Strawberry Chocolate Tart with Buttery Shortcrust

This strawberry and chocolate tart brings together a buttery, homemade shortcrust pastry, a layer of rich chocolate hazelnut spread, and a bright, glossy strawberry compote, all topped with a classic lattice crust.

The contrast of sweet berries and deep chocolate is irresistible, and the tender, flaky pastry makes every bite feel special. Perfect for summer gatherings, afternoon tea, or any time you want a showstopping dessert that's surprisingly simple to make.

The homemade shortcrust pastry is the foundation of this tart, and it's easier than you might think. With just a handful of ingredients—butter, egg, yogurt, oil, powdered sugar, and flour—you get a dough that's soft, pliable, and bakes up golden and tender. The addition of yogurt and oil keeps the crust moist and forgiving, making it ideal for beginners.

The filling is a simple two-layer affair: a generous spread of chocolate hazelnut cream, then a homemade strawberry compote that's thickened with cornstarch for a jammy consistency. Baked until bubbly and finished with a dusting of powdered sugar, this tart is as beautiful as it is delicious.

Ingredients

Why this recipe works

The shortcrust pastry uses a combination of butter, yogurt, and oil, which creates a tender, flaky texture without the need for complicated techniques.

The yogurt adds moisture and a slight tang, while the oil contributes to a supple dough that's easy to roll and doesn't shrink during baking. This method is forgiving and produces consistently great results, even for novice bakers.

The strawberry compote is cooked briefly with sugar and lemon juice, then thickened with cornstarch. This technique concentrates the berry flavor and creates a glossy, spoonable sauce that holds its shape when baked.

The chocolate hazelnut spread provides a rich, nutty counterpoint to the bright fruit, and the lattice top allows the filling to bubble up and caramelize, adding texture and visual appeal.

Notes and substitutions

Use high-quality chocolate hazelnut spread for the best flavor, or make your own if you prefer. If you don't have a tart pan, a standard pie dish works, though you may need to adjust the baking time slightly. The dough can be made ahead and refrigerated for up to 2 days, or frozen for up to a month—just thaw overnight in the refrigerator before rolling.

For the compote, ripe but firm strawberries work best, as they hold their shape during cooking. If using frozen berries, thaw and drain them well before using to avoid excess liquid. The cornstarch slurry should be whisked into the simmering fruit immediately to prevent lumps. The tart is best served the day it's made, but leftovers keep well in the refrigerator for up to 3 days.

• plain yogurt: sour cream or Greek yogurt (thinned with a little milk) for a similar tang and moisture.
• vegetable oil: melted coconut oil or a neutral oil like canola or sunflower.
• chocolate hazelnut spread: any chocolate spread, or use a layer of melted dark chocolate if preferred.
• fresh strawberries: frozen strawberries (thawed and drained) in a pinch; reduce sugar slightly.

Equipment

• 9-inch fluted tart pan with removable bottom
• Mixing bowls
• Whisk
• Rolling pin
• Pastry brush
• Small saucepan
• Rubber spatula
• Wire rack