This Dark Chocolate Strawberry Tart is a decadent yet surprisingly wholesome dessert that beautifully balances indulgence with nutrition.
Featuring antioxidant-rich dark chocolate, fiber-packed cocoa, and fresh strawberries full of vitamin C, it offers a boost of good fats with lower saturated fat compared to traditional cream-heavy desserts.
Elegant yet approachable, this tart is perfect for everyday entertaining or a quick make-ahead treat that feels gourmet without extra effort.
Healthy Chocolate Strawberry Tart
Equipment
- (1) Mixing bowl (medium)
- (1) Mixing bowl (large)
- 1 Electric hand mixer or stand mixer
- (1) Whisk
- 1 9-inch tart pan with removable bottom
- Plastic wrap (for chilling dough)
- 1 Knife (for chopping chocolate)
- 1 Saucepan (for double boiler base)
- 1 Heatproof bowl (for double boiler top)
- Measuring Cups and Spoons
- Spatula
Ingredients
For the Crust
- 1 ⅔ 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 dark chocolate finely chopped
- 1 cup heavy whipping cream
- 4 tablespoons unsalted butter room temperature
- ½ pound fresh strawberries about 225 g, rinsed and hulled
For the Glaze (optional)
- 2 tablespoons heavy whipping cream
- 1.75 ounces dark chocolate finely chopped
- 1 teaspoon corn syrup
- 1 tablespoon warm water
Instructions
- Prepare the Dry Ingredients for the Crust: Begin by whisking together the all-purpose flour, cocoa powder, and salt in a medium mixing bowl. This step ensures that the cocoa is evenly distributed throughout the flour and prevents clumps in your dough. Whisking also aerates the mixture slightly, which helps create a crust with a tender, crumbly texture. Set this dry mixture aside for now.
- Cream Butter and Sugar for the Base: In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter with powdered sugar until the mixture becomes light and fluffy. This process incorporates air into the butter, creating a smooth and creamy base that will give the crust a melt-in-your-mouth quality. The sugar should no longer feel grainy, and the mixture should appear pale in color.
- Add Vanilla and Blend Flavors: Once the butter and sugar are well combined, mix in the vanilla extract. This step may seem small, but vanilla adds a warm, aromatic note that enhances both the chocolate in the crust and the filling. Blend just until incorporated to avoid overworking the mixture.
- Incorporate the Dry Ingredients into the Dough: With your mixer on the lowest speed, gradually add the prepared flour-cocoa mixture to the creamed butter mixture. Mix just until the dough starts to come together, being careful not to overmix, as this can lead to a dense crust. The dough should be soft but not sticky, holding together easily when pressed between your fingers.
- Shape and Chill the Dough: Using clean hands, gather the dough into a smooth ball. Wrap it tightly in plastic wrap to prevent it from drying out and place it in the refrigerator for at least 30 minutes. Chilling is essential because it allows the butter to firm up, making the dough easier to press into the tart pan and helping the crust hold its shape during baking.
- Prepare the Tart Pan and Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom, ensuring that both the base and sides are coated to prevent sticking. Greasing also helps release the tart easily once baked.
- Press the Dough into the Tart Pan: After chilling, unwrap the dough and place it directly into the prepared tart pan. Using your fingertips, gently press the dough evenly across the bottom and up the sides of the pan. Aim for an even thickness to ensure uniform baking. Use a knife or the flat edge of a spatula to trim and smooth the top edges, creating a neat and professional-looking finish.
- Bake and Cool the Crust: Place the pan in the preheated oven and bake the crust for 15 minutes. During baking, the dough may puff up slightly, which is normal. If this happens, use the back of a spoon to gently press the crust back into place while it’s still warm. Remove from the oven and allow the crust to cool completely in the pan. Cooling prevents the warm crust from melting the ganache filling when added later.
- Prepare the Chocolate Ganache Filling: Set up a double boiler by bringing a small saucepan of water to a gentle simmer and placing a heatproof bowl on top, ensuring the bottom does not touch the water. Add the finely chopped dark chocolate and heavy cream into the bowl. Stir constantly with a whisk or spatula until the chocolate melts completely and the mixture is smooth and glossy. This gentle heating method prevents the chocolate from scorching.
- Enrich the Ganache with Butter: Once the chocolate and cream are smooth, remove the bowl from heat and immediately whisk in the room-temperature butter. The butter adds silkiness and richness to the ganache, giving it a luxurious mouthfeel. Whisk until the butter is fully melted and the ganache has a shiny finish.
- Fill and Chill the Tart: Pour the prepared ganache into the cooled tart crust, using a spatula to spread it evenly across the base. Place the tart in the refrigerator and allow it to chill for 1 to 2 hours, or until the ganache is fully set. This chilling time ensures that the filling is firm enough to slice cleanly but still creamy and smooth when served.
- Top with Fresh Strawberries: Once the ganache has set, arrange fresh strawberries on top of the tart. You can place them whole for a dramatic effect, slice them for a more delicate look, or even create decorative patterns. The natural sweetness and juiciness of the strawberries balance the richness of the chocolate filling beautifully.
- Prepare the Optional Chocolate Glaze: If you’d like to add an elegant glossy finish, make the glaze. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the finely chopped dark chocolate in a heatproof bowl. Stir until smooth and shiny, then whisk in the corn syrup and warm water. The corn syrup adds sheen, while the water thins the glaze slightly for easy drizzling.
- Garnish and Serve: Drizzle the prepared glaze over the strawberries and ganache, allowing it to cascade naturally for a beautiful presentation. Slice the tart with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled or at room temperature.
Notes
- Use high-quality chocolate for both the ganache and optional glaze. The richness and smoothness of your chocolate directly affect the final taste and texture of the tart. Opt for chocolate with at least 70% cacao for depth and complexity.
- Chill the dough properly before baking. This ensures the crust holds its shape and bakes evenly without shrinking.
- For best results, finely chop the chocolate before melting. Larger chunks take longer to melt and can overheat, causing a grainy texture.
- Fresh strawberries work best for topping, but if using frozen, ensure they are drained and patted dry to prevent excess moisture from softening the ganache.
- The optional chocolate glaze is purely for presentation, but it adds a professional shine that impresses guests without adding much effort.
Chef’s Secrets: Insider Tips And Tricks
To achieve a truly silky ganache, always heat the cream gently and avoid boiling it.
Stirring constantly as you pour it over the chocolate prevents scorching and ensures a smooth mixture.
When incorporating butter, room temperature pieces work best for an even, glossy texture.
Press the crust evenly into the pan to prevent thin spots that could burn.
Finally, arranging strawberries in a pattern before drizzling the glaze can create a visually stunning tart that looks bakery-worthy with minimal effort.
Serving Suggestions: Delicious Ways To Enjoy
This tart is versatile and elegant, making it suitable for casual family desserts or festive occasions.
Serve chilled with a dusting of powdered sugar or a dollop of lightly sweetened whipped cream.
Pairing it with a fresh berry coulis or a scoop of vanilla ice cream creates a pleasing contrast between rich chocolate and bright, tart fruit flavors.
For a lighter touch, sprinkle chopped toasted nuts over the top for added crunch and nutty flavor.
Storage Tips: Keep Tart Fresh Longer
To maintain freshness, store the tart in an airtight container in the refrigerator for up to 3–4 days.
Avoid covering directly with plastic wrap to prevent smudging the ganache; instead, use a loose tent or cake dome.
If you want to prepare ahead, bake the crust and store it separately in an airtight container for up to 2 days, then assemble the ganache and strawberries just before serving.
The tart can also be frozen for up to 1 month—wrap tightly in plastic and foil, thaw in the refrigerator before serving.
Frequently Asked Questions
1. Can I use milk chocolate instead of dark chocolate?
Yes, but milk chocolate contains more sugar and less cocoa solids, which can make the ganache sweeter and less firm.
Adjust the cream slightly if needed to maintain a smooth consistency.
2. How can I prevent the ganache from curdling?
Ensure the cream is hot but not boiling when poured over the chocolate, and stir gently.
Adding room-temperature butter helps stabilize the mixture and creates a glossy, silky texture.
3. Are frozen strawberries okay for the topping?
You can use frozen strawberries if needed, but they must be thawed, drained, and patted dry.
Excess moisture can cause the ganache to become watery or the crust to soften.
4. Can I make this tart ahead of time?
Absolutely! The tart can be prepared a day in advance and stored in the refrigerator.
Add strawberries and optional glaze just before serving to maintain freshness and visual appeal.
5. What is the best way to slice the tart cleanly?
Use a sharp knife and warm the blade under hot water, wiping it clean between slices.
This prevents chocolate from sticking and ensures neat, professional-looking slices every time.
