the chocolate crust is a sneak preview of the decadent bite to follow.
- I come back to this tart every spring because it feels effortlessly special and makes the whole room smell like a Parisian patisserie.
02 -
- If you don’t chill the crust before baking, it will shrink and pull away from the pan—trust me, it’s worth the pause.
- Switching to higher-quality chocolate one day changed everything: the flavor blooms and the ganache sets perfectly glossy.
03 -
- Freeze the rolled-out crust in the tart pan for ten minutes before baking; it keeps the edges precise.
- For extra flair, scatter chopped pistachios or flaky sea salt over the berries before serving.