Strawberry Chocolate Truffle Tart

Yesterday, I told my mom that I would be bringing dessert for sunday dinner. I had a fantastic plan to bring the Ferrer Rocher Cheese Cake I have been dying to make! I went to the store to get everything yesterday and then got up early this morning to make the cheesecake. Much to my surprise, I forgot to buy the graham cracker crumbs required to make the crust of the cheesecake! I was so annoyed; especially because I knew I’d be busy the rest of the day and could not get to the store to get the missing ingredients. So, I started flipping through some magazine clippings I had collected for desserts I’d like to try. I stumbled on this strawberry chocolate truffle tart. And I am SO glad I did!!! Thankfully, I had all the necessary ingredients. It was pretty easy to make and looked absolutely lovely when it was all put together! This lovely little dessert got rave reviews. I think everyone had seconds! I’ll definitely be making this dessert again. Maybe next time I’ll try raspberries and drizzle on some white chocolate. Mmm!


  • 1/2 cup unsalted butter; room temperature
  • 1/4 cup of granulated white sugar
  • 2 egg yolks
  • 1 cup of all purpose flour
  • 1/4 good quality cocoa powder
  • 1/2 teaspoon of salt
  • 6 ounces of bittersweet or semisweet chocolate; chopped
  • 3/4 cup of whipping cream
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of Chambord (raspberry liqueur) (optional)
  • 1 egg
  • 12 strawberries; washed and sliced longwise


1. For the crust, cream the butter and sugar with an electric mixer in a medium bowl. Add the egg yolks one at a time. Mix well. Sift together the flour with the salt and cocoa powder. Add to the butter/cream mixture. Mix until the dough just comes together. Shape the dough into a disc and chill until ready to roll. Note: if you prepare the dough quite a bit ahead of time, pull the dough from the fridge an hour before rolling.

2. Pre-heat oven to 350’F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Line an 8-inch tart pan with a removable bottom with the dough. Trim the edges and chill the dough for 20 minutes in the fridge. Dock the pastry with a fork and then bake for 18-20 minutes. Allow to cool well on a wire baking rack.

3. When the tart shell comes out of the oven, reduce the oven temperature to 325’F. Place the chopped chocolate in a bowl. Then, heat the cream in a small saucepan until it’s just below a simmer. Pour the hot cream over the chopped chocolate. Let the chocolate sit for a minute and then mix slowly allowing the chocolate to melt into the cream. 

4. Add the vanilla and Chambord.

5. Whisk the egg in a cup and then slowly drizzle the egg into the chocolate mixture while whisking continuously. You don’t want the egg to turn into scrambled eggs once the egg hits the heat of the cream! Whisking the egg quickly into the chocolate mixture is key.

6. Pour the chocolate into the prepared tart shell. Bake for 12 minutes. It will come out still quite liquid-looking. That is okay. Allow the tart to cool for 15 minutes on a metal cookie rack. Then chill the tart for 2 hours in the fridge.

7. Once the tart has set and chilled, place the sliced strawberries around the tart starting from the outside and working toward the centre. Place the strawberries so they are slightly overlapping one another. Serve within 3 hours of placing the berries on the tart. Enjoy!

Source: Anna Olson


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