Chocolate and Strawberry Tart

A Delicious Union of Chocolate & Strawberries

Prep Time 52 min
Cook Time 6 min
Serving Size 4
Recipe Type Microwave Oven

This indulgent tart celebrates the timeless pairing of chocolate and strawberries, layered into a crisp, buttery tart shell. The base is filled with a vibrant, tangy strawberry compote, its natural sweetness enhanced by a hint of lemon. A smooth, velvety chocolate ganache is then poured over, creating a luscious contrast of flavors and textures. Originating from wild berries and centuries-old traditions, strawberries have long been symbols of love and luxury. Here, they take center stage in a dessert that is as rich in history as it is in taste. Garnished with fresh berries and chocolate, this tart is pure elegance.

Ingredients

For the Short-crust Pastry:

200g all-purpose flour
100g unsalted butter (cold, cubed)
50g powdered sugar
1 egg yolk
2 tbsp ice-cold water
¼ tsp salt

For the Chocolate Ganache:

200g dark chocolate (70% cocoa, finely chopped)
150ml heavy cream
20g unsalted butter

For the Strawberry Compote:

200g fresh strawberries (hulled & chopped)
50g granulated sugar
1 tbsp lemon juice
2 tbsp agar agar (dissolved in 2 tbsp water)

Method

In a bowl, rub the butter into the flour until it resembles coarse breadcrumbs. Add sugar and salt.
Add the egg yolk and ice-cold water. Gently bring the dough together without over-kneading.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the dough to 3mm thickness, Line it in a tart ring, and dock the base with a fork.
Line with parchment paper, fill with any baking beans, and bake at 180°C for 15 minutes. Remove weights and bake for another 10 minutes until golden. Let it cool completely.
Heat heavy cream in a microwave safe glass bowl for 1 min at 100% micro power level. Repeat till the cream is steaming hot, ensure the cream should not spill out.
Pour over chopped chocolate and let sit for 2 minutes.
Stir gently until smooth, then mix in butter for a glossy finish
Cook strawberries, sugar, and lemon juice in a microwave safe glass bowl for 10 mins at 50 % micro power level until soft and syrupy. Stir in agar agar and cook for another 2 minutes until mixed well.
Layer 1 – Spread the cooled strawberry compote over the baked tart shell. Leave this for 5 mins to cool
Layer 2 – Pour the warm chocolate ganache over the compote and smooth the surface.
Refrigerate for at least 1 hour until set.
Garnish with fresh strawberries & Chocolate.

Did you know?

From ancient myths to modern farms, strawberries have come a long way! Once rare in Europe, now they grow worldwide—including India’s strawberry capital, Mahabaleshwar. Did you know they were first cultivated here by prison workers in Thane? Tag a strawberry lover!

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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