Strawberry Chocolate Tart

by Layla suzette

How to make a perfect buttery homemade Chocolate Pâte Sablée that melts in your mouth, filled with a luscious and decadent chocolate ganache. Fresh strawberries on top are the perfect match for this chocolate cake! This is the perfect dessert for any occasion, everyone will love it!

Strawberry Chocolate Tart

Strawberry Chocolate Tart

Rating: 5.0/5
( 1 voted )
Serves: 10 Nutrition facts: 200 calories 20 grams fat


For a 9 inch (22 cm) tart pan, about 10 servings:

Chocolate Pâte Sablée:

  • 1 1/3 cups (210 g) all-purpose flour
  • 1/4 cup (30 g) unsweetened cocoa powder
  • 1/2 cup (60 g) powdered sugar
  • 1 oz (30 g) hazelnut, finely grinded into powder
  • Pinch of salt
  • 2/3 cup (150 g) unsalted butter, cubed and left at room temperature for 15 minutes
  • 1 egg
  • 1 teaspoon vanilla paste

Chocolate Ganache:

  • 7 oz (200 g) milk chocolate
  • 3,5 oz (100 g) dark chocolate
  • 7 oz (200 ml) whipping cream or heavy cream

For decorations:

  • 9 oz (250 g) Strawberries
  • Little white flowers (strawberry flowers, chamomile flowers, daisies…)


Chocolate Pâte Sablée:

  1. In a large bowl sift together the dry ingredients (flour, cocoa powder, powdered sugar, powdered hazelnuts and salt). Mix to combine.
  2. Incorporate the cubed butter with a fork, then help with your fingers, until evenly crumbs are formed (don't overmix!).
  3. In a small bowl, whisk together the egg and vanilla extract until combined and add to the pastry crumbs: use a spatula to combine and make sure you don't overwork the dough.
  4. Wrap the dough into plastic wrap, form into a rectangular and refrigerate it for at least 30 minutes.
  5. Roll the dough between two plastic wrap pieces to about 30 cm diameter.
  6. Line a 9 inch (22cm) tart pan with the rolled dough and press the edges. Trim the excess dough using a rolling pin or a knife .
  7. Prick the dough with a fork and refrigerate it for 30 minutes before baking.
  8. Line a parchment paper over the dough and fill with rice or dry beans. Bake in preheated oven at 350°F (180° C) for 15 minutes.
  9. Remove the rice (or the weights you've used) and the parchment paper. Return to oven for another 10-15 minutes. Allow to cool completely before filling.

Chocolate ganache:

  1. Chop the chocolate and transfer into a heat proof bowl; add the cream and melt over a bain marie. Stir until smooth.
  2. Pour the chocolate ganache over the cooled crust and refrigerate for at least 2 hours or overnight.
  3. Decorate with fresh strawberries and edible flowers.
  4. Leave at room temperature for about 15 minutes before serving.
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