Strawberry Dark Chocolate Ganache Tart Recipe

This Strawberry Dark Chocolate Ganache Tart is an all round crowd pleaser that can be decorated to look like a real show stopper. It’s got a delicious crisp sweet pastry base topped with high quality strawberry jam and a smooth, rich dark chocolate ganache. The sweet strawberry jam mixed with the rich, luxurious chocolate ganache and fresh strawberries are a combination you won’t want to miss. And let’s face it… who can resist a luxuriously smooth dark chocolate tart?!

So how do I make this Strawberry Dark Chocolate Ganache Tart?

Sweet Pastry Base

So, you’re gonna want to start off with a block of sweet pastry. This can either be made from my previous recipe or store bought if you prefer. Below I have included an easy to follow, simple video from Good Housekeeping UK. This shows the method I prefer to use while rolling and fitting a tart shell.

Now, because we are making an open tart, and not cooking the filling and the shell together, we will blind bake the pastry shell. To do this, place a sheet of parchment paper on top of the pastry. Fill it with either ceramic beans made for baking or regular dried beans. In this recipe, I have used dried chickpeas as it’s what I had on hand. Dried pasta and rice also works well in a pinch! The is to keep the pastry level and reduce any air bubbles or rising that may happen in the oven.

Pastry shell ready for baking.

The pastry shell is cooked when the base is totally dry and has started to turn a light golden brown colour. Remove from the oven and allow to cool before spreading the jam evenly over the base.

Dark Chocolate Ganache

When the pastry has totally cooled, make the chocolate ganache by bringing the cream to the boil and pouring it over the chocolate. I let it sit for a minute to really start to melt the chocolate. Then, simply whisk it together and pour into the tart shell over the jam.

Now all that’s left to do is let the tart cool and set. While you wait, decide on the toppings you will choose for decoration. I went with fresh strawberries and lightly whipped cream coloured with a touch of pink food colouring on this one. Other berries, nuts, chocolate shavings etc. are equally beautiful on top of this shiny glossy dark chocolate ganache tart.

For more Chocolate Recipes, check out my Chocolate category, here.

Maybe you’re interested in No Bake Recipes? Take a peek at my No Bake Recipes, here.

Strawberry Dark Chocolate Ganache Tart

Sweet pastry filled with a luxurious dark chocolate ganache and strawberry jam.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Chill Time 2 hrs

Total Time 2 hrs 50 mins

Course Dessert

Cuisine Chocolate, Dessert, French

Servings 10 slices

Equipment

• One large round pastry shell or 6 mini shells
• A rolling pin
• Baking beans or rice
• Oven
• Saucepan
• Whisk
• Spatula

Ingredients

  

• 1 batch sweet pastry (https://pinkhairedpastrychef.com/simple-buttery-sweet-pastry-recipe/)

Chocolate Filling

• 400 grams high quality dark chocolate chips or roughly chopped
• 300 ml cream
• 1 tsp sea salt
• 100 grams strawberry jam high quality

Instructions

 

Pastry Instructions

• Rest the pastry for at least 30 minutes in a chilled area, ideally the fridge.
• Preheat the oven to 170°c (340°f) or 160°c (320°f) for fan assisted.
• When the pastry has chilled, very lightly sprinkle a little bit of flour on to a clean surface. Roll out the pastry to your desired size, making sure to roll it out 5-10 cm larger than the base to accommodate the sides. Carefully place the pastry into the shells, making sure to pay close attention to the bottom corners as you fit it in.
• Run a small knife around the edge of the pastry shell, on the outside to trim off any excess pastry. Place a piece of parchment paper on top of the pastry and add in dried beans or rice.
• Bake the pastry for 20-25 minutes or until the sides have turned golden brown and the base is fully cooked and starting to brown. Remove the pastry from the oven, take off the parchment paper and beans.
• Let the pastry cool before making the chocolate filling.

Chocolate Filling

• Spread the jam evenly over the cooled tart shell.
• Heat the cream in a saucepan on a low heat. Allow the cream to come just up to a parboil and immediately take off the heat.
• Pour the hot cream over the dark chocolate chips, let it sit for a minute and then slowly whisk until the chocolate has fully melted and has made a shiny ganache.
• Pour the ganache into the cooled tart shell and chill for at least 4 hours before cutting into.

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