Introduction

This Dark Chocolate Strawberry Tart is a decadent dessert that perfectly balances rich chocolate with fresh, juicy strawberries. The silky dark chocolate filling rests on a tender cocoa-infused crust, finished with a glossy chocolate glaze. It’s an elegant treat that’s surprisingly easy to make at home.

A chocolate tart with a thick, dark brown crust forms the bottom layer, holding a smooth, glossy dark chocolate ganache filling that covers the entire tart evenly. On top, there is a generous layer of fresh, bright red strawberries, some whole with green leaves and others halved, placed closely together across the surface. Dark chocolate is drizzled lightly over the strawberries and tart edges, creating thin, shiny lines and small drops around the white marbled surface underneath. One slice is cut and slightly separated, showing the smooth ganache layer beneath the strawberries clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 ⅔ cups all purpose flour
⅓ cup cocoa powder
¼ teaspoon salt
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract

For the Filling:

12 ounces high quality dark chocolate
1 cup heavy whipping cream
4 tablespoons unsalted butter, room temperature
Approximately ½ pound fresh strawberries

For the Glaze:

2 tablespoons heavy whipping cream
1.75 ounces dark chocolate, finely chopped
1 teaspoon corn syrup
1 tablespoon warm water

Instructions

Step 1: Prepare the crust by whisking together the flour, cocoa powder, and salt in a bowl. In a separate bowl, cream the butter and powdered sugar with a mixer until fluffy, then mix in the vanilla extract. Gradually beat in the flour mixture on low speed until just combined, taking care not to overmix. Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom. Press the chilled dough evenly into the tart pan and up the sides. Score the edges with a knife to even them out. Bake for 15 minutes. If the crust puffs up, gently press it down once removed from the oven. Allow to cool completely in the pan.
Step 3: For the filling, heat the heavy cream and chopped dark chocolate in the top of a double boiler over simmering water on medium-low heat, whisking until smooth. Remove from heat and whisk in the room temperature butter until fully incorporated. Pour this mixture into the cooled tart crust and refrigerate for 1 to 2 hours to set. Once set, arrange fresh strawberries on top.
Step 4: To make the glaze, bring the heavy cream to a low boil. Pour it over the finely chopped chocolate and stir until smooth. Whisk in the corn syrup and warm water until the glaze is glossy and well combined. Drizzle the glaze over the tart just before serving.

Tips & Variations

Use high-quality dark chocolate with at least 60% cocoa for the best flavor in both filling and glaze.
Substitute strawberries with raspberries or a mix of fresh berries for a different fruity touch.
For a crunchier crust, chill the tart in the fridge again after baking before adding the filling.
If you don’t have a double boiler, heat the cream and chocolate gently in short bursts in the microwave, stirring frequently.

Storage

Store the tart covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain the filling’s texture. Reheat is not recommended as it will affect the consistency of the chocolate filling. Enjoy it chilled or at room temperature.

How to Serve

A round tart with a thick, dark brown chocolate crust forms the base, filled with a smooth, glossy dark chocolate ganache layer. On top, fresh red strawberries, some whole with green leaves and some halved showing their bright red interior, are arranged in a crescent shape on one side of the tart, leaving the ganache visible on the other half. The tart sits on a white marbled surface, contrasting with the rich colors of the chocolate and strawberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, the crust dough can be prepared and refrigerated for up to 2 days before baking. Alternatively, you can freeze the dough for up to a month and thaw it overnight in the fridge before use.

What if I don’t have a tart pan with a removable bottom?

You can use a regular pie pan, but removing the tart might be more challenging. To help, line the pan with parchment paper before pressing in the dough, or serve the tart directly from the pan.