Okay, you really should stop whatever you are working on and make this Chocolate Strawberries 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.
While this tart isn't necessarily hard to make, there are several steps. I wanted to make sure you had a really clear idea of what to do to make it, so I went into detail about all of it. If you are ready to learn how to make this Dark Chocolate Strawberry Topped Tart, keep reading.
What Makes This Chocolate Tart So Good?
Let me just tell you...
- Chocolate Pate Sucree- Let's start from the bottom and work up. The crust on this is a tender chocolate tart shell. If you feel intimidated by the French name, don't be. It is really simple to make and I will explain it below.
- Dark Chocolate Ganache Filling- If you are like me, the ganache will make the tart for you. It is rich creamy, and totally delicious.
- Fresh Strawberries- There is something so appealing about the fresh berries with the rich chocolate. The light fresh flavor brings a light feeling to an otherwise heavy dessert. It is the ultimate flavor combo.
How To Make
- Add dry ingredients to your food processor. If you don't have a food processor this can also be made with a pastry cutter as well.
- Next, add in your chilled butter. Pulse or cut until the pieces are about the size of small peas. Last, add in your egg, again, pulsing to combine.
- Wrap your dough and chill before using.
- Next, roll the chocolate pate sucree and form it into your tart pan.
- Line with parchment and fill with beans or pie weights. You might want to skip this step, but it really helps the tart crust to hold its shape.
- Bake for a few minutes, then remove your parchment and weights.
- Once the dough has chilled, place it on the countertop about 5 minutes before you roll it out, this will soften it just a little bit for rolling.
- I used a 9-inch pan and rolled my dough to about 12 inches. You want to have wiggle room.
- Time for the filling. Pour the heavy cream over the chocolate and let it sit for about a minute, then gently mix until it is all melted and smooth.
- Pour the ganache filling into your tart shell. Place in the fridge and let it chill.
- Once it is hardened slightly, add the strawberries to the top.
- The next 2 things are optional. I like to make a simple syrup to brush over the berries for a little shine. After this, I made a little chocolate glaze and drizzled it over the top.
Here's a little side view of what the tart looks like. Yes, so much chocolate!
Notes
- One thing to know about making the pate sucree is everything needs to be chilled until that dough hits the oven. So, when you are making the dough, have everything lined out and ready before you even start. Cut your butter into chunks, but keep them in the fridge until you are ready to use them. They work quickly and return the dough to the fridge to rest.
- After you have rolled the dough and placed it in a pan, it is much easier to press it to the pan to break off the edges than it is to cut it off. The dough breaks off easily.
- This tart shell is blind-baked, meaning it is baked with no filling in it. You do this to reduce the shrinkage of your dough in the pan. This is especially important with an all-butter crust.
- If you are not familiar with ganache, it is a simple mix of chocolate and heavy cream. Not exactly low cal, but really yummy and totally simple to make. I used dark chocolate which was about 76%.
- Not into dark chocolate? No problem, you can also use semi-sweet or even milk chocolate in this recipe.
Other pie inspiration
Is dark chocolate your thing? If it is, we could totally be friends. Let me give you a few other suggestions of dark chocolate treats you will love!
- Dark Chocolate Superfood Disks- These are simple to make and perfect for snacking on!
- Popped Amaranth Dark Chocolate Disks- If you haven't tried popping whole grains yet, you need to. They are such a healthy addition to your favorite chocolate.
- How about a Dark Chocolate Tart With Almonds- If you like dark chocolate with strawberries, I have a good feeling you will love this one as well!
- This Dark Chocolate and Peppermint Cake Roll are amazing- I made this one for Christmas, but it really can be enjoyed any time of year!
- Dark Chocolate and Rye Cookies- These cookies are rich and delicious.
- Dark Chocolate and Dried Cherry Cookies- I love this combo of dark chocolate and dried cherries in a lovely oatmeal cookie.
Follow me on Instagram!
For more inspiration
Chocolate Strawberries Tart
This is a chocolate lover's dream! Chocolate pate sucree, chocoalte ganache filling, all topped wtih strawberries.
Servings 12 servings
Equipment
- food processor, tart pan ( preferably with a removable base), rolling pin, pie weights or beans.
Ingredients
- 4-6 cups strawberries washed, stems cut off, and cut in half
Chocolate pate sucree
- 1 cup all purpose flour
- ⅓ cup powdered sugar granulated can also be used, but I prefer powdered for a flakier crust
- ¼ cup unsweetened cocoa powder I love Hershey's special dark for this.
- ⅛ teaspoon salt
- ½ cup butter, chilled and cut in ½ inch chunks Don't be concerned about the size being perfect.
- 1 egg, beaten
Chocolate ganache filling
- 16 ounces dark chocolate, cut into small pieces you can also use semi-sweet or milk chocolate if you like.
- 1 ½ cups heavy cream
- 1 teaspoon vanilla
Simple Syrup
- ½ cup water
- ½ cup granulated sugar
Chocolate drizzle
- ½ cup chopped chocolate I used dark chocolate for mine, but again, you can use semi-sweet or milk if you prefer.
- 1 teaspoon coconut oil
Instructions
Pate Sucree
- Add dry ingredients to a food processor. Pulse several times to mix.
- Place cubed butter into the food processor next. Pulse this 2-3 times. Next, add the egg and pulse to combine.
- Remove the dough and knead gently a few times to make sure it all comes together. When it has, wrap it and place it in the fridge. It will need to chill for at least 2 hours.
- When you are ready, remove it from the fridge. Sprinkle the countertop with flour. Roll the dough into a circle that is about 12-inches round.
- Place in the tart pan and press gently. Press the top edges to smooth out the top.
- Place in the freezer for 30 minutes to chill. While it is chilling, preheat the oven to 385 degrees.
- Line the tart shell with parchment paper and fill with pie weights or beans.
- Bake the shell for about 10 minutes. Then carefully remove the beans and paper. Bake for another 5 minutes. It is thin and will cook quicly.
- Remove from the oven and let it cool. When it is cooled, start the ganache.
- Place your chopped chocolate in a small bowl. Heat cream in a pan on the cooktop or in the microwave. Pour it over the chocolate and allow it to sit for 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.
- Pour into the prepared pan and move it to the fridge. Let this cool until it is set.
- Top with the strawberries. If you are brushing with the simple syrup, follow the next steps.
- Heat the water and sugar on the cooktop until the sugar dissolves. Let it cool before brushing it over the strawberries. This is optional but adds a really pretty shine.
- Heat the chocolate and coconut oil in a small microwave-safe bowl until it is melted. I do this in 15-second intervals in the microwave.
- Drizzle over the strawberries.
- When all this is done, you are ready to serve!