Description
A rich, indulgent Chocolate Covered Strawberry Ganache Tart with a decadent Oreo crust, silky chocolate ganache filling, chocolate-dipped strawberries, and freshly whipped cream. Perfect for dessert enthusiasts and special occasions!
Ingredients
Units
Scale
Crust
-
- 14.3 oz. package of Oreos or gluten-free alternative
- 1/2 cup butter, melted
Ganache
-
- 12 oz. quality dark chocolate
- 3/4 cup heavy whipping cream
- 2 tsp. vanilla
- 1/2 tsp. sea salt
- 2 eggs, lightly beaten
Chocolate Covered Strawberries
-
- 6 oz. quality dark chocolate
- 1 quart fresh strawberries, washed and dried
Whipped Cream
- 2 Tbsp. sugar
- 1 cup heavy whipping cream
Instructions
- Preheat the oven: Heat your oven to 350°F to get it ready while preparing the tart.
- Prepare the crust: Add the Oreos and melted butter to your food processor. Pulse until smooth and just combined. Press the mixture into a round 10-inch tart pan, preferably with a removable bottom for easy serving.
- Make the ganache filling: In a medium bowl, microwave the cream for 2 minutes until hot. Add the 12 oz. of chocolate to the cream and stir until fully melted and smooth. Mix in vanilla, sea salt, and beaten eggs. Whisk until the mixture achieves a silky texture. Pour the ganache into the prepared crust.
- Bake the tart: Bake the assembled tart at 350°F for 35 minutes, or until the edges of the ganache are set while the center remains slightly jiggly. Let the tart cool for 15 minutes once baked.
- Prepare the chocolate strawberries: In a small bowl, microwave 6 oz. of dark chocolate in 30-second intervals, stirring in between, until fully melted and smooth. Slice the tops off each strawberry to create a flat surface, then dip the sliced half of each strawberry in the melted chocolate. Arrange the dipped strawberries, cut side down, in the center of the tart.
- Drizzle chocolate: Drizzle any remaining melted chocolate over the entire tart and allow it to cool to room temperature.
- Prepare the whipped cream: In a medium bowl, combine the heavy whipping cream and sugar. Use an electric beater to whisk until the cream forms stiff peaks. Store unused whipped cream in an airtight container for up to one day.
- Slice and serve: Before serving, slice the tart into small pieces and top each slice with a dollop of freshly whipped cream.
Notes
- Serve the tart at room temperature or refrigerate until ready to serve later.
- Store any leftover whipped cream in an airtight container in the fridge for up to one day.
- Make sure strawberries are thoroughly dried after washing to prevent chocolate from slipping off.