Dark Chocolate Strawberry Tart (Printable)
Crisp cocoa crust, smooth dark ganache and fresh strawberries for an elegant chilled tart.
# 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)
# How to Make It:
01 - Set oven temperature to 350°F.
02 - Combine all-purpose flour, unsweetened cocoa powder, granulated sugar, and pinch of salt in a mixing bowl.
03 - Cut in cold, cubed unsalted butter with a pastry cutter or food processor until the mixture forms coarse crumbs.
04 - Blend in egg yolk and 2 tablespoons cold water, mixing until dough begins to come together. Add an additional tablespoon of water if required.
05 - Shape dough into a disk, wrap tightly with plastic, and refrigerate for 30 minutes.
06 - On a lightly floured surface, roll dough to fit a 9-inch tart pan. Gently press into the pan, trim excess, and prick base with a fork.
07 - Line the prepared tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes; remove parchment and weights, then continue baking for 10 to 12 minutes until crust is set. Let cool fully.
08 - In a saucepan, heat heavy cream just below boiling point. Pour hot cream over finely chopped dark chocolate in a bowl, let stand 1 minute. Add butter, then stir until smooth and glossy.
09 - Pour ganache into the cooled tart shell. Smooth the surface and chill in the refrigerator for at least 1 hour until set.
10 - Decorate the set ganache with halved strawberries, arranging them evenly over the surface.
11 - Warm apricot jam and use a pastry brush to gently glaze the strawberries for a shiny finish.
12 - Cut tart into portions and serve chilled or at room temperature.
# Expert Advice:
01 -
- This tart wins hearts before you even slice it - the glossy ganache and jewel-like strawberries always catch eyes.
- It tastes sophisticated, but the steps are surprisingly manageable, even when you're not in a fussy mood.
02 -
- Rushing the chill time for the pastry always ends with mystery cracks or sliding dough – I've been there more than once.
- Let the ganache set fully before topping, or the strawberries might sink and disappear like shipwrecks.
03 -
- Lining the tart pan with a strip of parchment helps with a clean release (no broken crust disasters).
- If your ganache looks a little grainy, whisk in a teaspoon of hot cream to bring it back to silky smoothness.