Description
This Dark Chocolate Tart features a rich chocolate filling nestled in a cocoa-infused crust, topped with sweet, fresh strawberries. Perfect for any occasion, this dessert combines indulgent flavors and a beautiful presentation that will impress your guests.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–4 tablespoons ice water
- 8 ounces dark chocolate (70% cocoa), chopped
- 1 cup heavy cream
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Fresh mint leaves for garnish (optional)
Instructions
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, powdered sugar, and salt. Whisk them together until well blended.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add this mixture to the flour and butter mixture. Stir gently until the dough begins to come together. If the dough is too dry, add more ice water, one tablespoon at a time, until it holds together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the dough into a circle about ¼ inch thick.
- Carefully transfer the rolled-out dough to a 9-inch tart pan. Press the dough into the pan, making sure to cover the bottom and sides evenly. Trim any excess dough hanging over the edges.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake the crust for 15 minutes. After 15 minutes, remove the parchment paper and weights, and bake for an additional 10 minutes until the crust is firm and slightly crisp. Remove from the oven and let it cool completely.
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove the saucepan from the heat and add the chopped dark chocolate. Let it sit for a minute to allow the chocolate to melt, then stir until smooth and fully combined.
- In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined.
- Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Make sure everything is well combined and smooth.
- Once the tart crust has cooled completely, pour the dark chocolate filling into the crust. Use a spatula to spread it evenly.
- Carefully place the tart back in the oven and bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. It will firm up as it cools.
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries and let them sit for about 10-15 minutes to release their juices.
- Once the tart has cooled, top it with the macerated strawberries. Garnish with fresh mint leaves if desired.
Notes
- Ensure the butter is cold for a flaky crust.
- The tart can be made a day in advance; just add the strawberries before serving.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes