Chocolate Strawberry Tart

This tart with rich chocolate layered over strawberry jam looks chic and sophisticated topped with sliced fresh strawberries.
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  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 15 min
  • Yield: 12
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All-purpose flour, for dusting

One 14-ounce box refrigerated pie dough (2 sheets)

3/4 cup heavy cream

1/2 cup milk

1/4 cup granulated sugar

8 ounces semisweet chocolate, finely chopped

1 large egg, slightly beaten

1/2 cup strawberry jam

Confectioners' sugar, for serving

Strawberries, hulled and halved, for serving


  1. Preheat the oven to 375 degrees F.
  2. Lightly dust a work surface with flour. Lay 1 sheet of the pie dough on the floured surface. Lightly brush the dough with water, then place the second sheet of dough directly on top. Roll the double layer of dough into a 12-inch round. Fit into a 9-inch tart pan, pressing into the bottom and trimming any excess at the top of the pan. Use a fork to gently prick holes all over the bottom of the crust. Line the crust with aluminum foil and fill it with dried beans, uncooked rice or pie weights. Bake until the edges brown slightly, about 20 minutes; remove the foil and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool on a wire rack while making the filling.
  3. Heat the cream, milk and granulated sugar in a medium saucepan over medium-low heat, stirring occasionally until it comes to a simmer and the sugar is dissolved, about 5 minutes. Remove from the heat, add the chocolate and let stand 5 minutes. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool for 5 minutes. Use a rubber spatula to stir in the egg.
  4. Spread the jam over the bottom of the tart. Pour the chocolate mixture over the jam and bake until the filling is slightly jiggly in the center, 25 to 30 minutes. Cool completely in the pan on a wire rack. Dust with confectioners' sugar. Serve at room temperature or refrigerate until cold. Top with sliced strawberries.