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Dark Chocolate Strawberry Tart Recipe

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4.7 from 125 reviews

This Dark Chocolate Strawberry Tart is a decadent dessert featuring a rich chocolate cocoa crust filled with smooth dark chocolate ganache and topped with fresh strawberries. Finished with a glossy chocolate glaze, this elegant tart combines the deep flavors of high-quality chocolate with the bright freshness of strawberries, perfect for any special occasion or indulgent treat.

Ingredients

Scale

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

  1. Prepare the crust: Whisk together the all purpose flour, cocoa powder, and salt in a bowl. In a separate bowl, use a standing mixer or electric hand mixer to cream the softened butter and powdered sugar until fluffy. Mix in the vanilla extract. Slowly beat in the flour mixture on low speed until just incorporated, careful not to over mix. Shape the dough into a ball with your hands, wrap it in plastic, and refrigerate for 30 minutes.
  2. Preheat and prepare tart pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9 inch tart pan with a removable bottom to prevent sticking.
  3. Bake the crust: Once chilled, press the dough evenly into the tart pan, covering the bottom and sides. Score the edges with a knife to even out the top. Bake for 15 minutes. If the crust puffs up slightly during baking, gently press it down immediately upon removal from the oven. Allow the crust to cool completely in the pan.
  4. Make the chocolate filling: In the top of a double boiler over simmering water on medium low heat, heat the heavy cream together with the finely chopped dark chocolate, whisking until smooth and fully melted. Remove from heat and whisk in the unsalted butter until smooth and creamy. Pour this ganache into the cooled tart crust and refrigerate for 1 to 2 hours to set.
  5. Add strawberries: Once the ganache has set, top the tart evenly with fresh strawberries to your liking.
  6. Prepare the glaze: Bring 2 tablespoons of heavy cream to a low boil. Pour the hot cream over the finely chopped dark chocolate and stir until smooth. Whisk in the corn syrup and warm water until fully combined and glossy.
  7. Finish the tart: Drizzle the prepared glaze over the strawberries and tart surface. Serve chilled for best flavor and texture.

Notes

  • Use high quality dark chocolate (70% cocoa recommended) for the best flavor in both filling and glaze.
  • The glaze adds a beautiful shiny finish and slight sweetness; you can skip or replace corn syrup with honey if preferred.
  • Refrigerate the tart to allow the chocolate ganache to fully set before serving.
  • You can substitute fresh raspberries or other berries for strawberries to vary the flavor.
  • Make sure the butter for the crust is softened but not melted for ideal texture.
  • Use a tart pan with removable bottom for easy removal without damaging the crust.

Keywords: dark chocolate tart, chocolate strawberry tart, chocolate ganache tart, chocolate dessert, tart recipe, strawberry dessert, chocolate crust

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