What a better dessert than a chocolate strawberry tart for Valentine’s Day? This tart is thick, dense and so rich. We make it with a chocolate base, a dense chocolate filling and a fresh strawberries topping. A complete delicacy that we are sure you will fall in love with!

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We know that a lot of people have never actually tried a chocolate pie or tart like this one. And trust me, if you are one of those people, you have to try it. Specially if you like chocolate a lot, like we know a lot of you do. You will find this simply delicious!

Plus, of course, because of the colors the tart has in the end, it is perfect for this upcoming Valentine’s Day. Is it so pretty and good looking.

The crust is crispy and crunchy. The filling is rich and creamy while the topping is fresh and sweet. The combination of textures and flavors here is really good. Because really, who doesn’t like strawberries and chocolate together? A no brainer combination that feels cozy and it’s really good!

To make the starwberries look even better and shinier we coat them in some peach jam. And this also adds a little more sweetness and flavor to it all.

So, do you like or are planning on celebrating this Valetine’s Day? How do you feel about it? Do you alreary have a recipe you want to make? Tell us in the comments.

If you like this recipe you have to go see our red velvet skillet cookie recipe. Such a good recipe you will really like!

Chocolate strawberry tart

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Prep Time 30

Cook Time 30

Refrigeration Time: 4 30

Total Time 5 30

Servings: 10

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

For the base:

7 tbsp (3.52 oz) (100 gr) unsalted butter, at room temperature
6 tbsp (3.20 oz) (90 gr) white sugar
1 egg, big
1 C + 3 tbsp (5.30 oz) (150 gr) all purpouse flour
5 tbsp (1.40 oz) (40 gr) unsweetened cocoa powder
1/4 tsp (1.2 gr) salt

For the filling:

12.35 oz (350 gr) semisweet or dark chocolate, a good quality one, cut in small chunks

1 C (8.12 fl oz) (240 ml) whipping cream
4 tbsp (2.10 oz) (60 gr) unsalted butter

For the strawberries and to finish:

8.10 oz (230 gr) fresh strawberries, rinsed
4 tbsp peach jam
Whipped cream for serving (optional)

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Equipment

1 Tart pan with removable bottom

Method

For the base:

In a medium bowl sift the flour with the cocoa powder and salt. Mix with a spoon so that the ingredients are integrated.
Separately, add the butter and sugar to a large bowl and beat with an electric mixer or a hand whisk for 2-3 minutes until creamy and fluffy.
Add the egg and beat for 30 seconds more until well blended. Add in the flour mixture in 2 additions, beating after each one with a rubber spatula until you get a smooth dough.

Wrap the dough in kitchen plastic wrap and refrigerate for at least 30 minutes. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight before using.
Preheat oven to 356º F (180° C). Grease using some butter a round pie or tart pan of about 9.8 inches (25 cm) in diameter, preferably with a removable bottom is possible. Once the dough has been refrigerated, roll it out with a rolling pin on a clean, floured surface until it has a circular shape slightly larger than the pan itself and about 5 mm thick.
Carefully place the rolles out dough inside the pan and arrange it so that it covers the entire inside, making some decorations on the edges if desired. With a knife, trim the edges of the dough that overflow and use the scraps to cover any areas of the base that look thinner.

Place parchment paper or aluminum foil on top of the dough base and add something to weigh it down so that it keeps its shape when baking and doesn't really rise. Beans, chickpeas, rice, etc. can be used. Bake the base at 356º F (180° C) for 20 minutes, then remove the parchment paper or aluminum foil and rice or beans and bake it for 10 more minutes until it looks a little drier in the middle. Take it out of the oven and allow to cool down completely before filling.

For the filling:

Melt the chocolate with the whipping cream and butter, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add all the ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.
The second is in the microwave, adding all the ingredients to a medium microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted.
Once the chocolate is melted, carefully pour it over the previously baked base and spread it evenly with a spoon. Refrigerate the pie or tart for at least 4 hours or preferably overnight.

For the strawberries and to finish:

Add the jam to a large microwave-safe bowl and heat for 30 seconds to make it more liquidy.
Using a knife, remove the stems from the strawberries and cut them in half lengthwise. Add them to the same bowl of jam and mix with a spoon so that all the strawberries are coated and look shinier.
When the tart has cooled and the filling is firmer, place the strawberry halves on top of the filling until the entire surface is covered. Slice the tart and serve with whipped cream if desired.

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Chocolate strabwerry tart