Strawberry Tart with Chocolate Ganache

Strawberry Tart with Chocolate Ganache
Strawberry Tart with Chocolate Ganache

With Valentine’s Day approaching I figured I’d share a tasty recipe involving chocolate and strawberries. There’s no better pairing, right? And if you’re single, don’t worry. The tart is easy to make, and healthy. In fact, one slice contains a serving of fruit. And as an added bonus, the tart is low in sugar! So let me introduce you the delicious strawberry tart with chocolate ganache.

The main ingredients you’ll need are:

  • all-purpose flour
  • quick cooking oats
  • butter
  • semi-sweet chocolate
  • cream
  • fresh strawberries

I chose to add some quick cooking oats to the pastry shell to make it more nutritious. And surprisingly, they add a nice flavor to the crust. However, if you’re looking for a gluten free alternative, made entirely with oat flour, check out this almond grape tart. Feel free to make the gluten free dough of the grape tart and the filling of this tart.

If time is an issue, you can make the chocolate ganache one day in advance and refrigerate it overnight. Make sure to cover it with the plastic wrap directly touching the ganache. Otherwise a crust can form over the surface of the ganache.

If you’re making the whole recipe in one day, I suggest making the crust first as it needs to be refrigerated for one hour prior to baking. In the meantime you can make the ganache.

Furthermore, if you’d like to make this tart entirely sugar free, you can replace the sugar with Swerve.

Additionally, for extra sweetness and gloss, you can brush the strawberries with some apricot jelly. Gently heat the jelly over low heat to melt it. Then brush it over the strawberries and place the tart in the fridge so it can set.

See more tart recipes here.

And finally, here you have the strawberry tart with chocolate ganache recipe:

Strawberry Tart with Chocolate Ganache

Servings 5 people


For the pastry shell:

  • 1 cup (150 g/ 5 1⁄4 oz.) all-purpose flour
  • 1 cup (100 g/ 3 ½ oz.) quick cooking oats
  • 1 stick (115 g/ 4 oz.) unsalted butter
  • 3 tbsp. honey
  • pinch of salt

For the ganache:

  • 1 cup (240 ml/ 8 fl. oz.) whipping cream (35% fat content)
  • 120 g (4 1⁄4 oz.) semi-sweet chocolate, chopped
  • 1 tbsp. granulated sugar

For the topping:

  • 450 g (1 lb.) fresh strawberries, thinly sliced


For the ganache:

  • Divide the whipping cream in two equal parts. Refrigerate one part (½ cup); to be used later for making whipped cream.
  • In a pot heat ½ cup whipping cream over low heat to 46°C (115°F). Remove from heat, add the chocolate and stir until the chocolate is completely melted, and mixture is creamy. Put it aside and allow it to cool down to room temperature. Once it reached room temperature, place it in the fridge for 10 minutes.
  • Place 1 tbsp. sugar and the ½ cup chilled whipping cream into a mixing bowl. Whisk until the cream forms stiff peaks. Gently fold in the chocolate mixture into the whipped cream and refrigerate for 30 minutes.

For the pastry shell:

  • Sift the flour into a bowl. Add the salt, whisk them and set aside.
  • Melt the butter over low temperature and allow it to cool a little.
  • Combine the butter, honey, and salt in a large bowl, and stir until evenly incorporated. Add the flour and mix until combined and a soft dough forms. Add the oat flakes and mix them into the dough.
  • Spread the dough over the bottom of a tart pan (lightly greased) with a detachable bottom of 25 cm (10 inch) diameter. Using your fingers, evenly press the dough into the bottom and up the sides of the pan. Cover the tart shell with plastic wrap and refrigerate it for one hour.
  • Preheat oven to 180 °C (350 °F).
  • Once chilled, prick the bottom of the tart with a fork and immediately place it into the preheated oven. Baked for 20 min until golden brown. Remove the pan from the oven and let it cool to room temperature in the baking pan.
  • Remove the ganache from the fridge, and spread an even layer into the shell(while still in the baking pan). Place the sliced strawberries, starting from outside and working your way to the centre of the tart. Refrigerate the tart for one hour.
  • Remove the tart from baking pan and transfer to a plate before serving.