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Dark Chocolate Strawberry Tart Recipe

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This Dark Chocolate Strawberry Tart features a rich cocoa crust filled with a smooth, luscious dark chocolate ganache, topped with fresh strawberries and finished with a glossy chocolate glaze. Perfect for chocolate lovers seeking an elegant and indulgent dessert.

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 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

Instructions

  1. Prepare the crust: Whisk together the flour, cocoa powder, and salt in a bowl. In another bowl, use a standing or hand mixer to cream the softened butter and powdered sugar until fluffy. Mix in the vanilla extract. Gradually beat in the flour mixture on low speed until just combined, being careful not to overmix. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Bake the crust: Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom. Press the chilled dough evenly into the pan, pressing it up the sides. Score the edges with a knife to make them even. Bake for 15 minutes, then gently press down any areas that have puffed up. Let the crust cool completely in the pan.
  3. Make the filling: Finely chop the dark chocolate. Heat the heavy cream in the top of a double boiler over simmering water on medium-low heat. Add the chopped chocolate and whisk continuously until smooth. Remove from heat, then whisk in the room temperature butter until fully incorporated. Pour this chocolate filling into the cooled tart crust. Refrigerate for 1 to 2 hours until set.
  4. Add the strawberries: Once the filling is set, arrange fresh strawberries on top of the tart as desired.
  5. Prepare the glaze: Bring 2 tablespoons of heavy cream to a low boil. Pour over the finely chopped dark chocolate and stir until smooth. Whisk in the corn syrup and warm water until well combined and glossy. Drizzle the glaze over the tart before serving.

Notes

  • Use high quality dark chocolate with at least 60-70% cocoa content for best results in flavor and texture.
  • If the crust puffs during baking, gently press it down carefully before cooling to maintain an even base.
  • The glaze adds a shiny finish and enhances the chocolate flavor, but can be omitted if desired.
  • Store the tart refrigerated and consume within 2 days for optimal freshness.

Find it online: https://oliviabakes.com/dark-chocolate-strawberry-tart-recipe/