Dark chocolate strawberry topped tart

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Okay, you really should stop whatever you are working on and make this Dark chocolate strawberry topped tart. Y’all it is good enough to set aside your current plans and focus on this. The dark chocolate plus strawberries are the stuff dreams are made of, especially mine. Well, and my youngest son, older son and husband.

Pate sucree-

Start with a base of chocolate pate sucree. Sounds fancy? Not really, it is a sweetened pie crust. I made mine in my food processor and it came together in under 5 minutes. It is that simple.

flour in cuisinart food processor.

Start by adding the dry ingredients to the food processor. Pulse a few times to combine. I like to use powdered sugar as the sweetener, it gives a more flaky crust. If you prefer, granulated sugar works as well. I love Hershey’s dark cocoa for my cocoa in this recipe.

Flour and unsweetened cocoa in cuisinart food processor

Just like a pie crust, you want to make sure everything stays chilled, ESPECIALLY the butter. This will stay chilled until you add it to the warm oven, then it cooks, releases steam and creates layers in your dough.

chilled butter added to dry ingredients in cuisinart food processor

Once the butter is pulsed, the last step is adding in the egg, which has already been beaten. Turn on the food processor and add the egg through the hole. It should only take just a few seconds to combine.

adding egg to food processor for chocolate pate sucree dough

Here is the finished dough with plenty of small chunks of butter, which is what you are looking for!

chocolate pate sucree dough in cuisinart food processor

Turn it out onto countertop and wrap for the chill. Now, you can chill for at least 2 hours, or just make it the day before like I did.

chocolate pate sucree dough on counter top.

Rolling out your dough

Once the dough has chilled, place in on the counter top about 5 minutes before you roll it out, this will soften it just a little bit for rolling. You will want to lightly flour your countertop for rolling. I used a 9 inch pan and rolled my dough to about 12 inches. You want to have wiggle room.

woman rolling chocolate pate sucree dough with rolling pin on floured counter top.

Now, carefully press it into your tart pan.

woman pressing chocolate pate sucree dough into round tart pan.

You can cut off the excess, but I find it just as easy to press down on the edges, this cuts it off in such a simple way.

woman pressing edges of chocolate pate sucree into pan.

Baking your shell

This tart shell is blind baked, meaning it is baked with no filling in it. You do this to reduce shrinkage of your dough in the pan. This is especially important with an all butter crust. I prefer to do this with either pie weights or beans. Beans are what I have, so that is what I used. Line the crust with either parchment or aluminum foil like I did. Just know with the aluminum foil you have to fanagle it a bit to get it out. Bake for about 10 minutes, remove the foil and bake another 5-10. Remove and allow to cool slightly.

woman pouring beans in aluminum foil for blind baking a chocolate pate sucree crust

Making ganache filling

Now, time to start on the filling. It is ganache. Not familiar with this? It is a simple mix with chocolate and heavy cream. Not exactly low cal, but really yummy and totally simple to make. I used a dark chocolate, it was about 76%.

woman pouring heavy cream into small stainless steel pan filled with dark chocolate to make ganache.

Now, pour that yummy ganache into the bake crust. Y’all, yum. Chocolate and chocolate, that is what I am talking about!!

Pouring dark chocolate ganache from stainless steel bowl into baked pate sucree crust.

You can smooth the top if you like, but since I knew I was covering it in strawberries, I didn’t worry about it. Isn’t it pretty though?? Chill this for at least 2 hours. You will want this to set as it is easier to cut and serve if it is. If you can’t wait, I can understand that as well!

dark chocolate ganache filling in chocolate pate sucree crust.

Simple syrup glaze

Now, the next step is totally unnecessary and optional. I made a simple syrup to brush over my strawberries. Again, not necessary, but really pretty on aesthetics. A simple syrup is 2 parts sugar to one part water. I used 1/2 cup sugar and 1/4 cup water. Bring to a boil over medium heat and allow to cook another 2-3 minutes.

sugar and water in small stainless steel pan fro simple syrup

Prepping your strawberries

Now, prep your strawberries however you want to for the topping. I quartered mine, but cut how you want.

woman cutting strawberries in quarters

Assembling the dark chocolate strawberry topped tart

Pile the berries on top of the tart. You can add as many as you want. I like quite a few, so I piled them on. I used almost 4 cups of quartered strawberries on mine.

woman adding quartered strawberries on top of chocolate tart

Brush the simple syrup on the berries if you are using.

brushing quartered strawberries with a silicone pastry brush

You can see with the berries on top, the simple syrup gives them such a pretty shine.

quartered strawberries piled on top of a chocolate ganache tart.

In case there wasn’t enough chocolate in the tart already, I also melted more chocolate (adding a little coconut oil for smoothness), and drizzled it on top.

melted chocolate dripping from spoon onto strawberries piled on a dark chocolate tart.

I should be embarrassed to admit we finished this tart within 2 sittings- 2 hours apart, but I’m not :). This dark chocolate strawberry topped tart is just that good!

strawberry topped dark chocolate tart

Here’s a little side view of what the tart looks like. Yes, so much chocolate!

slice of dark chocolate strawberry tart on white plate.

Even looking at the tart I am salivating again. I think I am addicted. You could share in my addiction, just try this Dark Chocolate Strawberry topped Tart. I promise you will be hooked too!

dark chocolate tart with strawberries

Other pie inspiration

Are you looking for other pie ideas? I have a few, they are after all, one of my favorite types of dessert!

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Chocolate Pate Sucree

Don't be intimidated by the fancy name, it is a simple sweetened pie dough!
Course Dessert
Cuisine American
Keyword chocolate crust, chocolate pate sucree, chocolate pie dough recipe, simple chocolate pie dough
Prep Time 10 minutes
Cook Time 15 minutes
chill time 2 hours
Total Time 2 hours 25 minutes
Servings 12 servings
Author Amy- A Red Spatula


  • food processor, tart pan ( preferably with a removable base), rolling pin, pie weights or beans.


  • 1 cup all purpose flour
  • 1/3 cup powdered sugar granulated can also be used, but I prefer powdered for a flakier crust
  • 1/4 cup unsweetened cocoa powder I love Hershey's special dark for this.
  • 1/8 teaspoon salt
  • 1/2 cup butter, chilled and cut in 1/2 inch chunks Don't be concerned about the size being perfect.
  • 1 egg, beaten


  • Add dry ingredients to food processor. Pulse several times to mix.
    Place cubed butter into food processor next. Pulse this 2-3 times.
    Now, with the food processor running, add in the egg through the funnel. Only allow this to mix for about 5 seconds. It will come together really quickly.
    Remove dough from food processor. Wrap and place in fridge for chilling.
    It will need to be chilled at least 2 hours, but can last fine for up to 3 days.
    Get all your tools ready for rolling. I like to spray my tart pan lightly, although it isn't necessary. It just makes me feel better! 🙂 A rolling pin and a few tablespoons of all purpose flour for rolling as well.
    Place the dough on the counter top for about 5 minutes before rolling. You want to soften it just a little.
    Sprinkle lightly with flour and roll to about 12 inches round. Carefully fit to tart pan. Pinch along the top edges to remove excess.
    Place in freezer for at least 30 minutes. A good chill will help reduce shrinkage. While it is chilling, preheat oven to 385 degrees.
    Once you remove from the freezer, line the shell with either parchment paper or aluminum foil. Fill with the weights or beans and place in oven. Make sure to work quickly, you want to keep it chilled until it hits the oven.
    Bake for 10 minutes, and remove the lining. I do this by removing the tart from the oven and carefully remove the aluminum foil or parchment. Move tart back to oven for another 5 minutes. It is thin, and cooks quickly. Remove and allow to cool slightly before filling.
    After the tart has cooled a little, the crust will shrink enough from the pan it is easy to remove.
    Now, sit back and enjoy. You deserve it!
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Dark Chocolate Ganache

This creamy, delicious dark chocolate ganache is perfect for truffles or a filling like I used it for here.
Course Dessert
Cuisine American
Keyword dark chocolate ganache filling, dark chocolate ganache recipe, simple dark chocolate ganache, simple dark chocolate ganache recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cups
Author Amy- A Red Spatula


  • 16 ounces dark chocolate, chips or cut in smaller chunks I used a 76%, cut you can use whatever you prefer. If you don't like dark chocolate you can always use a semi sweet or even milk chocolate.
  • 1 1/2 cups heavy cream If you don't have any heavy cream, you can always use milk and add in a few tablespoons butter
  • 1 teaspoon vanilla


  • Heat cream in pan on cooktop or in microwave. Pour it over chocolate and allow it to sit about 30 seconds. Whisk slowly until it is smooth and incorporated.If you need to heat it a little to get it completely melted, you can do that too. Add in vanilla last.
    If you are making a tart like I did, pour it into baked shell. Place in the fridge to chill for at least 2 hours. Top with strawberries like I did, or even a pinch of flake salt.
    If you don't finish the tart like we did within a few hours, it will hold well in the fridge for up to 3 days.
    Now, sit back and enjoy. You deserve it!

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