Dark Chocolate Strawberry Tart (Printable)
Silky dark ganache in a crisp cocoa crust topped with fresh strawberries and an optional apricot glaze.
# 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 - 2–3 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)
# Steps:
01 - Preheat the oven to 350°F.
02 - In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt.
03 - Add the cold, cubed unsalted butter. Using a pastry cutter or food processor, blend until the mixture forms coarse crumbs.
04 - Mix in the egg yolk and 2 tablespoons cold water. Stir just until the dough comes 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 - On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough evenly into the pan, trim the edges, and prick the base with a fork.
07 - Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 10–12 minutes until firm. Allow to cool completely.
08 - Heat heavy cream in a saucepan just until it begins to simmer. Pour over the finely chopped dark chocolate in a bowl. Let stand for 1 minute, add unsalted butter, and stir until smooth and glossy.
09 - Pour the ganache into the cooled tart crust. Smooth the surface and refrigerate for at least 1 hour until set.
10 - Place the halved strawberries decoratively atop the set ganache.
11 - If desired, gently warm apricot jam and brush over the strawberries for a glossy finish.
12 - Slice the tart and serve chilled or at room temperature.
# Expert Advice:
01 -
- The crisp chocolate crust stays tender, so every bite snaps—a trick I wish I had discovered sooner.
- This tart looks stunning, yet comes together with the sort of ease you can casually brag about.
02 -
- I once rushed the chilling step and my ganache set unevenly—patience here is non-negotiable.
- Realizing the strawberries release juice if sliced too far ahead completely changed my approach—prep them right before topping.
03 -
- Blind-baking the crust—baking it with weights—always prevents puffing and ensures crispness.
- The real trick is using really good, high-cocoa dark chocolate in the ganache—cheap or sweet chocolate just doesn’t melt as smoothly.