Dark Chocolate Strawberry Tart (Printable Format)
Crisp cocoa pastry, glossy ganache, and fresh strawberries come together in a rich chilled tart.
# 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 Steps:
01 - Preheat the oven to 350°F.
02 - Combine all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt in a mixing bowl.
03 - Add the cold, cubed butter and blend with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Incorporate the egg yolk and 2 tablespoons cold water. Mix until the dough just comes together, adding an extra tablespoon of water if necessary.
05 - Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
06 - Roll the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press evenly into the pan, trim the excess edges, 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 paper, then bake for an additional 10 to 12 minutes until the crust is firm. Allow to cool completely.
08 - Heat the heavy cream in a saucepan until just below boiling. Pour over the chopped dark chocolate in a heatproof bowl. Let sit 1 minute, then add butter and stir until smooth and glossy.
09 - Pour the ganache into the cooled tart shell and smooth the top. Refrigerate for at least 1 hour until set.
10 - Neatly arrange the halved strawberries over the set ganache.
11 - If desired, gently warm the apricot jam and brush over the berries to add a glossy finish.
12 - Slice and serve chilled or at room temperature.
# Expert Suggestions:
01 -
- There’s a secret joy in slicing through the snap of the chocolate crust and the silky ganache – it feels like the best kind of culinary magic.
- This tart never fails to dazzle guests and pulls together in just a couple hours without fancy tricks.
02 -
- One summer I tried to skip chilling the dough and ended up with shrinkage that nearly cost me the crust – never rush that rest!
- Once I swapped in chocolate chips for the ganache, but they didn’t melt as smoothly as a real bar – quality chocolate makes all the difference.
03 -
- Weighing the flour and cocoa ensures the crust never ends up dry or tough.
- Flashing the finished tart under a cool oven light (not heat!) can help the glaze set just right without wilting the strawberries.