Strawberry Chocolate Tart with Buttery Pastry

This strawberry chocolate tart is a showstopper dessert that combines a buttery, tender pastry shell with a rich chocolate hazelnut filling and a bright, fruity strawberry layer. The lattice top adds a rustic elegance that makes it perfect for special occasions or a weekend baking project.

With simple ingredients and straightforward steps, you can create a bakery-worthy tart right in your own kitchen. The contrast of textures and flavors—crisp pastry, creamy chocolate, and juicy strawberry—will have everyone reaching for another slice.

There's something irresistible about the combination of chocolate and strawberries, especially when nestled in a homemade buttery crust. This tart features a soft, cookie-like dough made with butter, yogurt, and a touch of oil, which bakes up tender and flaky.

The filling is a layer of chocolate hazelnut spread topped with a luscious strawberry sauce, all enclosed under a delicate lattice. The result is a dessert that looks impressive but comes together with minimal fuss. Whether served warm with a scoop of vanilla ice cream or at room temperature with coffee, this tart is sure to become a favorite.

Ingredients

Why this recipe works

The dough for this tart uses a combination of butter and oil, which gives it a tender, shortbread-like texture while also making it easier to handle and roll.

The yogurt adds moisture and a slight tang that balances the sweetness of the filling. Chilling the dough before rolling is key: it relaxes the gluten and prevents the crust from shrinking during baking, ensuring a neat, sturdy shell.

Baking the tart at a moderate 340°F (170°C) allows the crust to cook through evenly without burning, while the filling sets to a glossy, jammy consistency.

The lattice top not only looks beautiful but also allows steam to escape, preventing a soggy bottom. Letting the tart cool slightly before slicing helps the layers hold together, so each piece comes out clean with a satisfying crunch.

Notes and substitutions

For the best results, use a good-quality chocolate hazelnut spread; it should be thick and creamy, not too runny. The strawberry sauce can be homemade or store-bought—if using store-bought, look for one with a thick consistency, like a compote or preserves. If your sauce is thin, simmer it for a few minutes to reduce it before spreading over the chocolate.

The dough is quite forgiving; if it cracks while rolling, simply press it back together with your fingers. A fluted tart pan with a removable bottom makes unmolding easy, but a regular pie dish can also work. For a cleaner lattice, use a sharp knife or a pastry wheel to cut the strips. If the dough gets too soft, pop it back in the fridge for a few minutes.

• plain yogurt: Greek yogurt or sour cream can be used in the same amount for a slightly tangier dough.
• vegetable oil: Melted coconut oil or canola oil works well; avoid olive oil for a neutral flavor.
• chocolate hazelnut spread: Use a chocolate spread without hazelnuts if preferred, or make a ganache with melted chocolate and cream.
• strawberry sauce: Raspberry or cherry sauce can be substituted; use a thick compote to avoid a soggy crust.

Equipment

• Mixing bowl
• Whisk
• Rolling pin
• 9-inch fluted tart pan
• Pastry brush
• Knife or pastry cutter