Dark Chocolate Ganache Strawberry Tart
A luxurious dessert featuring a crisp chocolate pastry shell filled with silky dark chocolate ganache and topped with fresh strawberries.
Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Small saucepan
- Whisk
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1 egg yolk
- 8 oz dark chocolate
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
- 1 lb fresh strawberries
Instructions
- Pulse flour, cocoa powder, butter, sugar, and egg yolk in a food processor until a dough forms. Press into a tart pan evenly.
- Blind bake the crust at 350°F (175°C) until set and slightly firm. Let cool completely.
- Heat heavy cream in a saucepan until just simmering. Pour over chopped dark chocolate and let sit for 2 minutes.
- Whisk the mixture until smooth and glossy. Stir in vanilla extract and a pinch of salt.
- Pour the ganache into the cooled tart shell and spread evenly.
- Refrigerate the tart for at least 2 hours until the ganache is fully set.
- Arrange fresh strawberries over the top just before serving.
Notes
Using 70% dark chocolate creates a rich, balanced flavor that isn’t overly sweet. For a glossy, bakery-style finish, brush the strawberries with melted jelly before serving.