Strawberry Chocolate Tart with Buttery Pastry Tips, FAQ & printable recipe

Tips for success

For the flakiest crust, use cold butter and handle the dough as little as possible. If the dough becomes too soft while rolling, dust it lightly with flour and roll quickly.

Chilling the shaped tart shell for 10 minutes before adding the filling helps it hold its shape during baking. You can also freeze the unbaked tart for up to a month; just add 5 minutes to the baking time.

To get a glossy finish, brush the lattice strips with a little beaten egg or milk before baking. If you prefer a deeper strawberry flavor, add a teaspoon of lemon juice to the sauce.

For a more intense chocolate taste, sprinkle a few chocolate chips over the hazelnut spread before adding the strawberry layer. These small touches elevate the tart without complicating the recipe.

Variations

• Raspberry Chocolate Tart: Replace the strawberry sauce with raspberry preserves or a fresh raspberry compote. The tartness of raspberries pairs beautifully with the chocolate hazelnut spread. Use the same lattice top and baking time.
• Nut-Free Chocolate Tart: Substitute the chocolate hazelnut spread with a nut-free chocolate spread or a simple ganache made from melted chocolate and cream. Omit any nuts in the filling and top with fresh strawberries instead of a lattice if desired.
• Citrus Strawberry Twist: Add 1 teaspoon of orange zest to the dough and mix 1 tablespoon of orange juice into the strawberry sauce. The citrus brightens the flavors and adds a lovely aroma. Finish with a dusting of powdered sugar and orange zest.
• Mini Tartlets: Instead of one large tart, press the dough into mini tartlet pans. Reduce the baking time to 15-18 minutes. These are perfect for parties or individual desserts. Adjust the filling amounts accordingly.

Storage and make-ahead

Fridge

Refrigerate leftover tart in an airtight container for up to 4 days. Let it come to room temperature before serving for best flavor.

Freezer

Freeze unbaked tart for up to 3 months; bake directly from frozen, adding 5 minutes. Baked tart can be frozen for 2 months.

Reheat

Reheat slices in a 300°F (150°C) oven for 5-7 minutes until warm. Avoid microwaving, as it can make the crust soggy.

Store leftover tart in an airtight container in the refrigerator for up to 4 days. The crust may soften slightly, but the flavors will meld beautifully. To refresh, warm slices in a 300°F (150°C) oven for 5 minutes. Bring to room temperature before serving for the best texture.

The dough can be made up to 2 days ahead and kept refrigerated. The fully baked tart can be made a day in advance; keep it covered at room temperature. For longer storage, freeze the unbaked tart, then bake directly from the freezer, adding 5 minutes to the cooking time.

Serving ideas

Serve this tart warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the chocolate and strawberry flavors.

For a special touch, drizzle with extra strawberry sauce or melted chocolate. This tart is equally delicious with a cup of coffee or tea in the afternoon.

When slicing, use a sharp knife dipped in hot water and wiped dry for clean cuts. Cut into 8 generous wedges for dessert, or smaller squares for a party.

Garnish with fresh strawberries or mint leaves if desired. The tart is best enjoyed within a day of baking, but leftovers are still wonderful the next day.

Frequently asked questions

Recipe card

Strawberry Chocolate Tart with Buttery Pastry

Prep 30 minCook 25 minRest 15 minTotal 1 h 10 minServes 8

Ingredients

• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/4 cup plain yogurt
• 1/4 cup vegetable oil
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 1/2 cups all-purpose flour
• 1 cup chocolate hazelnut spread
• 1 cup strawberry sauce
• Powdered sugar, for dusting, to taste

Instructions

1. In a large bowl, whisk together the softened butter, egg, yogurt, oil, powdered sugar, vanilla, and baking powder until smooth. Gradually add the flour, stirring with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix; the dough should just come together. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
2. Preheat the oven to 340°F (170°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8-inch thick. Carefully transfer the dough to a 9-inch fluted tart pan, pressing it into the edges and trimming any excess. Spread the chocolate hazelnut spread evenly over the bottom of the crust. Pour the strawberry sauce over the chocolate layer, spreading it gently. Roll out the remaining dough scraps and cut into strips for the lattice top.
3. Bake the tart in the preheated oven for 25 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool on a wire rack for at least 15 minutes. Once slightly cooled, dust generously with powdered sugar. Slice and serve warm or at room temperature.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

55 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.