Name: Dark Chocolate Strawberry Tart Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: French-inspired
Ingredients: 1 2/3 cups all purpose flour; 1/3 cup cocoa powder; ¼ teaspoon salt; 1 cup unsalted butter, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract; 12 ounces high quality dark chocolate (preferably 70% cocoa); 1 cup heavy whipping cream; 4 tablespoons unsalted butter, room temperature; Approximately 1/2 pound fresh strawberries; 2 tablespoons heavy whipping cream; 1.75 ounces dark chocolate, finely chopped; 1 teaspoon corn syrup; 1 tablespoon warm water

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Introduction

This Dark Chocolate Strawberry Tart combines a rich, cocoa-infused crust with a silky dark chocolate filling, topped with fresh, juicy strawberries. It’s an elegant yet approachable dessert perfect for any occasion.

A chocolate tart with a single slice cut out and slightly pulled away from the tart, showing three distinct layers: a dark brown chocolate crust with scalloped edges, a glossy, smooth chocolate filling in the middle, and a topping of bright red strawberries, some whole with green leaves and some halved, all drizzled with dark chocolate sauce that drips slightly onto the white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups all purpose flour
1/3 cup cocoa powder
¼ teaspoon salt
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
12 ounces high quality dark chocolate
1 cup heavy whipping cream
4 tablespoons unsalted butter, room temperature
Approximately ½ pound fresh strawberries
2 tablespoons heavy whipping cream
1.75 ounces dark chocolate, finely chopped
1 teaspoon corn syrup
1 tablespoon warm water

Instructions

Step 1: In a bowl, whisk together the flour, cocoa powder, and salt. In a separate bowl, cream the softened butter and powdered sugar with a mixer until fluffy. Add the vanilla extract and mix. Gradually beat in the flour mixture on low speed until just combined. Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
Step 3: Press the chilled dough evenly into the tart pan, covering the bottom and sides. Use a knife to trim and even out the edges. Bake for 15 minutes. If the crust puffs up during baking, gently press it down upon removal. Let the crust cool completely in the pan.
Step 4: For the filling, heat 1 cup of heavy whipping cream and 12 ounces of finely chopped dark chocolate in a double boiler over medium-low heat, whisking until smooth. Remove from heat and whisk in 4 tablespoons of room temperature butter until fully combined. Pour the filling into the cooled tart crust and refrigerate for 1 to 2 hours. Once set, arrange fresh strawberries on top.
Step 5: To make the glaze, bring 2 tablespoons of heavy cream to a low boil. Pour over 1.75 ounces of finely chopped dark chocolate and stir until smooth. Whisk in 1 teaspoon of corn syrup and 1 tablespoon of warm water until glossy. Drizzle the glaze over the tart just before serving.

Tips & Variations

Use high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.
Swap fresh strawberries with raspberries or a mix of berries for a different twist.
Chill the tart overnight to let the flavors meld and the filling set firmer.
For a crunchy contrast, sprinkle chopped nuts like pistachios or toasted almonds on top before glazing.

Storage

Store the tart in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for up to 3 days. When serving again, you can let it sit at room temperature for 15 minutes to soften slightly. Avoid freezing as the texture of the strawberries and crust may suffer.

How to Serve

A slice of chocolate tart on a white plate shows three clear layers: a crumbly brown crust at the bottom, a thick smooth dark chocolate filling in the middle, and bright red fresh strawberries on top, each strawberry with dark chocolate drizzled over it. To the right of the slice, two whole strawberries sit on the plate. A fork holds a small bite of the tart in front of the slice. The background is a white marbled texture with another tart blurred in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate for the filling?

Yes, you can use milk chocolate for a sweeter, creamier filling, but adjust the cocoa powder in the crust to balance the flavor if desired.

How do I prevent the crust from shrinking during baking?

Chill the dough thoroughly before baking and avoid overworking it. Pressing the dough firmly into the pan and trimming the edges helps keep the shape intact. Also, avoid opening the oven door frequently while baking.