Chocolate Strawberry Tart

This chocolate strawberry tart is perfect for Valentine's Day, Easter or if you're like me, Wednesday! Pretty, delicious and decadent!

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A large chocolate strawberry tart on a large white plate with two smaller plates, each with a slice of the tart.

Easy Chocolate Tart

This chocolate strawberry tart is deceptive. It looks beautiful. So beautiful that you might have purchased it in a bakery somewhere to serve after dinner to impress someone special. The truth is, it is one of the easiest tarts to make. Ever. Whether you’re looking for something to serve for Valentine’s Day, for Easter, or just for tonight, this tart will not disappoint either in how delicious it is to eat or how easy it is to make. You (yes you!) can make this tart look just as beautiful as in the photos. It’s that easy.

A chopper with cookie crumbs inside, with a saucepan of melted butter behind it.

Cookie Crumb Tart Crust

Start with a cookie crumb crust. Chocolate wafer cookies are ideal, but sometimes hard to find. Oreo Thins® are a great substitute, but if you can’t find them either, go with regular Oreo’s® but omit the extra sugar in the crust. Purée the cookies until they are fine crumbs and mix with the sugar and butter. Press this mixture into your removable bottom tart pan and bake for 8 to 10 minutes. Then, turn off your oven – you won’t need it anymore.

Looking down on a chocolate tart crust and a bowl of chocolate ganache with a red and white kitchen towel near by.

Chocolate Ganache

The hardest part of making the chocolate ganache filling for this chocolate strawberry tart is keeping your fingers out of it for a quick taste or ten. We’re keeping this ganache very simple – just chocolate, cream and butter. That means you need to make sure the chocolate is REALLY good chocolate. Go for one with at least 70% cacao listed on the package, or just one that you know and love. Bring the cream to a boil and then pour it over the chocolate to melt, stirring the butter in at the end.

Chocolate being poured from a stainless steel bowl into a chocolate tart crust.

Assembling the Tart

Once you have the ganache in the baked tart crust, you need to let it sit for a while to set up. If you are too impatient and try to put the strawberries on top right away, they will sink and it will be a little messy. Take a break and let the chocolate firm up. Room temperature is great, but you can push it a little by putting it in the fridge too.

Glazed strawberries being placed on a chocolate tart.

Fruit Variations

I think strawberries are perfect for this tart, but raspberries or even blackberries or a mix of all three would work well too. We want the strawberries to have a nice glaze to them and this is done easily with a little seedless raspberry jam (the seedless part is important!). Just heat the jam and toss it with the fruit. Then, place the fruit in any pattern you like or randomly if you prefer. You just need one layer of fruit and you should cover the entire tart.

A large chocolate strawberry tart with a slice cut out of it.

How to Store

Of course, this tart is best enjoyed the day it’s made. Once it is cut, it will start to leak a little of the fruit juices onto the plate. If you do have leftovers, store them in the refrigerator, wrapped in plastic. It should last 2 – 3 days with no problem. The chocolate will set up firmly again, so remove it from the fridge before you want to enjoy round two. After all, Thursday is just as good a reason to enjoy chocolate as Wednesday!

Two small white plates with a slice of chocolate strawberry tart on each one and the rest of the large tart nearby.


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Chocolate Strawberry Tart

  • Prep Time: 20 m
  • Cook Time: 20 m
  • Chilling Time: 1 h
  • Total Time: 1 h 40 m
  • Servings:
    to 10 people


Chocolate Crumb Crust:
  • 2 cups crushed chocolate cookie crumbs**
  • cup sugar
  • 6 tablespoons melted butter
Strawberry Topping:
  • pounds strawberries hulled and halved
  • ½ cup seedless red raspberry jam
Chocolate Ganache Filling:
  • 12- ounces semi-sweet chocolate chips
  • 1 cup heavy cream
  • tablespoons butter
  • Whipped cream for serving


  1. Pre-heat the oven to 350°F.
  2. Combine the crushed cookie crumbs, sugar and melted butter in a bowl. (**Note-If using Oreo® sandwich cookies, omit the sugar. You will need about 25 regular or 35 thin cookies to make 2 cups of cookie crumbs.) Press the mixture on the bottom and sides of a 10-inch tart pan with a removable bottom.
  3. Bake for 8 to 10 minutes until the crust has set. Transfer the pan to a cooling rack and let it cool.
  4. Place the chocolate chips in a large bowl. Heat the heavy cream just to the boil and then immediately pour it over the chocolate chips. Let it rest for 5 minutes and then stir the chocolate until smooth. Stir in the butter. Pour the chocolate ganache into the bottom of the crust and set it aside to set up.
  5. Heat the raspberry jam in a saucepan until liquid and smooth. Pour the jam over the strawberries in a bowl and toss together. When the chocolate is set, arrange the strawberries cut side down on the chocolate.
  6. Serve with whipped cream.
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Comments (2)Post a Reply

  1. 5 stars
    I made this for a salad luncheon today. I cut it in 12 pieces and it was gone in a heartbeat. Several people took a piece before they ate salad just to make sure they got a piece. I was given raving reviews. Because I wanted to make sure I had enough time to let the ganache to set up I made the crust and ganache the night before and stored in the refrigerator over night. I took it out of the refrigerator 2 hours before the luncheon and added the strawberries. Kudos to Bluejean chef. It was a giant hit for Valentines Day and fit the occasion perfectly.

  2. 5 stars
    Just made this for a special dinner guest for my birthday. WOW! This was so good! Easy to make and so good! I did substitute the heavy cream for lite and I used whole wheat graham crackers and this recipe still turned out so good. Thank you for an awesome recipe!

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