Decadent Chocolate Strawberry Tart
Decadent Chocolate Strawberry Tart
Ingredients
For the Chocolate Pastry Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons ice water, plus more as needed
For the Chocolate Ganache Filling
- 1 cup heavy cream
- 8 ounces dark chocolate, good quality, finely chopped
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Topping
- 1 pound fresh strawberries, hulled and sliced in half or quarters
- 1 tablespoon powdered sugar, for dusting, optional
Instructions
- 1
Prepare the chocolate pastry crust: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and 1/4 teaspoon salt. Add the cold unsalted butter cubes and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 35 min
- 3
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough from the edges.
⏱️ 10 min•🌡️ 375
- 4
Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5 minutes, or until the crust is firm and dry. Let the crust cool completely on a wire rack.
⏱️ 20 min•🌡️ 375
- 5
While the crust cools, prepare the chocolate ganache: Place the finely chopped dark chocolate, 2 tablespoons unsalted butter, vanilla extract, and 1/8 teaspoon salt in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 10 min
- 6
Pour the hot cream over the chocolate mixture. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, gently whisk until the ganache is smooth and glossy. If any chocolate pieces remain, you can place the bowl over a pot of simmering water (double boiler style) for a few minutes, stirring until fully melted.
⏱️ 5 min
- 7
Pour the warm ganache into the cooled tart crust, spreading it evenly with a spatula. Refrigerate the tart for at least 1 hour, or until the ganache is set.
⏱️ 65 min
- 8
Once the ganache is set, arrange the fresh strawberries decoratively over the top of the tart. If desired, lightly dust with powdered sugar before serving. Remove the tart from the pan by pushing up the removable bottom.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Chocolate Strawberry Tart
Ingredients
For the Chocolate Pastry Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons ice water, plus more as needed
For the Chocolate Ganache Filling
- 1 cup heavy cream
- 8 ounces dark chocolate, good quality, finely chopped
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Topping
- 1 pound fresh strawberries, hulled and sliced in half or quarters
- 1 tablespoon powdered sugar, for dusting, optional
Instructions
- 1
Prepare the chocolate pastry crust: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and 1/4 teaspoon salt. Add the cold unsalted butter cubes and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 35 min - 3
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough from the edges.
⏱️ 10 min•🌡️ 375 - 4
Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5 minutes, or until the crust is firm and dry. Let the crust cool completely on a wire rack.
⏱️ 20 min•🌡️ 375 - 5
While the crust cools, prepare the chocolate ganache: Place the finely chopped dark chocolate, 2 tablespoons unsalted butter, vanilla extract, and 1/8 teaspoon salt in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 10 min - 6
Pour the hot cream over the chocolate mixture. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, gently whisk until the ganache is smooth and glossy. If any chocolate pieces remain, you can place the bowl over a pot of simmering water (double boiler style) for a few minutes, stirring until fully melted.
⏱️ 5 min - 7
Pour the warm ganache into the cooled tart crust, spreading it evenly with a spatula. Refrigerate the tart for at least 1 hour, or until the ganache is set.
⏱️ 65 min - 8
Once the ganache is set, arrange the fresh strawberries decoratively over the top of the tart. If desired, lightly dust with powdered sugar before serving. Remove the tart from the pan by pushing up the removable bottom.
⏱️ 5 min