Description
Indulge in a rich and creamy Chocolate Strawberry Ganache Tart that blends luscious dark chocolate ganache with fresh strawberries on a crisp, buttery cocoa crust. This elegant yet simple dessert offers a perfect balance of flavors and textures, ideal for celebrations or indulgent treats at home.
Ingredients
Scale
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/4 teaspoon salt
- 7 tablespoons cold unsalted butter, cut into small pieces
- 2–3 tablespoons cold water
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces high-quality dark chocolate, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping
- 1 pint fresh strawberries, washed and sliced or left whole
Instructions
- Prepare the Tart Crust: Mix the all-purpose flour, unsweetened cocoa powder, sugar, and salt in a large bowl. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, just enough to bring the dough together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Blind Bake the Crust: Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press the dough evenly into the pan, trim excess. Line with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for about 15 minutes, remove weights, then bake an additional 5-7 minutes until set. Cool completely.
- Make the Chocolate Ganache: Heat heavy cream until just simmering, not boiling. Pour over chopped dark chocolate in a heatproof bowl. Let sit for 1 minute, then stir gently until smooth and glossy. Stir in vanilla extract and a pinch of salt.
- Assemble the Tart: Pour the warm ganache into the cooled tart shell and smooth the surface. Refrigerate for at least 2 hours until fully set and firm.
- Add Fresh Strawberries: Slice or leave whole fresh strawberries as preferred. Arrange them elegantly on top of the set ganache just before serving.
Notes
- Chill your tools and ingredients to ensure a flaky crust and prevent butter from melting too soon.
- Use high-quality dark chocolate with at least 60% cocoa for the best flavor.
- Handle the dough gently to avoid overdeveloping gluten, which can toughen the crust.
- Allow ganache to set fully in the refrigerator for clean slicing.
- Add fresh strawberries only before serving to keep them fresh and avoid sogginess.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 350
- Sugar: 22g
- Sodium: 85mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg