Strawberry Topped Chocolate Tart
A flower of artfully placed strawberry slices makes this Strawberry Topped Chocolate Tart both delicious and irresistible!
This Chocolate Tart Recipe is dressed to impress! I’ll walk you through how to make a beautiful strawberry arrangement below.
How to Make an Easy Chocolate Tart
- The 3 ingredient ganache filling was bedazzled with fragrant ripe strawberries. It looks elegant without having to break a sweat!
- To make this Strawberry Topped Chocolate Tart even easier, you can buy a pre-made pie crust either in a tin or fit the rolled version into your tart pan. Bake as instructed and the rest is a cinch.
- I used Dorie Greenspan’s Sweet Tart Crust recipe.
- Fill with chocolate ganache, then top with your favorite fruit.
- Besides strawberries, sliced bananas or luscious red raspberries would taste amazing. If the berry design looks intimidating, just slice off the stem ends of your strawberries and arrange them flat side down…the result will be just as stunning, just a bit trickier to slice.
Tips for Assembling a Fruit Tart
I assembled mine the day before I served it and had to mop up some liquid from the berries before slicing. Not a huge inconvenience, but you can avoid this by topping and glazing on the same day you plan to indulge. Just go ahead and make the tart the day before, then garnish a few hours before you plan to serve it. No damage control is necessary!
- If you don’t want a pastry crust, make a graham cracker or chocolate cookie crust.
- Substitute fresh raspberries or other fruit if the strawberries are lackluster when you’re grocery shopping.
- I like using red currant jelly to glaze my red-colored fruit. Any red-colored jelly will work. It gives a lovely sheen, like a dessert from a fine bakery!
I took this Strawberry Topped Chocolate Tart to a family gathering (where it disappeared in a flash), and I know both my sisters-in-law could easily whip this one up. I hope to hear their success stories soon!
- Baked 9-inch Tart Shell – use your favorite crust recipe or buy a premade pie shell. I’ve linked to Dorie Greenspan’s Sweet Tart Crust above.
- Semi-sweet Chocolate – I use Ghirardelli chocolate bars. Use bitter-sweet chocolate instead if you want that deep, dark chocolate flavor.
- Heavy Cream – Should be at least 36% butterfat.
- Real Vanilla Extract – Never use imitation vanilla.
- Ripe Strawberries – Other berries can be used. Make sure they’re sweet and ripe.
- Red Currant Jelly – I prefer this jelly for berry glazes as it’s not super sweet and provides a nice red sheen.
More Strawberry Desserts You’ll Love:
- Strawberry Tarts
- Cream Cheese Strawberry Pie
- Strawberry Cheesecake Bars
- Strawberry Lemon Tart
- Mile High Strawberry Pie
- Strawberry Angel Food Dessert
- No Bake Strawberry Cheesecake
- Strawberry Pie Dessert
- More Best Dessert Recipes
- Baked 9-inch tart shell (use your favorite crust recipe or buy a premade pie shell)
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla
- 16 ounces ripe strawberries*, sliced (I saved the outer slices for a fruit salad)
- 1/2 cup red currant jelly
- Place the chopped chocolate in a heat-proof bowl.
- Heat the heavy cream till it just starts to simmer. Pour cream over chocolate and let sit for a few minutes. Stir till chocolate is smooth and melted.
- Mix in vanilla. Pour into the tart shell and refrigerate till filling is firm.
- An hour or two before serving, arrange sliced berries in concentric circles starting on outside of tart.
- Melt the jelly in the microwave, then whisk until smooth. Cool for about 10 minutes, then brush over berries to glaze.
- Keep tart refrigerated.
Total time does not allow for baking your tart shell or chilling time.
Serving Size:1 slice
Amount Per Serving: Calories: 340Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 30mgCarbohydrates: 38gFiber: 4gSugar: 26gProtein: 4g
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