How to Make Chocolate Strawberry Tart
1. Make the pastry dough
In a bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter and work it into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-size butter pieces.
Add the egg yolk and 1 tablespoon of cold water. Mix gently until the dough starts to clump. Press a little between your fingers: if it holds together, stop adding water. If it remains dry and crumbly, add another teaspoon of cold water and mix again.
Turn the mixture onto a clean surface and press it into a disc. Wrap and refrigerate for 30 minutes. Chilling makes the dough easier to handle and helps the pastry retain its shape in the oven.
2. Line the pan
Lightly flour your work surface and roll the dough into a circle large enough to cover the base and sides of the tart pan. Transfer it to the pan, pressing gently into the corners. Trim the excess dough along the rim.
If the pastry tears, patch it with a small piece of extra dough and press the edges together. Prick the base lightly with a fork. Refrigerate the lined pan for 15 minutes while you heat the oven to 375°F (190°C).
For a chocolate strawberry tart with clean, even slices, aim for a crust that is reasonably consistent in thickness. A very thick patch at one side may be difficult to cut once chilled.
3. Blind-bake the crust
Line the cold pastry with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Carefully lift out the parchment and weights, then return the shell to the oven for 7–10 minutes, until the base looks dry and the edges are lightly golden.
Set the pan on a rack and let the shell cool completely before adding ganache. A warm crust can soften the filling and prolong its setting time.
Watch the color rather than relying only on the clock. Ovens and tart pans vary; a thoroughly baked base should not look damp or raw in the center.
4. Make the ganache
Place the finely chopped semisweet chocolate in a heatproof bowl. Warm the cream in a small saucepan over medium heat until it is steaming and small bubbles appear around the edges. Do not let it boil vigorously.
Pour the hot cream over the chocolate. Leave it untouched for 2 minutes, then stir slowly from the center outward until the mixture becomes smooth and glossy. Stir in the optional butter and the pinch of salt.
If a few pieces of chocolate remain, let the mixture stand another minute and stir again. Avoid whipping air into the ganache; gentle stirring helps give the chocolate strawberry tart a smooth surface.
5. Fill and chill the tart
Pour the ganache into the completely cooled pastry shell. Gently tilt the pan to level the filling, or smooth it with an offset spatula. Tap the pan lightly on the counter once or twice to release large air bubbles.
Refrigerate the tart for at least 2 hours, until the ganache feels set. Keep the pan level. If you need to cover it, use a cover that does not touch the chocolate surface.
You can complete this step the day before serving. Leave the strawberries and white chocolate off until the filling is firm and you are closer to presenting the tart.
6. Add strawberries and white chocolate
Wash the strawberries under running water and dry them very well. Remove the green tops and halve the berries. Arrange them, cut sides down or at a slight angle, over the set ganache. You can make a ring around the outer edge and fill toward the center, as suggested by the photo.
Melt the white chocolate gently in short microwave intervals, stirring between each. If it is too thick to drizzle, stir in up to 1 teaspoon of neutral oil. Let it cool briefly, then use a spoon or small piping bag to draw thin lines across the strawberries and chocolate.
For a finish similar to the image, add a very light dusting of powdered sugar just before serving. Cut the chocolate strawberry tart with a sharp knife, wiping the blade between slices.
Tips for a Crisp Crust and Smooth Filling
Cool the shell all the way
Ganache poured into a warm tart shell can remain soft for longer and may soften the pastry. Baking the crust ahead of time is helpful: you can let it cool without rushing while you prepare the other ingredients.
Chop the chocolate finely
Small pieces melt evenly when the hot cream is poured over them. Large chunks may remain at the bottom of the bowl after the rest of the ganache has turned smooth. If that happens, let the mixture stand briefly before stirring again.
Dry the berries thoroughly
Water left on strawberries can mark the ganache or make white chocolate seize when the drizzle touches it. Wash the fruit first, then spread it on a clean towel until the surfaces are dry.
Wait until the ganache is set
Arranging fruit on liquid ganache may seem easier because the berries will stick, but they can sink unevenly. A firm surface keeps the topping visible and gives each slice of chocolate strawberry tart its distinct layers.
Cut with a clean knife
The chilled chocolate filling is easiest to cut with a sharp knife warmed in hot water and wiped dry. Make one downward cut, lift the knife, clean it, and repeat. A sawing motion can crumble the pastry edge.