Chocolate Covered Strawberry Ganache Tart Recipe

If you’re searching for an absolutely decadent dessert that feels like a treat straight from your favorite patisserie (but is secretly a breeze to make at home), let’s talk about this Chocolate Covered Strawberry Ganache Tart. This show-stopper combines the rich, velvety depth of dark chocolate with the juicy freshness of strawberries and just the right amount of crispiness from an Oreo crust. It’s the answer to your weeknight sweet tooth—requiring minimal hands-on time, no special skills, and really, it’s a joy to assemble. Perfect for busy evenings when you want something special without spending hours in the kitchen. The combination of textures—the silky ganache, crunchy base, glossy chocolate-dipped strawberries, and billowy whipped cream—is pure delight in every bite.

Ingredients You’ll Need

Let’s break down what you need and why each component is a must:

• Oreos (or Gluten-Free Alternative): For that deeply chocolatey, slightly salty crunch. Oreos give the best easy crust, but any chocolate cookie can work in a pinch.
• Butter: Holds the crust together and adds richness.
• Quality Dark Chocolate (for ganache and strawberries): Don’t skimp here! Deep, robust chocolate makes all the difference. Choose at least 60% cocoa for best flavor and texture.
• Heavy Whipping Cream: Creaminess for the ganache and luxurious texture in whipped topping.
• Vanilla Extract: Adds warmth and complexity to the chocolate filling.
• Sea Salt: Enhances all the chocolate notes and balances sweetness.
• Eggs: Help the ganache set to the perfect consistency—think silky, sliceable, but just a little wobbly.
• Fresh Strawberries: The tart, juicy, sweet pop you crave with dark chocolate.
• Sugar: Sweetens the whipped cream—just enough to complement, not overwhelm.
• Optional: Use extra chocolate for a shiny drizzle over the tart.

Note: Fresh, dry strawberries are a must—pat them dry to avoid chocolate slipping off or soggy results.

Variations

There are so many ways to tailor this tart to your own tastes or whatever you have on hand:

• Gluten-Free: Use gluten-free chocolate cookies for the crust—delicious and effortless swap!
• Raspberry or Mixed Berry: Strawberries are classic, but raspberries or a berry mix bring their zingy twist.
• Milk or White Chocolate: Try milk chocolate for a sweeter, creamier ganache or use white chocolate for a different, but equally luscious layer.
• Add Nuts: Sprinkle finely chopped toasted hazelnuts or almonds between the crust and ganache for a nutty surprise.
• Liqueur Kick: Stir a tablespoon of Chambord or orange liqueur into the ganache for a grown-up dessert.

How to Make Chocolate Covered Strawberry Ganache Tart

Step 1: Prep Your Pan and Crust

Heat the oven to 350°F. Pulse Oreos and melted butter in a food processor until you have a thick, even crumb. Press firmly into the bottom and up the sides of a 10-inch tart pan (the kind with a removable bottom is a lifesaver for easy serving). Pop it into the oven as you prep the filling.

Step 2: Make the Ganache Filling

Warm the cream until steaming, then pour over finely chopped chocolate. Stir until it turns into a beautifully smooth, glossy pool. Whisk in vanilla, a little flaky sea salt (trust me—it sings!), and gently beaten eggs. Keep whisking until fully combined.

Step 3: Assemble and Bake

Pour the silky chocolate mixture over your crust. Bake for about 35 minutes—you’re looking for set edges and a center that still has a little jiggle. The tart will finish setting as it cools.

Step 4: Cool and Prep Strawberries

Let your tart cool for at least 15 minutes. Meanwhile, melt more chocolate gently in the microwave, stirring every 30 seconds. Slice the tops off the strawberries so they sit flat, then dip the cut sides in the melted chocolate and arrange them, cut side down, in the tart’s center.

Step 5: Finish and Decorate

Drizzle any leftover melted chocolate over the tart for that extra touch. Let it all cool to room temperature. Whip cream with sugar until you have soft peaks—the perfect soft cloud to top each slice.

Step 6: Serve

Slice the tart (small wedges are plenty—it’s rich!) and crown each piece with a generous spoonful of whipped cream. Enjoy every luscious bite.

How to Serve

This tart deserves a bit of a moment. It’s at its absolute best at room temperature, where the ganache is perfectly creamy and the crust just crisp. Slice into small wedges—it’s rich!—and dollop with freshly whipped cream.

Pairing Suggestions:

• An after-dinner espresso or hot latte pairs sublimely.
• If serving for a dinner party, add a bowl of extra berries on the side for lightness.
• Consider a light, bubbly prosecco or sparkling rosé for a festive touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover tart in the fridge, covered well. It keeps beautifully for up to 3 days. The whipped cream is best fresh but can last 1 day if stored separately.

Freezing

Yes, you can freeze the tart (without whipped cream or fresh strawberries) tightly wrapped for up to one month. Let it thaw in the fridge overnight and bring to room temperature before serving.

Reheating

No reheating needed! Serve this tart at room temperature. If you must warm it, a few seconds (seriously: seconds, not minutes) in the microwave will give you a meltier texture, but don’t overdo it.

FAQs

Final Thoughts

The Chocolate Covered Strawberry Ganache Tart is a beautifully rich, celebratory dessert that truly couldn’t be easier. It’s perfect for weeknights when you want something special, and ideal for impressing guests without stress. The balance of textures and flavors is just magical—and each bite is proof that great desserts don’t have to be complicated. Give it a try, enjoy the process, and don’t be surprised if it quickly becomes a favorite in your dessert repertoire!

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