Dark Chocolate Strawberry Tart (Printable)
Crisp cocoa crust, silky dark ganache and halved strawberries for an elegant, chocolate-forward dessert.
# What You'll 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 - 2-3 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
# Directions:
01 - Preheat oven to 350°F.
02 - Combine all-purpose flour, unsweetened cocoa powder, granulated sugar, and a pinch of salt in a mixing bowl.
03 - Cut in the cold, cubed unsalted butter using a pastry cutter or food processor until the mixture forms coarse crumbs.
04 - Incorporate the egg yolk and 2 tablespoons cold water. Mix until the dough comes together, adding an extra tablespoon water if necessary.
05 - Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
06 - Roll dough on a lightly floured surface into a circle to fit a 9-inch tart pan. Press dough into the pan, trim any excess, and prick base with a fork.
07 - Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake an additional 10 to 12 minutes until firm. Allow to cool completely.
08 - Heat heavy cream in a saucepan until just below boiling. Pour over chopped dark chocolate in a bowl and let stand for 1 minute. Add butter, then stir until ganache is smooth and glossy.
09 - Pour chocolate ganache into the cooled tart shell and smooth the top. Chill in the refrigerator for at least 1 hour until set.
10 - Place strawberry halves over the set ganache in an even layer.
11 - Gently warm apricot jam and brush over the strawberries for a glossy finish, if desired.
12 - Cut into portions and serve chilled or at room temperature.
# Expert Advice:
01 -
- The tart shell is crisp and deeply chocolatey, creating the perfect base for a creamy filling.
- Every slice looks like it took hours to make, but the whole dessert comes together with surprisingly little effort.
02 -
- Skipping the chilling step for the crust makes it shrink and crack — patience pays off here.
- I once tried to rush the ganache with hot cream and scorched the chocolate; using barely simmering cream saved the day.
03 -
- Blind baking the crust fully is key — otherwise, the base turns soggy under ganache.
- Letting the ganache set until just firm ensures the fruit sits neatly and the tart slices cleanly.