Dark Chocolate Strawberry Tart (Print Version)
Silky dark chocolate ganache set in a crisp cocoa crust, topped with fresh strawberries for an elegant 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)
# Preparation Steps:
01 - Preheat the oven to 350°F.
02 - Combine flour, cocoa powder, sugar, and salt in a mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
03 - Add the egg yolk and 2 tablespoons cold water. Mix until the dough forms, adding more water a teaspoon at a time if needed.
04 - Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
05 - On a lightly floured surface, roll dough to fit a 9-inch tart pan. Press into the tart pan, trim edges, and prick the base with a fork.
06 - Line dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake an additional 10 to 12 minutes until the shell is firm. Allow to cool completely.
07 - Heat heavy cream in a saucepan until just below boiling. Pour over chopped chocolate in a bowl, let stand for 1 minute, then add butter and stir until smooth and glossy.
08 - Pour ganache into the cooled tart shell. Smooth the surface. Refrigerate for at least 1 hour until set.
09 - Neatly arrange halved strawberries over the set ganache.
10 - If desired, warm apricot jam and brush it gently over the strawberries for added sheen.
11 - Cut into slices and serve chilled or at room temperature.
# Expert Advice:
01 -
- This tart makes you look like a pro, even if assembling desserts usually means unwrapping store-bought cookies.
- Each bite somehow balances deep cocoa richness with fruity freshness—it&aposs become my safety net when I want guaranteed silence at the table.
02 -
- Once I rushed the chill on the ganache and ended up with swirly streaks—patience means clean layers.
- Rolling the dough too thin can lead to cracks; a slightly thicker base can rescue your tart every time.
03 -
- Let your tart crust cool completely before adding ganache, or the filling won't set properly.
- Chop the chocolate as fine as you can — chunky pieces won't melt evenly in the cream.