Description

This Chocolate Strawberry Tart combines a rich cocoa-infused buttery crust with a smooth, glossy chocolate ganache, topped with fresh strawberries for a delightful balance of decadent and fresh flavors. Perfect for special occasions or as an indulgent dessert, this tart is both visually stunning and delicious.

Ingredients

Units Scale

For the Tart Crust:

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
1–2 tablespoons ice water

For the Chocolate Ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract

For the Topping:

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

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Instructions

Make the Tart Crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine flour, cocoa powder, and powdered sugar. Mix well. Add the cold, cubed butter and rub it into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough begins to form. If the dough is too crumbly, add ice water one tablespoon at a time until it holds together. Press the dough evenly into a 9-inch tart pan, ensuring it covers the bottom and sides. Prick the bottom with a fork to prevent bubbling.
Bake the Tart Crust: Bake in the preheated oven for 15-20 minutes until set. Remove from the oven and let it cool completely.
Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heat-safe bowl. Allow it to sit for a couple of minutes, then stir until smooth and glossy. Add the vanilla extract and mix well.
Assemble the Tart: Pour the chocolate ganache into the cooled tart crust, spreading it evenly with a spatula. Refrigerate for 30 minutes to set the ganache.
Decorate with Strawberries: Once the ganache is set, arrange the halved strawberries on top of the tart in a visually appealing way. Optionally, garnish with fresh mint leaves.
Slice and Serve: Carefully slice the tart into wedges using a sharp knife. Serve with extra strawberries or a dollop of whipped cream if desired.

Notes

Ensure the butter is cold when rubbing into the flour for a flaky crust.
Adjust the ice water quantity as needed to bring the dough together without making it too sticky.
Allow the tart crust to cool completely before adding the ganache to prevent melting.
Use high-quality semi-sweet chocolate for the ganache for the best flavor and texture.
Refrigerate the tart for at least 30 minutes to allow the ganache to fully set.
Fresh strawberries can be replaced with other fresh berries if desired.