Chocolate Strawberry Tart with Whipped Cream

Name: Chocolate Strawberry Tart with Whipped Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 1/4 cup powdered sugar; 1/2 teaspoon salt; 1 egg yolk; 2 tablespoons cold water; 1 cup heavy cream; 8 oz dark chocolate, chopped; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; Fresh strawberries, sliced; Whipped cream

Highlighted under: Classic Baking Recipes

I absolutely love creating desserts that bring together indulgent flavors and fresh ingredients, and this Chocolate Strawberry Tart with Whipped Cream is one of my favorites. The buttery crust is the perfect base for rich chocolate ganache, while fresh strawberries add a burst of sweetness. Whipping up this dessert only takes about 30 minutes, making it a delightful choice for any occasion. With every bite, you’ll enjoy a decadent treat that pairs blissfully with soft, fluffy whipped cream.

Created by

Emily

Last updated on 2026-01-08T15:26:43.413Z

When I first made this Chocolate Strawberry Tart, I wanted to find a way to showcase the freshness of strawberries while indulging in the rich taste of chocolate. After experimenting with different fillings and techniques, I discovered that using a dark chocolate ganache elevates the entire dish. The balance of flavors leaves everyone wanting more!

This tart is perfect for gatherings, but I also enjoy making it just for myself on a cozy evening. I've learned that letting the tart chill in the fridge for a few hours before serving enhances the flavor profile and texture significantly.

        Why You'll Love This Recipe
        Decadent chocolate contrasted by fresh strawberries
Creamy whipped cream adds the perfect finishing touch
Simple recipe that looks gourmet and tastes incredible

      

Understanding the Tart Crust

The tart crust is a crucial component of this Chocolate Strawberry Tart, providing the perfect balance to the rich filling. It’s essential to use chilled butter, as it creates a flaky texture when baked. When mixing the ingredients, aim for a consistency that resembles coarse crumbs before adding the egg yolk and water; this helps prevent overworking the dough, which can lead to a tough crust. Press the crust firmly into the tart pan but avoid excessively stretching it.

Chilling the crust before baking helps it to maintain its shape, preventing shrinkage during the blind baking process. If you find your crust is a bit thick, you can use a rolling pin to press it evenly into the pan. Remember, the crust should have a light golden color after baking, which indicates it’s fully cooked and ready for the ganache.

Perfecting the Chocolate Ganache

Preparing the chocolate ganache requires a gentle approach to achieve that silky smooth texture. When heating the heavy cream, do not let it boil vigorously; just bring it to a simmer. Pouring the hot cream over the chopped chocolate allows for proper melting without overheating the chocolate, which can cause it to seize. A minute of rest before stirring is key—this simple step ensures the chocolate melts evenly, yielding a glossy ganache.

For variations, consider using different types of chocolate. Milk chocolate will yield a sweeter, creamier filling, while semi-sweet adds a more balanced flavor. You can also infuse the cream with flavors like espresso or orange zest to complement the chocolate and strawberries for an extra level of sophistication.

Serving and Storing Tips

Once your tart has set, it’s best to serve it straight from the fridge, as this enhances the ganache's texture and flavor. The cold tart pairs wonderfully with soft whipped cream and fresh strawberries, creating a contrast between creamy, sweet, and slightly tart flavors. For a more elegant presentation, you might want to sprinkle a dusting of additional powdered sugar or cocoa powder on top before serving.

If you find yourself with leftover tart, store it in the refrigerator for up to three days. To keep the crust from becoming soggy, cover it gently with plastic wrap without pressing directly against the surface. You can also freeze the unfilled tart shell for up to a month, allowing you to enjoy this dessert with minimal preparation next time.

Ingredients

For the Tart

1 cup all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup powdered sugar
1/2 teaspoon salt
1 egg yolk
2 tablespoons cold water

For the Filling

1 cup heavy cream
8 oz dark chocolate, chopped
2 tablespoons granulated sugar
1 teaspoon vanilla extract

For Topping

Fresh strawberries, sliced
Whipped cream

Instructions

Make the Tart Crust

In a bowl, combine the flour, powdered sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water until the dough comes together.

Press it into a tart pan and chill for 15 minutes.

Blind Bake the Crust

Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for an additional 5 minutes until golden. Let it cool.

Prepare the Ganache

In a saucepan, heat the heavy cream until just boiling. Pour over the chopped dark chocolate and let it sit for a minute, then stir until smooth. Add vanilla and sugar, mixing well.

Assemble the Tart

Pour the ganache into the cooled tart shell, spreading evenly. Chill in the fridge for at least 2 hours to set.

Serve

Once set, top with sliced fresh strawberries and serve with whipped cream.

Pro Tips

For an extra touch, consider drizzling caramel sauce over the sliced strawberries before serving.

Ingredient Substitutions

If you're looking for a gluten-free option, consider substituting all-purpose flour with a gluten-free blend. Just ensure it contains xanthan gum to help bind the ingredients and maintain the tart's structure. Additionally, you can opt for dairy-free butter and dark chocolate to cater to lactose intolerant friends without sacrificing flavor.

For the sugar in the chocolate ganache, coconut sugar can be used as a healthier alternative, lending a slightly caramel-like flavor that complements the chocolate well. Just keep in mind that it may alter the sweetness slightly, so adjust according to your taste.

Troubleshooting Common Issues

If your tart crust shrinks in the oven, it may be due to the dough being too warm when you placed it in the oven or overworking it when mixing. Always chill the crust thoroughly before baking, and remember to use pie weights during blind baking to help it maintain shape.

For a ganache that doesn’t set properly, ensure that the chocolate used is of good quality and finely chopped. If the mixture remains too soft after chilling, you can add a bit more melted chocolate to thicken it up or even reheat gently to remix before allowing it to set again.

Celebrating Variations

Experimenting with different toppings can also enhance your Chocolate Strawberry Tart. For an added crunch, consider sprinkling crushed nuts, or add a layer of sliced bananas along with the strawberries for a twist. Drizzling caramel sauce or a raspberry reduction over the top can also elevate the dessert to new heights.

If you're feeling adventurous, try incorporating flavors into the ganache, such as a splash of bourbon or a hint of peppermint extract for a seasonal flair. These little adjustments can transform this already delightful tart into a unique creation that reflects your personal taste!

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can. However, keep in mind that milk chocolate will make the tart sweeter.

→ How long does the tart last in the fridge?

The tart can be stored in the fridge for up to 3 days, but it’s best enjoyed fresh.

→ Can I make the tart crust ahead of time?

Absolutely! You can prepare the crust a day in advance and store it wrapped in plastic wrap in the fridge.

→ Is it possible to use frozen strawberries?

While fresh strawberries are ideal for flavor and texture, you can use thawed frozen strawberries if necessary.