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Dark Chocolate Strawberry Tart Recipe

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4.4 from 6 reviews

This decadent Dark Chocolate Strawberry Tart combines a rich cocoa crust with a silky smooth dark chocolate filling, topped with fresh strawberries and a glossy chocolate glaze. Perfect for chocolate lovers seeking an elegant dessert that balances intense chocolate flavor with the bright freshness of strawberries.

  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings

Ingredients

For the Crust

  • 1 ⅔ cups all purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla bean paste

For the Filling

  • 12 ounces high quality dark chocolate
  • 1 cup heavy whipping cream
  • 4 tablespoons unsalted butter, room temperature
  • Approximately ½ pound fresh strawberries

For the Glaze

  • 2 tablespoons heavy whipping cream
  • 1.75 ounces dark chocolate, finely chopped
  • 1 teaspoon corn syrup
  • 1 tablespoon warm water

Instructions

  1. Prepare the crust: In a bowl, whisk together the all purpose flour, cocoa powder, and salt. In a separate large bowl, use a standing mixer or electric hand mixer to cream the softened butter and powdered sugar together until fluffy. Mix in the vanilla bean paste. Gradually beat in the dry flour mixture on low speed until just combined, taking care not to overmix. Form the dough into a ball with your hands, wrap it in plastic wrap, and refrigerate for 30 minutes.
  2. Bake the crust: Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom. Remove the dough from the refrigerator and press it evenly into the tart pan, ensuring it covers the bottom and sides. Use a knife to trim and score the edges evenly at the top. Bake the crust for 15 minutes. If the crust puffs up during baking, gently press it down immediately after removing it from the oven. Allow the crust to cool completely in the pan.
  3. Prepare the filling: Finely chop the dark chocolate. Heat the heavy whipping cream and chopped chocolate in the top of a double boiler over simmering water with medium-low heat, whisking continuously until smooth and glossy. Remove from heat and whisk in the room temperature butter until fully incorporated and smooth. Pour the filling into the cooled tart crust. Refrigerate the tart for 1 to 2 hours to set the filling.
  4. Add strawberries: Once the filling is set, arrange fresh strawberries on top of the tart evenly, pressing gently into the chocolate filling to keep them in place.
  5. Prepare the glaze: Bring the 2 tablespoons of heavy whipping cream to a low boil. Pour the hot cream over the finely chopped dark chocolate in a bowl and stir until smooth. Whisk in the corn syrup and warm water until the glaze is glossy and pourable.
  6. Glaze and serve: Drizzle the prepared glaze evenly over the strawberries and the tart. Serve immediately or keep refrigerated until ready to enjoy.

Notes

  • Use high-quality dark chocolate with at least 70% cocoa content for best results.
  • The vanilla bean paste adds a richer flavor than vanilla extract.
  • If the dough cracks while pressing into the tart pan, you can fix it by gently warming the dough with your hands to make it more pliable.
  • The glaze adds a shiny finish and extra chocolate flavor but can be omitted if preferred.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Find it online: https://iamstarved.com/dark-chocolate-strawberry-tart-recipe/