Dark Chocolate Strawberry Tart
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 servings
For the Crust
  • 1⅔ cups all purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
For the Filling
  • 12 ounces high quality dark chocolate (see notes)
  • 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
  1. To prepare the crust, whisk together the flour, cocoa powder and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
  2. Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.
  3. Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for 15 minutes. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
  4. To prepare the filling, heat the cream and finely chopped chocolate in the top of a double boiler over simmering water (medium low heat), whisking until smooth. Remove from heat and whisk in the butter until smooth. Pour into cooled tart crust and refrigerate for 1 to 2 hours. Top with fresh strawberries.
  5. To prepare the glaze (see notes), bring the cream to a low boil. Pour over the chopped chocolate and stir until smooth. Whisk in the corn syrup and water until smooth. Drizzle over tart and serve.
The Chocolate is the most important ingredient here. Use high quality chocolate. I used one 3.5 oz Valrhona Chocolate Bar (70% cacao), one 3.5 oz Valrhona Chocolate Bar (85% cacao), and 5 ounces of Ghiradelli semi sweet chocolate chips.

Make sure your chocolate is finely chopped. You want it to melt quickly so the ganache doesn't over cook and curdle.

The glaze is optional. It's not like the tart really needs more chocolate, but it makes for a really gorgeous presentation if you're trying to impress.
Recipe by Some the Wiser at https://somethewiser.com/dark-chocolate-strawberry-tart.html