Dark Chocolate Strawberry Tart (Print Version)
Silky dark chocolate ganache in a crisp cocoa crust, finished with fresh strawberries and an optional glossy 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, for glaze (optional)
# How to Cook:
01 - Preheat oven to 350°F.
02 - In a mixing bowl, blend flour, cocoa powder, sugar, and salt. Cut in the cold butter until the texture is coarse and crumbly.
03 - Add egg yolk and 2 tablespoons cold water, mixing until the dough begins to come together. Add an additional tablespoon water if needed.
04 - Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
05 - Roll the chilled dough on a lightly floured work surface to fit a 9-inch tart pan. Transfer and press evenly into the pan. Trim excess and prick 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 paper, bake an additional 10–12 minutes until the shell feels firm. Let cool completely.
07 - Heat cream in a saucepan until just below boiling. Pour over chopped chocolate in a bowl, allow to sit for 1 minute, then add butter. Stir until fully smooth and glossy.
08 - Pour the finished ganache into the cooled tart shell. Use a spatula to smooth the surface. Transfer to refrigerator and chill at least 1 hour until set.
09 - Distribute halved strawberries evenly over the set ganache layer.
10 - Warm apricot jam and lightly brush over strawberries for a glossy finish.
11 - Portion into slices and serve chilled or at room temperature.
# Expert Advice:
01 -
- The glossy ganache looks sensational, but is secretly easy to master with simple steps.
- Every bite is silky, crisp, and juicy, making it that rare dessert everyone at the table wants seconds of.
02 -
- Once, I added all the water at once and ended up with sticky dough—add just a spoonful at a time for perfect texture.
- Let both crust and ganache cool fully before topping; rushing leaves puddles that ruin those neat strawberry rows.
03 -
- Don't skip chilling the dough—that pause is what makes the crust so unforgettable.
- For an extra lift, sprinkle a pinch of sea salt on the ganache just before adding strawberries.