Dark Chocolate Strawberry Tart (Print Version)
Crisp cocoa crust filled with silky dark ganache, topped with fresh strawberries for an elegant chilled dessert.
# 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 oven to 350°F.
02 - Combine flour, cocoa powder, granulated sugar, and salt in a mixing bowl.
03 - Cut in cold butter with a pastry cutter or food processor until the mixture resembles coarse crumbs.
04 - Add egg yolk and 2 tablespoons cold water; mix just until dough comes together, adding a bit more water if necessary.
05 - Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
06 - Roll 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 crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake an additional 10–12 minutes until the crust is firm. Cool completely.
08 - Heat heavy cream in a saucepan until just below boiling. Pour over chopped dark chocolate in a separate bowl, let stand for 1 minute. Add butter, then stir until glossy and smooth.
09 - Pour ganache into the cooled tart shell. Smooth the surface and chill in the refrigerator for at least 1 hour, until set.
10 - Arrange the halved strawberries over the ganache.
11 - Warm apricot jam and use a pastry brush to lightly glaze the strawberries for a glossy finish, if desired.
12 - Slice the tart and serve chilled or at room temperature.
# Expert Tips:
01 -
- The ganache is silkier than anything store-bought and it sets beautifully every time.
- The crust delivers genuine chocolate flavor while staying crisp and tender, which means no soggy bottom (finally).
02 -
- If the tart shell is even slightly warm when you add the ganache, you’ll end up with a sunken center.
- I learned the hard way not to overwork the dough—gentle hands mean a melt-in-the-mouth crumb.
03 -
- A hot knife (run under water and dried) makes picture-perfect slices every time.
- Scatter some flaky salt over the chocolate before adding fruit for a grown-up burst of flavor.