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Chocolate Strawberry Tart Recipe

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4.5 from 54 reviews

This decadent Dark Chocolate Strawberry Tart features a rich cocoa crust filled with a smooth, luscious dark chocolate ganache, topped with fresh strawberries and a glossy chocolate glaze. Perfect for chocolate lovers, this elegant dessert combines a buttery, crisp tart shell with a creamy filling and a sweet fruit topping to create a balanced and visually stunning treat.

Ingredients

For the Crust

  • 1 ⅔ cups all purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Filling

  • 12 ounces high quality dark chocolate (at least 60-70% cocoa recommended)
  • 1 cup heavy whipping cream
  • 4 tablespoons unsalted butter, room temperature
  • Approximately ½ pound fresh strawberries

For the Glaze

  • 2 tablespoons heavy whipping cream
  • 1.75 ounces dark chocolate, finely chopped
  • 1 teaspoon corn syrup
  • 1 tablespoon warm water

Instructions

  1. Prepare the crust: Whisk together the flour, cocoa powder, and salt in a bowl. In another bowl, use a stand or hand mixer to cream the softened butter and powdered sugar until fluffy. Add the vanilla extract and mix well. Gradually incorporate the flour mixture on low speed until just combined, avoiding over mixing. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Bake the tart shell: Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom. Press the chilled dough evenly into the tart pan, making sure it goes up the sides. Score the edges with a knife to even the top edge. Bake for 15 minutes. If the crust puffs up slightly, gently press it down after removing it from the oven. Allow to cool completely in the pan.
  3. Make the filling: Set up a double boiler with simmering water over medium-low heat. Heat the heavy cream and finely chopped dark chocolate together in the top bowl, whisking until smooth and fully melted. Remove from heat, whisk in the softened butter until the ganache is glossy and smooth. Pour the ganache into the cooled tart crust. Refrigerate for 1 to 2 hours or until set.
  4. Prepare the glaze: Bring 2 tablespoons of heavy cream to a low boil. Pour it over the chopped dark chocolate and stir until melted and smooth. Whisk in the corn syrup and warm water until glossy and combined.
  5. Assemble and serve: Arrange fresh strawberries on top of the set chocolate filling. Drizzle the prepared glaze generously over the strawberries and tart surface. Serve chilled and enjoy.

Notes

  • Use high-quality dark chocolate with at least 60-70% cocoa content for the best flavor and texture in the filling and glaze.
  • If fresh strawberries are not in season, frozen strawberries can be used but ensure they are drained and patted dry to prevent excess moisture in the tart.
  • The tart shell can be blind baked with pie weights to prevent puffing, but gently pressing it down after baking works well too.
  • The glaze provides a shiny finish and an extra layer of chocolate richness but is optional if you prefer a simpler topping.
  • Store the tart in the refrigerator and consume within 2-3 days for optimal freshness.

Find it online: https://mealsbykate.com/chocolate-strawberry-tart-recipe/