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Chocolate Strawberry Tart
Isn’t she pretty?! This Chocolate Strawberry Tart is as delicious as it is beautiful! A light and airy whipped chocolate filling is set atop a classic pie crust. It’s all topped with artfully arranged sliced strawberries, making it a true culinary work of art! Read on to learn all about this gorgeous recipe!
How To Make A Chocolate Strawberry Tart
There are three components to this pretty desert: pate brisee (piecrust), a whipped chocolate filling, and sliced strawberries. First up, let’s talk about the piecrust!
The Piecrust
In my article, “Homemade Piecrust: How To Make And What To Bake!“, I go over the basics of this very simple dough. If you’vealways thought piecrust to be too intimidating of a task to tackle, I encourage you to read this article and give it a try for this recipe!
The ingredients in a basic piecrust include:
- Butter
- Flour
- Water
- Salt
These ingredients are combined, shaped into a disc of dough, and refrigerated until ready to use. Alternatively of course, you can opt to use a store-bought piecrust. There is absolutely no shame in that!
The dough will be blind baked, meaning you’re completely baking the crust without anything in it. To do this you’ll need pie weights, although a more economical option is dried beans or uncooked rice. This helps to weigh the dough down and prevent it from “puffing up” too much as it bakes. Simply place a piece of parchment paper over the dough that’s been spread over your tart pan, and pour in your weight! Note that if you’re using dried beans or rice you won’t be able to cook these ingredients. Simply store them (labeled!) for the next time you need pie weights!
Chocolate Whipped Filling
This whipped chocolate filling is light and airy and texture, but cold and dense in flavor. The ingredients in this simple no bake filling include:
- Heavy cream
- Dark chocolate
- Whipped cream (yes, more!)
- Vanilla
- Sugar
The dark chocolate is melted with a portion of the heavy cream, and is later folded into more cream which is whipped. The end result is essentially a chocolatey whipped cream, which I’m not hearing any complaints about!
The Strawberries!
The last and arguably most simple ingredient is the strawberries. After being hulled and sliced, strawberries are arranged starting around the perimeter of your tart pan, slowly working inward in a circular pattern. Use this method only as inspiration: get creative and make it your own!
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Chocolate Strawberry Tart
Equipment
- 1 10 inch tart pan
Ingredients
- 1 cup semi sweet chocolate chips
- 2 1/4 cups heavy whipping cream divided
- 1 teaspoon vanilla
- 2 Tbsp granulated sugar
- 1 Recipe for Pate Brisee recipe linked below
- 1 pint strawberries hulled
Instructions
For the Pate Brisee (pie crust):
- Roll pate brisee out to form an 11 inch circle. It’s ok if it’s a little smaller, but you want the dough to fit into your tart pan. After placing the dough into your pan, use your fingers to press the dough into the pan and up the sides. Use any overhang to patch holes or thin spots in the bottom of the pan.
- Cover with parchment paper and top with pie weights or dried beans. You’re par-baking the shell, and the weight of the beans or pie weights will keep the dough from puffing up too much, giving space for your chocolate filling.
- Bake for 20 minutes at 375 degrees. Remove from the oven and remove the pie weights or beans. Allow pie crust to cool as you prepare the other ingredients.
For the chocolate filling:
- Place chocolate in a large bowl.
- Pour ¾ cup cream into a small saucepan and set over medium low heat. Once gently simmer, remove from heat and pour over chocolate. Whisk the mixture together until chocolate is completely melted. Add vanilla.
- Using a standing mixer (or hand mixer if you don’t have one), whisk the 1 ½ cups of heavy cream and sugar until stiff peaks form. This should take about 5 minutes with very cold cream.
- Fold whipped cream into melted chocolate mixture until completely combined.
- Pour chocolate mixture into the par-baked tart shell, smoothing the mixture with a spatula.
- Hull and thinly slice strawberries, arranging them around the outer edge of the tart, working inwards in a circular pattern.
- Refrigerate the pie, covered, for at least 2 hours to allow the mixture to set. Garnish with fresh mint when ready to serve.
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