Dark Chocolate Strawberry Tart (Printable)
Crisp cocoa crust, silky dark ganache and fresh strawberries for an elegant French dessert.
# What You’ll Need:
→ For the 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
→ For the Dark Chocolate Ganache
08 - 7 ounces dark chocolate (60–70% cocoa), finely chopped
09 - 3/4 cup heavy cream
10 - 2 tablespoons unsalted butter
→ For the Topping
11 - 1 pound fresh strawberries, hulled and halved
12 - 1 tablespoon apricot jam (optional, for glaze)
# Steps:
01 - Preheat oven to 350°F.
02 - In a mixing bowl, combine all-purpose flour, unsweetened cocoa powder, granulated sugar, and a pinch of salt.
03 - Cut in cold unsalted butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
04 - Add the egg yolk and 2 tablespoons of cold water. Mix until the dough begins to come together, adding an additional tablespoon of water if necessary.
05 - Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan, trim excess, and prick the base with a fork.
07 - Line the tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10–12 minutes until the crust is set and firm. Let cool completely.
08 - Heat heavy cream in a saucepan until just below boiling point. Pour over finely chopped dark chocolate in a separate bowl and let stand for 1 minute. Add unsalted butter and stir until glossy and smooth.
09 - Pour the ganache into the cooled tart shell. Smooth the surface and refrigerate for at least 1 hour, until the filling is set.
10 - Arrange halved fresh strawberries evenly over the set ganache layer.
11 - If desired, gently heat apricot jam and brush over the strawberries to create a glossy finish.
12 - Slice and serve the tart chilled or at room temperature.
# Expert Advice:
01 -
- Your friends will think you spent all day baking this beauty, but the secret is it’s simpler than it looks.
- The crisp chocolate crust and glossy ganache make for an absolutely luxurious dessert without too much fuss.
02 -
- Once, I tried rushing the crust by skipping the chill time and ended up with a saggy tart—patience is your friend here.
- I thought all chocolate was the same, but using high-quality dark chocolate truly made the filling lusciously smooth and rich.
03 -
- Don’t toss your leftover egg white—use it to brush over the crust for a little extra gloss, if you’re feeling fancy.
- Using parchment paper under the dough makes transfer to the tart pan much easier—no sticking, no drama.