Dark Chocolate Strawberry Tart (Print View)
Silky dark chocolate ganache in a crisp cocoa crust, topped with fresh strawberries and a light apricot glaze.
# 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:
01 - Preheat the oven to 350°F.
02 - In a mixing bowl, combine all-purpose flour, unsweetened cocoa powder, granulated sugar, and a pinch of salt. Cut in cold butter using a pastry cutter or food processor until mixture resembles coarse crumbs.
03 - Add the egg yolk and 2 tablespoons cold water. Mix just until the dough comes together, adding a bit more water if needed.
04 - Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
05 - On a lightly floured surface, roll the dough to fit a 9-inch tart pan. Press dough into the pan, trim edges, and prick the base with a fork.
06 - 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 to 12 minutes until firm. Allow to cool completely.
07 - In a small saucepan, heat heavy cream until just below boiling. Pour over chopped dark chocolate in a heatproof bowl and let sit for 1 minute. Add unsalted butter and stir until the ganache is completely smooth and glossy.
08 - Pour the ganache into the cooled tart shell. Smooth the surface and refrigerate for at least 1 hour to set.
09 - Neatly arrange the halved strawberries over the set ganache.
10 - If desired, warm apricot jam and brush lightly over the strawberries to create a glossy finish.
11 - Slice and serve chilled or at room temperature.
# Expert Suggestions:
01 -
- It’s the best secret weapon for when you want guests to think you’ve spent hours in the kitchen.
- The flavors are as classic as they come: rich chocolate, buttery pastry, and juicy strawberries in every bite.
02 -
- Skimping on chilling time for the crust is a shortcut that always leads to a shrunken shell—learned that one the hard way.
- Chopping the chocolate finely means less stirring and a smoother ganache; rough chunks left me with stubborn bits that never melted.
03 -
- Resting the crust dough longer never hurts; it actually improves flakiness and reduces shrinkage.
- Tempering the cream—heating it just to steaming, not boiling—keeps the chocolate ganache velvet-smooth.