Decadent Chocolate Strawberry Tart
A rich and indulgent tart featuring a buttery crust, silky chocolate ganache, and fresh strawberries. Perfect for special occasions or a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk, room temperature
- 1–2 tablespoons ice water, as needed
- Pinch of salt
- 8 oz (225g) bittersweet or semisweet chocolate, chopped
- 3/4 cup (180ml) heavy cream
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 1/2 cups (225g) fresh strawberries, hulled and halved or sliced
- Optional: 1 tablespoon apricot jam (warmed, for glazing the strawberries)
Instructions
- In a large bowl, whisk together flour, powdered sugar, and a pinch of salt. Add cold, cubed butter and work into the dry ingredients until mixture resembles coarse crumbs with pea-sized bits.
- Stir in egg yolk and 1 tablespoon ice water. Add more water if needed to form a cohesive dough. Gather into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
- Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Fit into a 9-inch tart pan, trim excess, and prick bottom with a fork.
- Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 8-10 minutes until golden. Cool completely.
- Chop chocolate finely and place in heatproof bowl. Heat cream until just simmering, pour over chocolate, let sit 2 minutes, then stir until smooth. Stir in butter, vanilla, and salt.
- Pour ganache into cooled tart shell, smooth top. Let sit at room temperature 15 minutes, then refrigerate at least 1 hour to set.
- Arrange fresh strawberries on top just before serving. Optionally brush with warmed apricot jam for glaze.
Notes
Use cold butter for flaky crust. Let ganache sit after pouring hot cream over chocolate to avoid seizing. Chill crust before rolling for best texture. Add strawberries just before serving to prevent sogginess. For gluten-free crust, substitute almond flour; for dairy-free ganache, use coconut cream.
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 380
- Sugar: 15
- Sodium: 120
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 28
- Fiber: 4
- Protein: 5
Keywords: chocolate tart, strawberry tart, chocolate ganache, homemade dessert, easy tart recipe, berry dessert, chocolate dessert