Dark Chocolate Strawberry Tart (Printable Version)
Silky dark chocolate ganache in a crisp cocoa crust, topped with halved fresh strawberries and a glossy apricot glaze.
# 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)
# How To Make It:
01 - Preheat oven to 350°F.
02 - In a mixing bowl, combine all-purpose flour, cocoa powder, granulated sugar, and a pinch of salt.
03 - Cut cold, cubed unsalted butter into the dry mixture using a pastry cutter or food processor until it resembles coarse crumbs.
04 - Add egg yolk and 2 tablespoons of cold water. Mix until dough just comes together, adding an additional tablespoon of water if necessary.
05 - Shape dough into a disk, wrap tightly in plastic, and refrigerate for 30 minutes.
06 - On a lightly floured surface, roll out dough to fit a 9-inch tart pan. Press into pan, trim excess, and prick base with a fork.
07 - Line crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for 10 to 12 minutes more until set and firm. Allow to cool completely.
08 - Heat heavy cream in a saucepan over medium heat until just below boiling. Pour over chopped dark chocolate in a bowl, let stand 1 minute, add butter, then stir until smooth and glossy.
09 - Pour ganache into cooled tart shell. Evenly smooth the surface and refrigerate for at least 1 hour until set.
10 - Neatly arrange halved strawberries over the set ganache.
11 - Warm apricot jam and gently brush over strawberries for an optional glossy finish.
12 - Slice tart and serve chilled or at room temperature.
# Helpful Hints:
01 -
- There’s a clever trick to the crust that keeps it impossibly crisp beneath the creamy chocolate filling.
- Every bite marries deep cocoa, buttery crunch, and juicy strawberries in a way that turns even an ordinary weeknight into an occasion.
02 -
- Rushing the tart shell cooling step leaves you with a soggy crust—learned that the hard way.
- Ganache won’t set right if the cream gets too hot, so stop at the first hint of bubbling.
03 -
- Press the pastry gently into the pan, especially into the corners, for an evenly crisp shell every time.
- The optional apricot glaze enhances both the flavor and look—don’t skip it if you’re aiming to impress.