Description
This Chocolate Strawberry Tart is a decadent dessert combining a rich cocoa tart crust with a silky chocolate ganache filling, topped with fresh, juicy strawberries and garnished with mint leaves for a refreshing finish. Perfect for special occasions or an indulgent treat, it balances creamy chocolate and fruity freshness in every bite.
Ingredients
Scale
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ 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)
Instructions
- Prepare the Tart Crust: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and powdered sugar. Add the cold, cubed unsalted butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg yolk and 1 tablespoon of ice water. Add more ice water, a teaspoon at a time, just until the dough begins to come together.
- Chill the Dough: Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up. This will make it easier to roll out and help maintain the crust’s texture during baking.
- Roll and Bake the Crust: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Carefully transfer the dough to the tart pan, pressing it into the edges and trimming excess dough. Prick the base a few times with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until set and slightly firm. Let it cool completely.
- Make 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 semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in the vanilla extract.
- Fill the Tart: Pour the warm ganache into the cooled tart crust, spreading it evenly. Refrigerate the tart for about 1-2 hours, or until the ganache is fully set and firm to the touch.
- Arrange the Strawberries: Once the ganache is set, top the tart with the halved fresh strawberries, arranging them beautifully to cover the surface. Garnish with fresh mint leaves if desired for a pop of color and fresh aroma.
- Serve: Slice the tart carefully with a sharp knife and serve chilled or at room temperature for a luxurious chocolate dessert experience.
Notes
- Ensure the butter is cold when mixing the tart crust for a tender and flaky result.
- Pie weights or dried beans help prevent the crust from puffing up during baking.
- You can substitute semi-sweet chocolate with dark chocolate for a more intense flavor.
- Allow the tart to chill sufficiently for the ganache to set; rushing may cause it to be too soft.
- Fresh mint is optional but adds a nice contrast and aroma to the tart.
