Dark Chocolate Strawberry Tart Recipe
Introduction
This Dark Chocolate Strawberry Tart combines a rich, smooth chocolate filling with a tender cocoa crust, topped with fresh, juicy strawberries. It’s an elegant dessert that’s surprisingly simple to make and perfect for any special occasion or chocolate craving.
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
- 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
- Step 1: To prepare the crust, whisk together the flour, cocoa powder, and salt in a bowl. In a separate bowl, cream together the butter and powdered sugar using a standing mixer or electric hand mixer until fluffy. Mix in the vanilla extract. Beat in the flour mixture on low speed until just incorporated, being careful not to over mix. Use your hands to shape the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Step 2: Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom. After chilling, press the dough evenly into the tart pan and up the sides. Use a knife to score and even out the edges. Bake for 15 minutes. If the crust puffs up slightly while baking, gently press it down once removed from the oven. Allow it to cool completely in the pan.
- Step 3: To prepare the filling, heat the heavy cream and finely chopped chocolate in the top of a double boiler over simmering water on medium low heat, whisking frequently until smooth. Remove from heat and whisk in the butter until fully incorporated. Pour the filling into the cooled tart crust and refrigerate for 1 to 2 hours until set.
- Step 4: Top the set filling with fresh strawberries, arranging them as desired.
- Step 5: For the glaze (optional), bring the heavy cream to a low boil. Pour it over the chopped chocolate and stir until smooth. Whisk in the corn syrup and warm water until fully combined. Drizzle the glaze over the tart before serving for an elegant finish.
Tips & Variations
- Use high quality dark chocolate with varying cacao percentages for depth of flavor. Finely chop your chocolate to ensure smooth melting and avoid curdling the ganache.
- If you prefer a lighter tart, substitute half the dark chocolate with milk chocolate.
- The glaze is optional but adds a beautiful shine and extra chocolate touch perfect for special occasions.
- Fresh strawberries can be replaced with raspberries or a mix of berries for a different fruity twist.
Storage
Store the tart covered in the refrigerator for up to 3 days. Allow it to come to room temperature for about 20 minutes before serving to enhance the chocolate flavor and soften the filling. Do not freeze, as the texture of the tart and strawberries may be compromised.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the crust ahead of time?
Yes, you can prepare the crust dough up to a day in advance and keep it refrigerated, wrapped tightly in plastic wrap. Just let it soften slightly before pressing into the tart pan.
What if I don’t have a double boiler?
You can create a makeshift double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water. This setup helps gently melt the chocolate without burning it.
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Dark Chocolate Strawberry Tart Recipe
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
Description
This decadent Dark Chocolate Strawberry Tart features a rich cocoa crust filled with smooth dark chocolate ganache and topped with fresh strawberries. Finished with an optional glossy chocolate glaze, this elegant dessert combines the bitterness of high-quality dark chocolate with the freshness of ripe strawberries, making it perfect for special occasions or a luxurious 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 (use a mix of 70% and 85% cacao dark chocolate and semi sweet chips as preferred)
- 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
- Prepare the crust: In a bowl, whisk together the all purpose flour, cocoa powder, and salt. In a separate bowl, cream the unsalted butter and powdered sugar using a standing mixer or electric hand mixer until fluffy. Mix in the vanilla extract. Gradually beat in the flour mixture on low speed until just incorporated, being careful not to overmix. Shape the dough into a ball with your hands, wrap in plastic wrap, and refrigerate for 30 minutes.
- Bake the crust: Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom. Press the chilled dough evenly into the tart pan and up the sides. Score the edges of the dough with a knife to even them out. Bake for 15 minutes. If the crust puffs up slightly during baking, gently press it down immediately after removing it from the oven. Allow the crust to cool completely in the pan.
- Prepare the filling: Finely chop the dark chocolate. In a double boiler or a heatproof bowl set over simmering water, heat the heavy whipping cream and chopped chocolate on medium-low heat, whisking continuously until smooth and fully melted. Remove from heat and whisk in the room temperature unsalted butter until the ganache is glossy and smooth. Pour the chocolate filling into the cooled tart crust and refrigerate for 1 to 2 hours until fully set.
- Add the strawberries: Once the ganache is set, arrange fresh strawberries evenly over the surface of the tart.
- Prepare the glaze (optional): Bring 2 tablespoons of heavy cream to a low boil. Pour over finely chopped 1.75 ounces dark chocolate and stir until smooth. Whisk in the corn syrup and warm water until the glaze is glossy and homogenous. Drizzle the glaze over the tart for a beautiful finish. Serve immediately or keep refrigerated.
Notes
- Use high quality chocolate, such as Valrhona or Ghirardelli, to ensure the best flavor and texture.
- Finely chop the chocolate to allow for quick and even melting, preventing the ganache from curdling.
- The glaze is optional but adds a luxurious, glossy finish that’s perfect for impressing guests.
- The tart must be refrigerated for proper ganache setting, so plan ahead.
- If the crust puffs during baking, pressing it down immediately will keep an even surface for the filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes (crust) + 2 hours chilling
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Keywords: dark chocolate tart, strawberry tart, chocolate ganache tart, chocolate dessert, chocolate strawberry dessert
