Print

Chocolate Strawberry Ganache Tart

Chocolate Strawberry Ganache Tart
Print Recipe

Indulge in a rich, creamy Chocolate Strawberry Ganache Tart featuring a crisp, buttery crust, smooth dark chocolate ganache, and a vibrant layer of fresh strawberries. This elegant yet simple dessert offers a perfect balance of fruity sweetness and decadent chocolate bliss, ideal for any occasion or gathering.

Ingredients

Scale

Tart Crust

  • 1 cup (227g) cold unsalted butter
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) sugar
  • Pinch of salt
  • 1 large egg yolk

Chocolate Ganache

  • 1 cup (240ml) heavy cream
  • 8 oz (225g) high-quality dark chocolate (60% cocoa or higher), chopped

Topping

  • 1 pint (about 1 lb / 450g) fresh strawberries, sliced or halved

Instructions

  1. Prepare the Tart Crust: Begin by mixing cold butter, all-purpose flour, sugar, and a pinch of salt until the dough resembles coarse crumbs. Add egg yolk to bind everything, then press the dough evenly into a tart pan. Chill the tart crust for 30 minutes to ensure it holds its shape and stays crisp.
  2. Blind Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake at 350°F (175°C) for 15 minutes, remove the weights, and bake an additional 10 minutes until golden brown. Allow the crust to cool completely before adding the ganache.
  3. Make the Chocolate Ganache: Heat heavy cream gently until just simmering. Pour the warm cream over the chopped dark chocolate in a bowl. Let sit for one minute, then stir until the mixture is smooth and glossy, forming a silky ganache.
  4. Assemble the Tart: Pour the warm ganache into the cooled crust, smoothing the top with a spatula. Refrigerate the tart uncovered for at least two hours until the ganache is set but still creamy.
  5. Add Fresh Strawberries: Just before serving, arrange the sliced or halved fresh strawberries evenly on top of the ganache layer to add a burst of fruity flavor and vibrant color.

Notes

  • Use quality chocolate with at least 60% cocoa for the best ganache flavor.
  • Keep the crust dough cold before baking to prevent shrinking and maintain shape.
  • Heat the cream just until warm to avoid breaking the ganache and to ensure a silky texture.
  • Pat dry strawberries to remove excess moisture and prevent sogginess.
  • Let the ganache set slowly in the refrigerator, uncovered, for even firmness.
  • For a gluten-free tart, substitute all-purpose flour with a gluten-free flour blend.
  • For a dairy-free or vegan alternative, use coconut cream and dairy-free chocolate, along with a plant-based crust substitute.

Nutrition

Keywords: Chocolate tart, ganache tart, strawberry tart, chocolate strawberry dessert, elegant dessert, berry tart, chocolate ganache, fresh strawberries, buttery crust

Find it online: https://marysplate.com/chocolate-strawberry-ganache-tart/