Dark Strawberry Tart

Indulge in the deep, rich flavors of this Dark Strawberry Tart—a bold and beautiful dessert that balances the sweetness of ripe strawberries with the decadence of dark chocolate. Perfect for dinner parties, summer celebrations, or a romantic evening treat, this tart offers a harmonious blend of fruity freshness and bittersweet richness in every bite.

Why You’ll Love This Dark Strawberry Tart

• Elegant yet simple to prepare
• Uses fresh, seasonal strawberries
• Rich dark chocolate ganache filling
• Buttery, crisp tart shell
• Beautiful presentation with minimal effort

Ingredients

For the Tart Crust

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 1–2 tablespoons cold water

For the Dark Chocolate Ganache Filling

• 8 oz dark chocolate (70% cocoa), finely chopped
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Strawberry Topping

• 1 pint fresh strawberries, hulled and halved
• 1 tablespoon honey or strawberry jam (optional, for glaze)

Instructions

1. Make the Tart Crust

1. In a food processor, pulse flour, powdered sugar, and salt until combined.
2. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add cold water until dough holds together.
4. Press the dough into a 9-inch tart pan with a removable bottom. Prick the base with a fork.
5. Chill for 30 minutes in the refrigerator.
6. Preheat oven to 375°F (190°C). Bake the crust for 20–25 minutes until golden. Cool completely.

2. Prepare the Ganache

1. Heat the heavy cream in a small saucepan until just simmering.
2. Pour over chopped dark chocolate in a bowl. Let sit for 2 minutes.
3. Stir until smooth and glossy. Mix in vanilla and a pinch of salt.

3. Assemble the Tart

1. Pour the ganache into the cooled tart shell and smooth the top.
2. Chill in the refrigerator for at least 1 hour to set.
3. Top with halved strawberries. Brush with warmed honey or jam for a glossy finish (optional).
4. Serve chilled or at room temperature.

Tips & Variations

• For a gluten-free version, use a gluten-free flour blend in the crust.
• Add a splash of orange liqueur to the ganache for a citrusy twist.
• Substitute raspberries or blackberries for a berry medley topping.

Storage

• Store the tart in the refrigerator for up to 3 days.
• Cover loosely with plastic wrap to maintain freshness.

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