Serves a Crowd

Dark Chocolate Strawberry Tart

April 11, 2021
4 Ratings
  • Serves 8-12
Author Notes

I came up with this tart when I needed a beautiful but easy dessert that would travel well to a party. The decadence of the chocolate and strawberry combo and the elegance of the layered berries makes this tart look much more complicated than it is. Mmm! —devoniott

What You'll Need
  • For the crust:
  • 1.5 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • 1 cup dark chocolate chips
  • For the filling:
  • 2 pounds strawberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 lemon, juiced
  1. Thoroughly stir together graham crackers, sugar, and butter. Press mixture into the bottom and sides of a 9" tart pan or a pie plate. Bake at 375 F for 7 minutes. Remove and let cool.
  2. Put chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring after each, until chocolate is smooth and melted. Pour chocolate into crust and spread around evenly. Use the back of a spoon to 'paint' chocolate up the sides of the crust. Chill until chocolate is set, about 20 minutes.
  3. Meanwhile, wash and stem the strawberries. Mash enough of them to make 1 cup of pulp. In a saucepan, combine pulp, water, sugar, cornstarch and lemon juice. Cook on medium heat, stirring constantly, until mixture boils. Continue cooking an additional 2 minutes until sauce becomes translucent and thickens. Remove from heat and cool.
  4. Reserve about 10 strawberries to slice for top. Cut the rest into small and medium sized chunks. When glaze is cool, combine it with strawberry chunks in a bowl. Carefully spoon filling into crust, making top as flat as possible.
  5. Very thinly slice reserved strawberries lengthwise. Arrange slices on top of tart in concentric circles, starting from the outside and working to the center. Cover tart with foil and chill overnight in refrigerator.
  6. Slice tart and serve with fresh whipped cream.

See what other Food52ers are saying.

  • Wendy Richman
    Wendy Richman

2 Reviews

Wendy R. April 11, 2021
Terrific and straightforward recipe. Thank you! I used gluten free graham cracker-type cookies—Nairn’s oat biscuits—and am anxious to see how the crust holds together (not because of the recipe, but because of the GFness!). Regardless, all the components tasted delicious, and it’s wonderful to have a recipe for something that can be relatively unfussy but visually impressive.
ELISE June 25, 2017
Just completed this, very easy to make & is quite beautiful! I'm guessing it will taste just as good as it looks, but I'll report back!