Chocolate-Covered Strawberry Tart Recipe Easy Valentine’s Dessert

Let me set the scene: You’re in the kitchen, and the scent of rich, melted chocolate mingling with sweet, juicy strawberries fills the air. There’s a gentle warmth from the oven, the kind that makes you linger just a little longer, and the glossy sheen on the ganache is enough to make your heart flutter. I remember the first time I baked this Chocolate-Covered Strawberry Tart—honestly, it was a rainy February afternoon, and I wanted to surprise my sweetheart with something that felt decadent but not fussy. The moment I cut the first slice, with that ruby-red layer peeking through beneath the glossy chocolate, I paused. You know those moments when you just know you’ve stumbled onto something special? This was one of those.

My grandma used to say strawberries and chocolate are a “match made in heaven”—and she wasn’t wrong. Back when I was knee-high to a grasshopper, she’d let me dip berries in leftover chocolate after family dinners. This tart brings back all those happy memories, but with a little grown-up twist (and a lot more wow factor for your Pinterest board). I wish I’d found this recipe years ago—it’s dangerously easy and delivers pure, nostalgic comfort in every bite.

When I brought this tart to a Valentine’s Day potluck, it was gone before I even got a slice for myself! My kids kept sneaking extra bites (can’t blame them), and my friends kept asking for the recipe. There’s something about chocolate and strawberries that makes people smile—maybe it’s the color, maybe the classic combo, or maybe it’s just the joy of sharing something homemade.

Honestly, this tart is perfect for celebrations, gifting, or just because you want to treat yourself. It’s become a staple for family gatherings and those “just because” moments. I’ve tested it more times than I can count (all in the name of research, of course), and every single time, it feels like a warm hug. Trust me—you’re going to want to bookmark this one for every Valentine’s Day, anniversary, or whenever you need a little extra sweetness in your life.

Why You’ll Love This Chocolate-Covered Strawberry Tart Recipe

I’ve baked my way through dozens of chocolate and strawberry desserts, and let me tell you—this tart hits all the right notes. It’s got that perfect balance of rich and fruity, with just enough crunch in the crust to keep things interesting. Here’s why you’re going to fall in love with this easy Valentine’s dessert:

• Quick & Easy: Comes together in under an hour (including bake time!), so you’re not stuck in the kitchen all day.
• Simple Ingredients: No need to hunt for fancy chocolate or exotic berries—you probably have everything you need right at home.
• Perfect for Celebrations: Whether it’s Valentine’s Day, a birthday, or just a cozy dinner at home, this tart brings the “wow” factor without any stress.
• Crowd-Pleaser: Seriously, I’ve never seen leftovers. Kids, grown-ups, even the “I’m not a dessert person” folks can’t resist a slice.
• Unbelievably Delicious: The crisp cocoa crust, the juicy strawberry layer, and the silky chocolate ganache—each bite is pure comfort food bliss.

What sets this Chocolate-Covered Strawberry Tart apart? For starters, the crust is made with a touch of almond flour for extra crunch and flavor (without getting fussy). The strawberry layer isn’t just jam—it’s a quick, homemade compote that really lets the berries shine. And the ganache? I use a mix of dark and milk chocolate, so you get that deep cocoa flavor with just enough sweetness to keep it from being too rich.

This isn’t just another chocolate tart. It’s the kind of dessert that makes you close your eyes after the first bite. It’s comfort food for grown-ups—familiar, but with a touch of elegance. Whether you’re impressing guests or just treating yourself, this recipe delivers the kind of soul-soothing satisfaction that makes a meal memorable.

Trust me, after making this tart, you’ll find yourself coming back to it for every occasion—because it’s that good. There’s something magical about the chocolate and strawberry pairing (and a little sprinkle of flaky sea salt at the end doesn’t hurt, either!).

What Ingredients You Will Need

This Chocolate-Covered Strawberry Tart uses simple, honest ingredients that come together to create a showstopper. Most of these are pantry staples, and you can swap a few based on what you have on hand. Here’s what you’ll need:

• For the Chocolate Tart Crust:
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) almond flour (adds a light, nutty crunch; swap with all-purpose for nut-free)
  • 1/3 cup (30g) unsweetened cocoa powder (Dutch-process for deeper flavor)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon sea salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tablespoons (30ml) cold water
• For the Strawberry Layer:
  • 2 cups (300g) fresh strawberries, hulled and diced (or use thawed frozen strawberries in a pinch)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice (brightens the strawberry flavor)
  • 1 teaspoon cornstarch (helps thicken the compote)
  • 1 teaspoon vanilla extract (optional, but adds depth)
• For the Chocolate Ganache:
  • 6 ounces (170g) dark chocolate, chopped (I love Ghirardelli 60% for this)
  • 2 ounces (55g) milk chocolate, chopped (balances the richness)
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter (for extra shine)
  • Pinch of sea salt
• For Garnishing:
  • Fresh strawberries, halved or sliced
  • Chocolate shavings or curls
  • Flaky sea salt (optional, but so good!)

Ingredient Tips: For the best results, use ripe, fragrant strawberries. If they’re out of season, a good-quality strawberry jam can stand in for the compote (just warm it slightly and spread a thin layer). Almond flour adds texture, but you can use all-purpose flour for a nut-free tart. For the chocolate, a mix of dark and milk gives a balanced ganache, but you can use all dark or all milk based on your taste. Have fun with the garnishes—pistachios, white chocolate drizzle, or even edible flowers make this tart extra festive.

Equipment Needed

• 9-inch (23cm) tart pan with removable bottom: This gives those beautiful fluted edges. If you don’t have one, use a pie pan or even a springform pan (it’ll still taste great!).
• Mixing bowls: At least two, for the crust and the strawberry layer.
• Measuring cups and spoons: Accuracy matters for the crust, trust me.
• Food processor (optional): For blending the crust ingredients quickly. You can also use a pastry cutter or your fingers (just work fast to keep the butter cold).
• Small saucepan: For making the strawberry compote and melting the ganache.
• Rubber spatula or wooden spoon: For stirring and spreading layers smoothly.
• Baking sheet: Place your tart pan on this to catch any drips and for easier handling.
• Sharp knife: For slicing strawberries and serving pretty pieces.

Honestly, you don’t need anything fancy. I’ve made this with thrift store tools and my “good” tart pan from my wedding registry—both work just fine. If you use a nonstick pan, skip the parchment. For maintenance, keep your tart pan dry and avoid harsh scrubbing. If you’re on a budget, look for tart pans at discount stores or online—there’s no need to splurge for great results!

Preparation Method

1. Make the Chocolate Crust:
   • In a mixing bowl (or food processor), combine 1 cup (120g) all-purpose flour, 1/2 cup (50g) almond flour, 1/3 cup (30g) cocoa powder, 1/4 cup (50g) sugar, and 1/2 teaspoon salt. Whisk or pulse just to blend.
   • Add 1/2 cup (115g) cold, cubed butter. Cut it in with a pastry cutter or pulse in food processor until you see pea-sized bits (the mixture should look sandy and clump together when squeezed).
   • Mix in 1 egg yolk and 2 tablespoons (30ml) cold water. Stir until the dough just comes together. If it’s dry, add a teaspoon more water at a time.
   • Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Use the flat bottom of a measuring cup for even thickness.
   • Prick the base with a fork. Chill in the freezer for 15 minutes (this helps prevent shrinking).
2. Bake the Crust:
   • Preheat oven to 350°F (175°C). Place the chilled tart pan on a baking sheet.
   • Line with parchment and fill with pie weights or dried beans.
   • Bake for 15 minutes. Remove the weights and parchment, then bake another 10 minutes or until set and just starting to pull from the sides.
   • Cool completely before filling. If you see cracks, patch them with a bit of melted chocolate.
3. Prepare Strawberry Layer:
   • In a small saucepan, combine 2 cups (300g) diced strawberries, 1/4 cup (50g) sugar, 1 tablespoon (15ml) lemon juice, and 1 teaspoon cornstarch.
   • Cook over medium heat, stirring often, until bubbly and thickened (about 8–10 minutes). The berries should look softened but still a little chunky—like a loose jam.
   • Stir in 1 teaspoon vanilla extract if using. Cool to room temperature.
4. Make the Ganache:
   • Place 6 ounces (170g) dark chocolate and 2 ounces (55g) milk chocolate in a heatproof bowl.
   • In a small saucepan, bring 1/2 cup (120ml) heavy cream to a simmer (not a boil!).
   • Pour hot cream over the chocolate. Let sit for 2 minutes, then add 1 tablespoon (14g) butter and a pinch of salt. Stir gently until smooth and glossy.
   • If lumps remain, microwave in 10-second bursts, stirring between each.
5. Assemble the Tart:
   • Spread the cooled strawberry compote evenly over the baked crust. Try not to go all the way to the edge, so the chocolate seals it in.
   • Carefully pour the ganache over the strawberry layer. Tilt the pan gently to spread the chocolate to the edges.
   • Chill in the refrigerator for at least 2 hours, or until fully set.
6. Decorate and Serve:
   • Top with fresh strawberry halves, chocolate shavings, and a sprinkle of flaky sea salt if you like.
   • Use a sharp knife dipped in hot water for clean slices (wipe between cuts for best presentation).

Prep Note: If your ganache splits or looks greasy, add a splash of warm cream and whisk gently to bring it back together. If your crust cracks, a little melted chocolate works as edible “glue.” Don’t rush the chilling time—the tart slices best when cold!

Cooking Tips & Techniques

I’ve had my fair share of chocolate disasters, but after making this tart a dozen times, here’s what I’ve learned:

• Keep Your Butter Cold: For a crisp crust, don’t let the butter melt before baking. Work quickly, and if the dough feels soft, pop it back in the fridge for a few minutes.
• Don’t Overbake the Crust: It should be dry to the touch but not hard. Overbaking can make it too crunchy and tough to slice (I’ve done this more than once—lesson learned!).
• Watch the Ganache Temperature: If the cream is too hot, the chocolate can seize. If that happens, add a splash of warm cream and stir gently to smooth it out.
• Layer Smart: Make sure the strawberry compote is cool before adding to the crust, or you risk a soggy bottom (nobody wants that).
• Chill for Clean Slices: The longer you chill, the neater your slices. If you’re in a rush, 30 minutes in the freezer works in a pinch—but keep an eye on it so it doesn’t freeze solid.
• Multitasking Tip: While the crust bakes, prep your strawberries and measure out your chocolate. It’s a great way to speed things up without feeling rushed.
• Consistency is Key: Use a kitchen scale if you have one. It makes a huge difference in baking (the difference between a perfect tart and a crumbly mess, honestly).

My biggest mistake? Forgetting to chill the crust before baking—it shrank and left me with a tart that looked more like a cookie. So, don’t skip the chilling step. Little details matter, and with a few mindful moves, your tart will turn out perfect every time.

Variations & Adaptations

This tart is endlessly customizable (which is half the fun!). Here are a few ways to make it your own:

• Gluten-Free: Swap the all-purpose flour for a gluten-free baking blend. The almond flour helps keep the crust tender. I’ve done this for my GF friends and nobody could tell the difference.
• Dairy-Free: Use a vegan butter for the crust and coconut cream instead of heavy cream for the ganache. Choose dairy-free chocolate (like Enjoy Life) for that classic taste without the dairy.
• Seasonal Fruits: Not strawberry season? Use raspberry, blackberry, or even peach compote for a fresh twist. In winter, orange marmalade makes a grown-up variation that’s absolutely delicious.
• Nut-Free: Skip the almond flour and use all all-purpose flour in the crust. The tart will still turn out crisp and tasty.
• Flavor Boosts: Add a tablespoon of liqueur (like Grand Marnier or Chambord) to the ganache for an adult version. Or try a pinch of espresso powder in the crust for a mocha kick.
• Mini Tarts: Divide the dough and filling among 4-inch tartlet pans for individual desserts—adorable for parties!

Personally, I love adding a handful of toasted chopped hazelnuts on top for crunch. Don’t be afraid to play with the flavors—this tart is forgiving, and the possibilities are endless.

Serving & Storage Suggestions

This Chocolate-Covered Strawberry Tart is best served chilled or at cool room temperature. I like to slice it just before serving so the layers stay beautifully defined. Add a few extra fresh strawberries or a dollop of whipped cream for an extra festive touch.

Pair with hot coffee, a glass of bubbly, or even a scoop of vanilla ice cream for a dreamy dessert plate. It’s especially pretty on a cake stand or a white platter, letting those colors pop.

Leftovers? (If you’re lucky enough to have any!) Store the tart, covered, in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even better for breakfast the next day (no judgment!). For longer storage, freeze individual slices tightly wrapped for up to one month. Thaw overnight in the fridge and enjoy.

To reheat, let slices sit at room temperature for 10–15 minutes. Avoid the microwave, as it can melt the ganache. The crust stays crisp thanks to the almond flour, and the chocolate layer stays glossy even after chilling.

Nutritional Information & Benefits

Each slice (about 1/10th of the tart) is estimated to have 280 calories, 18g fat, 32g carbohydrates, and 4g protein. The tart is naturally rich in antioxidants thanks to the dark chocolate and strawberries, which are packed with vitamin C and fiber.

The almond flour adds healthy fats and a bit of protein, making this dessert a bit more satisfying than your average treat. For those with gluten sensitivities, the crust can be made gluten-free with an easy swap. If you’re watching dairy or nuts, there are straightforward substitutions above.

Allergens: Contains dairy, eggs, nuts (if using almond flour), and gluten unless modified. I believe in balanced treats, and this tart is a special-occasion dessert that still gives you a taste of something fresh and real—plus, sharing a homemade tart is good for the soul!

Conclusion

If you’re looking for an easy Valentine’s dessert that impresses every time, this Chocolate-Covered Strawberry Tart is your answer. It’s simple enough for a weeknight, but fancy enough for a celebration—and honestly, it’s become a go-to recipe in my kitchen because it always brings a smile.

Don’t be afraid to add your own spin—change up the fruit, swap the chocolate, or make it gluten-free. The best recipes are the ones you make your own, and I hope this tart finds a sweet spot in your home like it has in mine.

Let me know how it goes in the comments below! Share your photos, tag me on Pinterest, or tell me what variations you try. Happy baking, and may your Valentine’s Day be as sweet as this tart!

Frequently Asked Questions

Can I make the chocolate-covered strawberry tart ahead of time?

Absolutely! This tart actually tastes even better the next day. Just store it in the refrigerator, tightly covered, and add fresh strawberries before serving for the best look and taste.

What can I use if I don’t have a tart pan?

No tart pan? No problem. Use a 9-inch pie dish or a springform pan. The edges won’t be as crisp, but the flavor will be just as delicious.

Can I use frozen strawberries for the filling?

Yes, just thaw and drain them well first. Cook as directed for the compote. The flavor stays bright, but the texture will be a little softer than with fresh berries.

How do I make this tart gluten-free?

Use a 1:1 gluten-free flour blend in place of the all-purpose flour, and keep the almond flour. The crust comes out just as crisp and flavorful for a gluten-free treat.

Is there a way to make this tart dairy-free?

Definitely. Swap the butter for vegan butter, use coconut cream for the ganache, and choose a dairy-free chocolate brand. The tart will still be rich and satisfying, just with a coconut twist!

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