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Chocolate-Covered Strawberry Tart

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This Chocolate-Covered Strawberry Tart features a crisp cocoa-almond crust, a homemade strawberry compote, and a silky chocolate ganache. It’s an easy, decadent dessert perfect for Valentine’s Day or any special occasion.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) almond flour (or substitute with all-purpose flour for nut-free)
  • 1/3 cup (30g) unsweetened cocoa powder (Dutch-process preferred)
  • 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
  • 2 cups (300g) fresh strawberries, hulled and diced (or thawed frozen strawberries)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract (optional)
  • 6 ounces (170g) dark chocolate, chopped
  • 2 ounces (55g) milk chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter
  • Pinch of sea salt
  • Fresh strawberries, halved or sliced (for garnish)
  • Chocolate shavings or curls (for garnish)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. In a mixing bowl or food processor, combine all-purpose flour, almond flour, cocoa powder, sugar, and salt. Whisk or pulse to blend.
  2. Add cold, cubed butter. Cut in with a pastry cutter or pulse until pea-sized bits form and mixture looks sandy.
  3. Mix in egg yolk and cold water. Stir until dough just comes together. Add more water by teaspoon if needed.
  4. Press dough evenly into the bottom and sides of a 9-inch tart pan. Prick base with a fork and chill in freezer for 15 minutes.
  5. Preheat oven to 350°F (175°C). Place tart pan on a baking sheet, line with parchment, and fill with pie weights or dried beans.
  6. Bake for 15 minutes. Remove weights and parchment, bake another 10 minutes until set and just pulling from sides. Cool completely.
  7. In a small saucepan, combine diced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring, until bubbly and thickened (8–10 minutes).
  8. Stir in vanilla extract if using. Cool compote to room temperature.
  9. Place dark and milk chocolate in a heatproof bowl. In a small saucepan, bring heavy cream to a simmer.
  10. Pour hot cream over chocolate. Let sit 2 minutes, then add butter and pinch of salt. Stir until smooth and glossy.
  11. If lumps remain, microwave in 10-second bursts, stirring between each.
  12. Spread cooled strawberry compote over baked crust, not all the way to the edge.
  13. Pour ganache over strawberry layer. Tilt pan to spread chocolate to edges.
  14. Chill in refrigerator at least 2 hours, until set.
  15. Top with fresh strawberries, chocolate shavings, and flaky sea salt if desired.
  16. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled or at cool room temperature.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour. For dairy-free, use vegan butter, coconut cream, and dairy-free chocolate. Chill the crust before baking to prevent shrinking. The tart can be made a day ahead and tastes even better after chilling overnight. Store leftovers covered in the refrigerator for up to 3 days or freeze slices for up to 1 month.

Nutrition

Keywords: chocolate strawberry tart, valentine's dessert, easy tart, chocolate ganache, strawberry compote, almond flour crust, holiday dessert, romantic dessert

Find it online: https://evabake.com/chocolate-covered-strawberry-tart-recipe-easy-valentines-dessert/