Dark Chocolate Strawberry Tart (Printable Version)
Crisp chocolate crust, glossy dark ganache, and fresh strawberries for a stunning, indulgent 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 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)
# Directions:
01 - Preheat the oven to 350°F (175°C).
02 - In a mixing bowl, combine all-purpose flour, unsweetened cocoa powder, granulated sugar, and a pinch of salt.
03 - Cut in the cold, cubed unsalted butter until the mixture forms coarse crumbs.
04 - Add the egg yolk and two tablespoons of cold water. Mix until the dough comes together, adding an additional tablespoon of water if needed.
05 - Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Press into the pan, trim the 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 firm. Let crust cool completely.
08 - 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 unsalted butter, then stir until the ganache is smooth and glossy.
09 - Pour the ganache into the cooled tart crust. Smooth the top with a spatula. Refrigerate for at least 1 hour until the ganache is set.
10 - Arrange the halved strawberries decoratively over the set ganache.
11 - If using, warm apricot jam and lightly brush over the strawberries to create a glossy finish.
12 - Slice and serve the tart chilled or at room temperature.
# Expert Tips:
01 -
- You get to feel like a French pastry chef even if your apron is on backwards.
- The combination of a crisp chocolate crust, melting ganache, and juicy strawberries is impossible to resist, even for skeptics.
02 -
- Don’t rush cooling the crust; warm pastry melts the ganache and leads to a soggy disaster.
- I once skipped chilling the ganache and ended up chasing liquid chocolate across the counter – always let it set fully!
03 -
- Weigh your ingredients if you can; accuracy is everything with pastry.
- Tempering the cream just below a boil avoids any burnt flavor in the chocolate.