Go Back

Dark Chocolate Strawberry Tart

Decadent dark chocolate meets vibrant strawberries in this luscious tart, creating a dessert that’s as delightful to look at as it is to eat. With a buttery crust, creamy filling, and sweet-tart fruit topping, this tart is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Tart Crust
  • 1 cup Digestive biscuits or flour Use store-bought or make your own.
  • 1/4 cup Butter, melted Use plant-based butter for a dairy-free option.
Filling
  • 8 oz Dark chocolate Go for high-quality chocolate; can use semi-sweet as a substitute.
  • 1 cup Heavy cream Coconut cream can be used for a non-dairy option.
Topping
  • 1 cup Fresh strawberries Can substitute with raspberries or blueberries.
  • 2 tbsp Powdered sugar Optional for sweetening whipped cream.

Method
 

Preparation
  1. If making from scratch, crush the biscuits and mix them with melted butter. Press the mixture firmly into the bottom and sides of a tart pan.
  2. Bake the crust at 350°F (175°C) for about 10 minutes or chill in the fridge for a no-bake option.
Making the Ganache
  1. Heat the heavy cream in a small saucepan until it’s steaming but not boiling.
  2. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for a few minutes, then stir until smooth and creamy.
Assembling the Tart
  1. Pour the chocolate ganache into the cooled tart shell and spread it evenly with a spatula.
  2. Chill in the fridge for at least 2-3 hours until firm.
  3. Once the ganache is set, slice the fresh strawberries and arrange them on top of the tart.
Serving
  1. Slice and serve the tart chilled, optionally with dollops of whipped cream or a scoop of vanilla ice cream.

Notes

Make sure the ganache is completely cool before pouring it into the crust to avoid a soggy base. Use ripe strawberries for the best flavor. Feel free to experiment with different fruits or caramel drizzles. Cover gently with plastic wrap when making ahead to prevent drying out.