Chocolate Strawberry Tart
Indulge in the decadent flavors of this Chocolate Strawberry Tart, a show-stopping dessert that’s as beautiful as it is delicious. Featuring a rich, cocoa-infused tart crust filled with silky bittersweet chocolate ganache, this elegant treat is topped with vibrant, juicy strawberries for a stunning finish. Perfectly balancing sweetness and richness, this tart pairs a buttery, chocolatey base with the natural tartness of fresh fruit, creating a dessert that’s both indulgent and refreshing. With just 30 minutes of prep time and straightforward steps, it’s surprisingly simple to make yet impressive enough for special occasions. Customize with a brush of honey for added shine, and serve it chilled or at room temperature for a dessert that’s guaranteed to delight. Keywords: chocolate strawberry tart, chocolate tart recipe, no-bake ganache filling, elegant dessert, strawberry dessert ideas.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 2 tablespoons Ice water
- 8 ounces Bittersweet chocolate chips
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh strawberries, hulled and halved
- 1 tablespoon Honey (optional for brushing strawberries)
Instructions
In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, and salt.
Using a pastry blender or your fingers, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually mix in the ice water, one tablespoon at a time, until the dough comes together. Do not overwork.
Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat your oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Press the dough into the tart pan, trimming any excess, and prick the bottom with a fork.
Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 12 minutes. Remove the weights and paper, and bake for an additional 5-8 minutes until set. Allow to cool completely.
To prepare the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate.
Let the mixture sit for 2-3 minutes, then stir until smooth. Add the vanilla extract and stir to combine.
Pour the ganache into the cooled tart shell and spread into an even layer. Chill in the refrigerator for 1-2 hours until set.
Arrange the halved strawberries on top of the tart in your desired pattern. If desired, lightly brush the strawberries with honey for added shine.
Slice and serve the chocolate strawberry tart chilled or at room temperature.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 24.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 315 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
