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Chocolate Strawberry Tart

This Chocolate Strawberry Tart features a dark chocolate cookie crust filled with chocolate pastry cream and it’s topped with fresh strawberries. If you love chocolate covered strawberries (and who doesn’t) you’ll love this dessert.

When strawberries are in season you’ve got to eat as many as you can, in as many ways as you can. After eating them out of hand by the quart, it’s time to get baking.

Obviously, chocolate and strawberries are a marriage made in heaven. So here’s yet another way to celebrate one of the greatest flavor combinations.

Except for slicing the fresh berries, the components of this tart can be prepared ahead of time. It’s a great make-ahead dessert.

Scroll through the process photos to see how to make a Chocolate Strawberry Tart:

1. A chocolate crust with chocolate cream being spread. 2. A chocolate tart filled with chocolate pastry cream. 3. A chocolate tart covered with wax paper.
1. Pour the warm chocolate pastry cream into the pre-baked chocolate tart crust. 2. Spread the pastry cream until it’s smooth. 3. Cover the pastry cream with wax paper so a skin doesn’t form on the surface. Chill.
1. a sliced strawberry. 2. closeup of chocolate filling and hand placing strawberry slices. 3. A tart covered with strawberry slices.
1. Slice the berries to 1/4″ thick. 2. Arrange the sliced berries over the chocolate pastry cream. 3. The slices will form a pretty floral pattern.
1. A glass measuring cup filled with warm strawberry preserves. 2. A brush applying jelly to sliced strawberries.
1. Warm the strawberry jelly. 2. Brush the jelly over the strawberry tart. Chill until set.

Tips for making the best Chocolate Strawberry Tart:

  • Because you can’t use visual cues to know if the tart crust is baked (can’t see the browning) press the center of the tart to make sure it doesn’t feel doughy.
  • Spread the chocolate pastry cream into the shell while the custard is still warm. Cover the pastry cream with wax paper, buttered parchment or plastic. This will prevent a skin from forming on the surface as the custard chills.
  • If your strawberries are not all the same size (they almost never are) start with the largest strawberries around the outside edges of the tart and use gradually smaller berries towards the center.
  • If your strawberry jam has chunks of fruit, strain it after you warm it up. The glaze is prettier without the random bits of fruit marring the surface.
  • When strawberries are out of season you can top the tart with raspberries, mandarin oranges or the fruit(s) of your choice.

How to work ahead to make this recipe:

  • The chocolate shortcrust pastry can be made several days ahead and and stored in the refrigerator. The dough can be frozen for up to a month.
  • Once the dough is rolled and in the pan you can bake it and keep it at room temperature for a day.
  • The pastry cream can be made a day ahead and placed in the prepared tart shell. Cover the tart and keep refrigerated for a day before adding the strawberries.
  • It’s best to slice the strawberries just as you put them onto the tart. If you slice them ahead they’ll loose too much moisture as they sit.
  • The finished tart is best the day it’s made but will keep in the refrigerator for 2-3 days. After the first day the crust may soften from the strawberry juice.

Here are 10 strawberry recipes for you to try:

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Print Recipe
5 from 3 reviews

Chocolate Strawberry Tart Recipe

A dark chocolate tart crust filled with chocolate pastry cream and topped with fresh strawberries.
Prep Time1 hr
Bake Time15 mins
12 slices



  • Roll the chocolate short dough to fit into a 12" tart pan with a removable bottom. Prick the bottom of the pan with a fork several times and refrigerate. While the tart dough is chilling, preheat the oven to 350F.
    1/2 recipe Chocolate Short Dough
  • Bake the tart shell until it's set all the way to the center, about 15 minutes. Because of the dark color it's hard to see if it's browning. You need to press the center of the crust to make sure it's set. Cool the tart crust completely.
  • Make the chocolate pastry cream according to the recipe. While it's still warm pour it into the prepared tart shell. Cover with buttered parchment or wax paper and refrigerate until the pastry cream is well-chilled and set.
    1 recipe Chocolate Pastry Cream
  • Slice the strawberries to 1/4" thick. You can set aside the rounded end pieces for another use. Starting from the outside edge of the tart, overlap the strawberry slices with the points facing out. Continue making concentric circles working towards the center of the tart. The strawberries will form a pretty flower pattern.
    24 oz Strawberres
  • Warm the strawberry jelly in a microwave proof container until it's pourable. If needed, strain the jelly to remove any chunks of fruit. Brush the warm jelly over the strawberries, allowing excess to drip between the berries. The jelly will help hold the berries in place.
    6 oz Strawberry jelly
  • Chill until serving.


My Book
KA Stand Mixer
Rolling Pin
12″ Tart Pan
Offset Spatula
Revolving Cake Stand

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Serving: 1slice | Calories: 231kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 7IU | Vitamin C: 35mg | Calcium: 13mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating


Thursday 2nd of June 2022

Finally had a moment to try this recipe. It all went together well and everyone loved it. Instead of one big tart, I made 6 4-5" tarts using a mini-version of the pan you used.


Friday 13th of May 2022

Could you give an approximate time to bake the crust Thanks

Eileen Gray

Friday 13th of May 2022

Oh, sorry. About 15 minutes.