Description
This decadent Chocolate Covered Strawberry Ganache Tart features a buttery Oreo cookie crust, a silky dark chocolate ganache filling, and a topping of luscious chocolate-dipped strawberries with homemade whipped cream. Perfect as an impressive dessert for special occasions, this tart combines classic flavors with stunning presentation, all crafted with straightforward steps for baking enthusiasts.
Ingredients
Units
Scale
For the Crust
- 14.3 oz. package Oreos or gluten-free alternative
- 1/2 cup butter, melted
For the Ganache Filling
- 12 oz. quality dark chocolate
- 3/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 2 eggs, lightly beaten
For the Chocolate Covered Strawberries
- 6 oz. quality dark chocolate
- 1 quart fresh strawberries, washed and dried
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Instructions
- Prep the Oven and Pan – Preheat your oven to 350°F (175°C). Prepare a 10-inch round tart pan with a removable bottom for easy release.
- Make the Crust – Add the Oreos and melted butter to your food processor. Pulse until the mixture is smooth and starts to come together. Press the mixture evenly into the bottom and sides of the prepared tart pan to form the crust.
- Prepare the Ganache Filling – In a medium microwave-safe bowl, microwave the heavy cream for 2 minutes until hot. Add the 12 oz. dark chocolate to the hot cream and stir until fully melted and smooth. Stir in vanilla, sea salt, and lightly beaten eggs. Whisk until the mixture is silky and thoroughly combined.
- Fill and Bake – Pour the chocolate ganache filling into the prepared crust. Bake in the preheated oven for 35 minutes, or until the edges of the ganache are set and the center is just slightly jiggly.
- Cool the Tart – Remove the baked tart from the oven and let it cool on a rack for 15 minutes.
- Prepare Chocolate Covered Strawberries – In a small bowl, microwave 6 oz. dark chocolate in 30-second intervals, stirring vigorously after each interval until smooth. Slice the tops off the strawberries to create a flat surface. Dip the sliced end of each strawberry in the melted chocolate, then arrange the dipped strawberries, cut side down, in the center of the tart.
- Finish with Chocolate Drizzle – Drizzle any remaining melted chocolate over the strawberries and tart for a beautiful finish. Allow the tart to cool completely to room temperature.
- Make Whipped Cream – In a medium bowl, combine the whipping cream and sugar. Using an electric beater, whisk until the cream reaches stiff peaks. Store unused whipped cream in an airtight container for up to 1 day.
- Serve – Slice the tart into small pieces and serve with a dollop of whipped cream on top. Enjoy!
Notes
- Serve the tart at room temperature for best texture, or refrigerate if preparing ahead of time.
- Use high-quality dark chocolate for an ultra-smooth and flavorful ganache.
- You can substitute gluten-free sandwich cookies for Oreos to make this dessert gluten-free.
- Extra whipped cream can be stored for up to 1 day in the refrigerator.
- Ensure strawberries are fully dry before dipping to help the chocolate adhere.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg
