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Dark Chocolate Strawberry Tart Recipe

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This Dark Chocolate Strawberry Tart combines a rich, cocoa-flavored crust with a luscious dark chocolate ganache filling, topped with fresh strawberries and a shiny chocolate glaze. Perfect as a decadent dessert for special occasions or an elegant treat.

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, finely chopped
  • 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: In a bowl, whisk together flour, cocoa powder, and salt. In another bowl, cream the softened butter and powdered sugar with a mixer until fluffy, then mix in vanilla extract. Gradually beat in the dry ingredients on low speed just until combined, taking care not to overmix. Form the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
  2. Bake the crust: Preheat the oven to 350°F (177°C). Grease a 9-inch tart pan with a removable bottom. Press the chilled dough evenly into the pan and up the sides. Use a knife to trim and even out the edges. Bake for 15 minutes. If the crust puffs up, gently press it down immediately after removing from the oven. Let cool completely in the pan.
  3. Make the filling: In a double boiler over simmering water on medium-low heat, combine the heavy cream and 12 ounces of chopped dark chocolate. Whisk continuously until smooth and fully melted. Remove from heat and whisk in the 4 tablespoons of room temperature butter until smooth and glossy. Pour the chocolate filling into the cooled crust and refrigerate for 1 to 2 hours until set.
  4. Add strawberries: Once the filling is chilled and firm, arrange the fresh strawberries evenly on top of the tart.
  5. Prepare the glaze: Bring 2 tablespoons of heavy cream to a low boil. Pour over the finely chopped 1.75 ounces dark chocolate and stir until the chocolate melts and mixture is smooth. Whisk in the corn syrup and warm water until glossy and combined.
  6. Apply the glaze: Drizzle the chocolate glaze over the strawberries and tart surface evenly. Serve immediately or refrigerate briefly to set the glaze.

Notes

  • Use high-quality dark chocolate with at least 60% cacao for the best flavor.
  • The tart crust can be made a day ahead and kept refrigerated.
  • The glaze adds a shiny, professional finish but can be omitted if desired.
  • For easier slicing, bring the tart to room temperature 15 minutes before serving.

Find it online: https://mealoria.com/dark-chocolate-strawberry-tart-recipe/