Okay, you really should stop whatever you are working on and make this beautiful chocolate ganache tart with fresh strawberries. The combination of 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 involved. My goal is to give you a clear idea of everything involved so it comes out great.
The combination of chocolate work so well together such as in this Banana Cake with Chocolate Icing and Chocolate Cherry Bundt Cake.
Looking for more ways to enjoy dark chocolate for snacks? Try these Dark Chocolate Superfood Disks and Popped Amaranth Dark Chocolate Disks. If you haven't tried popping whole grains yet, you need to. They are such a great addition to your favorite chocolate.
Are you ready to get started? Let's take a closer look at making a delicious strawberry dark chocolate tart!
Why You'll Love This Recipe
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.
- Elegant Dessert: All these elements combine to create a fantastic showstopper dessert everyone will love!
Ingredients
Here's an overview of the ingredients needed to make this chocolate strawberry dessert. For the quantities and complete list, check the recipe card at the end of the page.
- All purpose flour: Nothing fancy here, just regular all-purpose flour.
- Powdered sugar: I love using this for the crust because it makes it much flakier. However, you can also use granulated sugar.
- Unsweetened cocoa powder: I love Hershey's special dark.
- Butter: Also contributes to the flaky crust.
- Egg: Binds all the ingredients together for the crust.
- Dark chocolate: The star of the ganache. You can also use semi-sweet or milk chocolate if you like. The chocolate ganache filling will be slightly sweeter using these other types of chocolate.
- Heavy cream: Combines with the melted chocolate to create the rich ganache.
- Vanilla: Just a touch of flavor and sweetness added to the ganache.
- Simple Syrup: Made with water and granulated sugar to brush over the top of the berries.
Have some dark chocolate leftover? Make a batch of Dark Chocolate and Dried Cherry Cookies. I love this combo of dark chocolate and dried cherries in a lovely oatmeal cookie.
How To Make A Dark Chocolate Tart
Here's a detailed overview of making this chocolate ganache tart recipe, but be sure to see the recipe card for detailed instructions.
- 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.
- Place the chilled dough on the countertop for 5 minutes before you roll it out, this will soften it just a little bit for rolling.
- Roll out the dough for the chocolate tart crust and form it into your tart pan. I used a 9-inch pan and rolled my dough to about 12 inches. You want to have wiggle room.
- Line the inside of the tart crust 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.
- Time for the filling. Pour the heated 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.
- Add the strawberries to the top once the ganache is hardened slightly.
- Brush the simple syrup over the berries for a little shine.
- Finally add a little chocolate glaze drizzled over the top.
How to Store
Refrigerator: This dark chocolate tart needs to be stored in the fridge. Due to the fresh strawberries it will last about 2-3 days.
Freezer: You can't freeze your chocolate ganache tart once the strawberries are added. If you want to make ahead, the crust and ganache will freeze fine. Then when you're ready to serve, allow it to thaw on the counter, and then finish off with the fresh strawberries.
Serving after refrigerator: The ganache may harden quite a bit when stored so I recommend allowing it to sit on the counter for a few minutes before serving.
Expert Tips
- Everything needs to be chilled when making pate sucree until the dough hits the oven. 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. Last 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.
More Dark Chocolate Recipes
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!
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For more inspiration
Chocolate Ganache Tart with Strawberries
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 tart crust (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
Chocolate Tart Crust - 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.
Chocolate 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.
Add Strawberries
- 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!
Notes
- Everything needs to be chilled when making pate sucree until the dough hits the oven. 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. Last 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.
Did you make this recipe? Let me know!