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Strawberry Chocolate Tart

Strawberry Chocolate Tart

A luscious Strawberry Chocolate Tart featuring a crisp buttery crust, smooth dark chocolate ganache, and fresh vibrant strawberries. Perfectly balanced flavors and textures make this elegant yet simple dessert ideal for any occasion, pleasing both novice and experienced bakers.

  • Total Time: 3 hours (including chilling and setting time)
  • Yield: 8 servings 1x

Ingredients

Scale

Tart Crust

  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • A pinch of salt
  • 7 tbsp unsalted butter, chilled and cut into pieces
  • 1 egg yolk
  • 1–2 tbsp cold water

Chocolate Ganache Filling

  • 8 oz dark chocolate (at least 70% cocoa), finely chopped
  • ¾ cup heavy cream
  • ½ tsp vanilla extract
  • A pinch of salt

Topping

  • 1 pint fresh strawberries, sliced

Instructions

  1. Prepare the Tart Crust: Combine all-purpose flour, granulated sugar, and a pinch of salt in a large bowl. Cut in the chilled butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of cold water, mixing gently until the dough just comes together. Add an additional splash of water if needed. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
  2. Blind Bake the Crust: Roll out the chilled dough on a lightly floured surface to fit a tart pan with a removable bottom. Fit the dough into the pan, trimming excess. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake in a preheated oven at 350°F (175°C) for 15 minutes. Remove the weights and parchment, then bake another 10 minutes until golden and crisp. Allow the crust to cool completely.
  3. Make the Chocolate Ganache: Heat the heavy cream gently in a saucepan until it just begins to simmer. Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir until the mixture is smooth and glossy. Stir in vanilla extract and a pinch of salt to enhance the flavor.
  4. Assemble the Tart: Pour the warm chocolate ganache evenly into the cooled tart shell. Arrange the sliced fresh strawberries on top in a decorative pattern, allowing some ganache to show through.
  5. Chill and Serve: Refrigerate the tart for at least 2 hours to allow the ganache to set firmly. Serve chilled or at room temperature for the best texture and flavor experience.

Notes

  • Chill the dough well to prevent shrinking and ensure a tender, flaky crust.
  • Use high-quality dark chocolate with at least 70% cocoa for the best ganache flavor and texture.
  • Do not overbake the crust; slight underbaking keeps it crisp and prevents it from becoming too hard when filled.
  • Choose ripe, fresh strawberries for optimal taste and presentation.
  • Warm ganache before pouring to ensure a smooth, even spread.
  • Leftovers can be stored covered in the refrigerator for up to three days without losing texture.
  • Freeze the tart without strawberries for up to a month; add fresh strawberries after thawing.
  • Bring the tart to room temperature before serving; avoid microwaving to prevent melting ganache and soggy crust.
  • Author: Lina
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8 of tart)
  • Calories: 350
  • Sugar: 22g
  • Sodium: 85mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 75mg

Keywords: Strawberry tart, chocolate tart, chocolate ganache, fresh strawberries dessert, easy tart recipe, berry dessert, baking dessert