Dark Chocolate Strawberry Topped Tart. 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.
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 The Dark Chocolate Strawberry Topped 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.
What Is Pate Sucree?
To put it simply, it is sweetened pie dough. What is there to love about this for your tart? The chocolate flavor for one. The flaky crust for another. Last, it is so simple to make and really easy to make ahead! It is not hard to make, at all, just follow the steps included below and you will be on your way to some awesome chocolate pate sucree in no time.
Steps In Making The Pate Sucree
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 ever start. Cut your butter into chunks, but keep them in the fridge until you are ready to use them. The work quickly and return the dough to the fridge to rest.
- 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. I love to use Hershey’s Special Dark Cocoa for my chocolate in the recipe.
- 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. No, you cannot skip this part. It needs the rest!
- 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 holds it’s shape.
- Bake for a few minutes, then remove your parchment and weights.
- That is it! The crust is ready to go!!
Rolling Out Your Dough
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. 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. Now, carefully press it into your 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.
Baking your shell
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. 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 as I did. Just know with the aluminum foil you have to finagle 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.
Making The Ganache Filling
Now, time to start on the filling. It is ganache. Not familiar with this? 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 that was about 76%. This tart does not have to be dark chocolate, you can also use semi-sweet or even milk chocolate if you prefer. 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.
Now, pour that yummy ganache into the baked crust. Chocolate on chocolate, that is what I am talking about!!
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!
Simple Syrup Glaze
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. 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.
Prepping your strawberries
Prep your strawberries however you want to for the topping. I quartered mine, but you can also leave them whole, or cut into smaller chunks. It is up to you and doesn’t affect the taste at all.
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.
Brush the simple syrup on the berries if you are using.
You can see with the berries on top, the simple syrup gives them such a pretty shine.
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.
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!
Here’s a little side view of what the tart looks like. Yes, so much chocolate!
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!
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.
Chocolate Pate Sucree
- 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!
Dark Chocolate Ganache
- 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!