Dark Chocolate Strawberry Tart Recipe
A rich and decadent Dark Chocolate Strawberry Tart featuring a cocoa-infused buttery crust, silky dark chocolate ganache filling, and fresh strawberries topped with a glossy dark chocolate glaze. Perfect for special occasions or an indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Crust
- 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
Filling
- 12 ounces high quality dark chocolate (preferably 70% cocoa)
- 1 cup heavy whipping cream
- 4 tablespoons unsalted butter, room temperature
Topping
- Approximately 1/2 pound fresh strawberries
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: Whisk together the flour, cocoa powder, and salt in a bowl. In a separate large bowl, cream the softened butter and powdered sugar using a stand mixer or hand mixer until fluffy. Mix in the vanilla extract. Gradually beat in the flour mixture on low speed just until incorporated, taking care not to overmix. Shape the dough into a ball by hand, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat and prepare tart pan: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom to prevent sticking.
- Form and bake the crust: Remove the chilled dough and press it evenly into the tart pan, making sure to press up the sides. Use a knife to score and even out the edges at the top. Bake the crust for 15 minutes. If it puffs up slightly during baking, gently press it down once removed from the oven. Allow the crust to cool completely within the pan.
- Make the filling: In a double boiler or a heatproof bowl set over simmering water on medium-low heat, heat the heavy cream and finely chopped dark chocolate, whisking continuously until smooth and melted. Remove from heat and whisk in the room temperature butter until the mixture is glossy and well combined. Pour the chocolate ganache into the cooled tart crust and refrigerate for 1 to 2 hours until set. Once set, arrange fresh strawberries on top evenly.
- Prepare the glaze: Gently bring 2 tablespoons of heavy cream to a low boil. Pour the hot cream over the chopped dark chocolate and stir until smooth. Whisk in the corn syrup and warm water until fully combined and glossy. Drizzle this chocolate glaze over the strawberry-topped tart just before serving.
Notes
- Use high quality dark chocolate with at least 70% cocoa for the best flavor and texture.
- The glaze adds a shiny finish and slight sweetness that balances the tartness of the strawberries.
- Allow the tart to chill fully so the ganache sets firmly for clean slices.
- Make sure not to overmix the crust dough to keep it tender and crumbly.
- For easier slicing, bring the tart to room temperature for 10-15 minutes before cutting.
Keywords: dark chocolate tart, strawberry tart, chocolate ganache tart, chocolate dessert, berry tart, chocolate strawberry dessert
Find it online: https://chefmilacook.com/dark-chocolate-strawberry-tart-recipe/
