Chocolate Strawberry Tart: An Amazing Ultimate Recipe

Introduction
Imagine slicing into a glossy, dark chocolate tart that fills the kitchen with the warm, intoxicating aroma of melted chocolate and cocoa. The first forkful delivers a silky ganache that melts on your tongue, giving way to a crisp, cocoa-kissed crust and the bright, juicy burst of fresh strawberries. Texture plays across the palate—creamy ganache, tender crumb, and a pop of fruit—while the scent of vanilla and cocoa wraps the moment in comfort. This tart feels at once indulgent and approachable, the kind of dessert that makes a celebration out of an ordinary afternoon.

It’s perfect for date nights, spring gatherings when strawberries are at their peak, or cozy weekends when you want one special thing to savor with coffee. If you enjoy chocolate-forward treats with a fruity lift, this is your new go-to; it even pairs beautifully with other easy chocolate snacks—like my favorite chocolate-dipped pretzels for a themed dessert spread.

Dish Snapshot

Prep Time: 30 minutes (active) + 30 minutes chilling for crust
Cook Time: 12–15 minutes (blind-baking crust) + 10 minutes cooling for ganache
Total Time: About 1 hour (plus chilling/setting time: 1–2 hours)
Servings: 8 slices
Difficulty Level: Intermediate (basic baking skills; attention when blind-baking and tempering ganache)

Nutrition Highlights
Nutrition estimates are approximate and based on ingredient values from USDA FoodData Central and general dietary guidance; they are intended for planning and reference only.

Estimated nutrition per serving (1 of 8):

Calories: ~480 kcal
Protein: ~6.5 g
Total Carbohydrates: ~47 g
- Dietary Fiber: ~3.9 g
- Sugars: ~25 g
Total Fat: ~33 g
- Saturated Fat: ~18–20 g
Cholesterol: moderate (from egg yolk and cream)
Sodium: moderate (from butter and chocolate)

Notes: Values are rounded estimates from standard ingredient profiles. For detailed guidance on daily nutrient targets, consult resources like the Mayo Clinic or local government dietary guidelines. These estimates assume semi-sweet chocolate and typical heavy cream; using lower-fat or sugar-free alternatives will change the totals.

Why You’ll Love It

Flavor & Texture: The deep, bittersweet ganache contrasts with bright strawberries so each bite feels balanced—rich but not cloying.
Memorable: This tart is show-stopping for guests yet intimate enough for a small family moment. The glossy finish and ordered strawberry halves make it visually unforgettable.
Seasonal & Social: When strawberries are at their sweetest (late spring to early summer in many regions), this tart celebrates the season. It’s the kind of dish friends request again—perfect for potlucks, dinner parties, or a special brunch centerpiece.
Ease with Impact: While plated and polished, the techniques (shortcrust baking and ganache-making) are straightforward; the result looks much more elaborate than the time invested.

Preparation Guide
Ingredients

For the Tart Crust:

1 ¼ cups (about 156 g) all-purpose flour
½ cup (about 50 g) unsweetened cocoa powder
½ cup (about 60 g) powdered (confectioners’) sugar
½ cup (113 g) unsalted butter, cold and cubed
1 large egg yolk
1–2 tablespoons ice water (as needed)

For the Chocolate Ganache:

1 cup (240 ml) heavy cream
8 ounces (226 g) semi-sweet chocolate, chopped
1 teaspoon vanilla extract

For the Topping:

2 cups (about 300 g) fresh strawberries, hulled and halved
Fresh mint leaves, for garnish (optional)

Optional ingredients and substitutions:

Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour and check binding—add 1 tablespoon extra butter or 1 tablespoon almond flour if the dough feels too dry.
Vegan: Use vegan butter and a flax yolk (1 tbsp ground flax + 3 tbsp water, chilled) for the crust; replace heavy cream with full-fat coconut cream and use vegan dark chocolate for the ganache. Note: texture will be different but delicious.
Less sweet: Use dark chocolate (60–70% cacao) and reduce powdered sugar in the crust to 1/3 cup.

Step-by-step Instructions

Prepare the crust: In a food processor or large bowl, whisk together flour, cocoa powder, and powdered sugar. Add cubed cold butter and pulse (or cut in) until mixture resembles coarse crumbs with pea-sized butter pieces. Add the egg yolk and 1 tablespoon ice water; gently bring dough together. Add a second tablespoon of ice water only if dough won’t hold.
Chill dough: Form into a disc, wrap, and chill 30 minutes to firm up the butter. This helps produce a flaky, crisp crust.
Roll and line tart pan: On a lightly floured surface, roll dough to about 1/8-inch thickness. Gently fit into a 9-inch tart pan with removable bottom, trimming excess. Prick bottom lightly with a fork. Chill 15 minutes to relax the dough and prevent shrinking.
Blind-bake crust: Preheat oven to 350°F (175°C). Line crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges set. Remove weights and parchment; bake an additional 3–5 minutes to dry bottom. Cool slightly. Tip: If crust puffs, press gently with the back of a spoon while warm.
Make ganache: Place chopped chocolate in a heatproof bowl. In a small saucepan, bring heavy cream just to a simmer (do not boil). Pour hot cream over chocolate and let sit 1–2 minutes, then stir until smooth and glossy. Stir in vanilla. Let ganache cool slightly (5–10 minutes) so it’s pourable but not hot.
Fill tart: Pour ganache into the warm crust, smoothing top. Let set slightly at room temperature for 20–30 minutes, then chill 1–2 hours until fully set. For a silkier finish, pour when ganache is slightly cool to avoid air bubbles.
Arrange strawberries: Just before serving, place halved strawberries on ganache in a single layer or an attractive spiral pattern. Garnish with mint leaves if desired.
Serve: Slice with a hot, dry knife (wipe between cuts for clean slices).

Practical tips:

Avoid overmixing the crust—stop when the dough just holds together.
Keep ingredients cold for a flaky crust.
Do not overheat cream; scalding can change texture.
If ganache is too loose after chilling, return to room temperature for 10–15 minutes before slicing; if too firm, let sit 10 minutes at room temp.

Serving Suggestions

Classic: Serve slices plain—let the tart’s contrast of chocolate and strawberry shine.
With dairy: Add a dollop of whipped cream or a scoop of vanilla ice cream for a creamy counterpoint.
Beverage pairings: Serve with espresso or a full-bodied black tea (Earl Grey or Assam) to balance sweetness.
Brunch idea: Cut smaller slices and present alongside lighter fruit tarts for a varied spread—this chocolate tart pairs nicely with lighter citrus or berry pastries. See how chocolate contrasts with simple quick breads like this classic moist banana bread for a varied dessert table.
Elegant plating: Drizzle a little aged balsamic or a bright strawberry coulis around the plate for a restaurant-style finish.

Storage Instructions

Room temperature: If your kitchen is cool and ganache is set, you can keep the tart covered (away from heat and direct sunlight) up to 1 day.
Refrigeration: Store covered in the refrigerator for up to 3 days. Bring to room temperature 20–30 minutes before serving to soften ganache.
Freezer: You can freeze an un-topped tart (wrap tightly in plastic and foil) for up to 2 months. Thaw overnight in the refrigerator, then add fresh strawberries before serving. Note: freezing may slightly change crust texture.

Insider Secrets

Best chocolate: Use good-quality semi-sweet chocolate with a clear cocoa percentage (55–65%); it determines ganache richness and mouthfeel. Avoid chips labeled for baking (they can be waxier).
Temperature cues: When making ganache, pour the hot cream over chopped chocolate and wait a minute—this helps the chocolate melt evenly and prevents graininess. Stir slowly in small circles from center outward for a glossy emulsion.
Crust texture: Blind-bake until just set; over-baking makes crust dry. If edges brown too fast, shield with foil.
Presentation tip: For clean slices, warm a thin-bladed knife under hot water, dry it, and wipe between cuts.

Creative Twists

Boozy ganache: Stir 1–2 tablespoons of liqueur (e.g., Grand Marnier, Chambord, or Framboise) into the ganache once it’s slightly cooled for a grown-up flavor.
Nut crust: Replace ¼ cup of flour with ¼ cup finely ground almonds for added richness; bake a bit longer if necessary.
Citrus lift: Add 1 teaspoon orange zest to ganache for a fresh citrus-chocolate pairing that complements strawberries.
Vegan version: Use vegan butter, flax “yolk,” full-fat coconut cream, and vegan dark chocolate to create a dairy-free tart that still delivers creamy texture and chocolate depth.
Mini tarts: Make this as individual tartlets using a muffin tin or small tart pans for party-friendly single servings.

Frequently Asked Questions
Q: Can I use milk chocolate instead of semi-sweet?
A: You can, but milk chocolate is sweeter and less stable; expect a creamier, sweeter ganache and adjust powdered sugar in the crust if desired.

Q: My ganache separated or looks grainy—what happened?
A: Overheating the cream or stirring too vigorously can break the emulsion. Gently rewarm the mixture and whisk slowly, or use an immersion blender on low to bring it back together.

Q: Can I bake the tart shell ahead?
A: Yes—baked crust can be wrapped and stored for 2 days at room temperature or frozen for up to 2 months. Fill with ganache the day of serving.

Q: How do I prevent soggy crust with the strawberries?
A: Add strawberries just before serving. If you must top earlier, pat them dry and consider a thin smear of melted chocolate on set ganache to create a moisture barrier.

Q: Healthier swaps—how to reduce calories/fat?
A: Use lower-fat cream alternatives (note texture change), reduce chocolate quantity and choose higher-cacao dark chocolate, or make smaller tartlets to control portions.

Conclusion

This Chocolate Strawberry Tart is a show-stopping, sensory dessert that balances rich chocolate and bright fruit—elegant enough for guests, comforting enough for an indulgent night in. Try the recipe, make it your own with the variations above, and share a photo or story to inspire others. For additional inspiration on fruity tarts and cream-cheese-forward fruit desserts, you might enjoy this Strawberry Cream Cheese Tart on Everyday Annie, and for another chocolate-strawberry take with beautiful presentation ideas, see this Most Stunning Chocolate Strawberry Tart on So Happy You Liked It.

Happy baking—let the aroma of chocolate and strawberries fill your kitchen!

Chocolate Strawberry Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: ollierecipegmail-com
Total Time: 120 minutes
Yield: 8 slices 1x
Diet: Vegetarian

Print Recipe

Description

A decadent chocolate tart topped with fresh strawberries, perfect for any occasion.

Ingredients

Scale

1 ¼ cups (about 156 g) all-purpose flour
½ cup (about 50 g) unsweetened cocoa powder
½ cup (about 60 g) powdered (confectioners’) sugar
½ cup (113 g) unsalted butter, cold and cubed
1 large egg yolk
1–2 tablespoons ice water (as needed)
1 cup (240 ml) heavy cream
8 ounces (226 g) semi-sweet chocolate, chopped
1 teaspoon vanilla extract
2 cups (about 300 g) fresh strawberries, hulled and halved
Fresh mint leaves, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: In a food processor or large bowl, whisk together flour, cocoa powder, and powdered sugar. Add cubed cold butter and pulse (or cut in) until mixture resembles coarse crumbs with pea-sized butter pieces. Add the egg yolk and 1 tablespoon ice water; gently bring dough together. Add a second tablespoon of ice water only if dough won’t hold.
Chill dough: Form into a disc, wrap, and chill 30 minutes to firm up the butter.
Roll and line tart pan: On a lightly floured surface, roll dough to about 1/8-inch thickness. Fit into a 9-inch tart pan and trim excess. Prick bottom lightly with a fork. Chill 15 minutes.
Blind-bake crust: Preheat oven to 350°F (175°C). Line crust with parchment and fill with pie weights. Bake 12–15 minutes until edges set, then cool slightly.
Make ganache: Place chopped chocolate in a bowl. Heat cream in a saucepan until just simmering, then pour over chocolate. Stir until smooth and glossy, then add vanilla and let cool slightly.
Fill tart: Pour ganache into crust, smoothing top. Let set at room temperature for 20–30 minutes, then chill 1–2 hours until fully set.
Arrange strawberries: Just before serving, place halved strawberries on ganache in an attractive pattern. Garnish with mint leaves if desired.
Serve: Slice with a hot, dry knife.

Notes

Keep ingredients cold for a flaky crust and avoid overmixing.

Prep Time: 60 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 25g
Sodium: 200mg
Fat: 33g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 4g
Protein: 6.5g
Cholesterol: 60mg