Description
This elegant Dark Chocolate Strawberry Tart features a crisp chocolate shortbread crust filled with silky dark chocolate ganache and topped with fresh strawberries. It’s a stunning make-ahead dessert that’s perfect for holidays, dinner parties, or any special occasion.
Ingredients
1⅔ cups all-purpose flour
⅓ cup cocoa powder
¼ teaspoon salt
1 cup unsalted butter, softened (divided)
½ cup powdered sugar
1 teaspoon vanilla extract
12 ounces high-quality dark chocolate, finely chopped
1 cup heavy whipping cream
½ pound fresh strawberries, hulled
2 tablespoons heavy whipping cream (for optional glaze)
1.75 ounces dark chocolate, finely chopped (for optional glaze)
1 teaspoon corn syrup
1 tablespoon warm water
Instructions
- Whisk together the flour, cocoa powder, and salt in a medium bowl.
- In a separate bowl, beat 1 cup softened butter with the powdered sugar until light and fluffy, then mix in the vanilla extract.
- Gradually add the dry ingredients and mix just until a soft dough forms.
- Shape the dough into a ball, wrap it, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan.
- Press the chilled dough evenly into the bottom and sides of the tart pan.
- Bake for 15 minutes, then let the crust cool completely.
- Heat 1 cup heavy whipping cream until hot but not boiling. Pour over the 12 ounces chopped dark chocolate and stir until smooth. Whisk in the remaining 4 tablespoons butter until fully incorporated.
- Pour the ganache into the cooled crust and refrigerate for 1 to 2 hours, or until set.
- Arrange the fresh strawberries neatly over the chilled ganache.
- For the optional glaze, heat the 2 tablespoons heavy cream until just simmering. Pour over the chopped chocolate, stir until smooth, then whisk in the corn syrup and warm water.
- Drizzle the glaze over the strawberries just before serving.
Notes
Use high-quality dark chocolate with 60–70% cocoa for the best flavor and texture.
Add the strawberries the day of serving for the freshest appearance.
Store covered in the refrigerator for up to 4 days.
Let the tart sit at room temperature for 10–15 minutes before slicing.
Try raspberries, blueberries, or blackberries for a colorful variation.
Garnish with toasted almonds, pistachios, chocolate curls, or a dusting of cocoa powder if desired.
Freezing the assembled tart is not recommended because the strawberries may become watery.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 70 mg
