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

Tips for success

For the flakiest pastry, keep all ingredients cold and work quickly. If the dough becomes too soft while rolling, return it to the refrigerator for a few minutes.

Use a light touch when pressing the dough into the pan—overworking can make it tough. When making the lattice, cut strips evenly and weave them loosely to allow the filling to show through.

To achieve a clean, professional look, brush the lattice with a little beaten egg or milk before baking for a shiny finish. If the edges of the tart brown too quickly, cover them with foil or a pie shield.

Let the tart cool completely before slicing to get clean pieces. Use a serrated knife and wipe it between cuts for the best presentation.

Variations

• Berry Medley Tart: Replace half of the strawberries with raspberries or blueberries for a mixed berry compote. Adjust sugar to taste, and follow the same method. The tart will have a deeper, more complex berry flavor.
• White Chocolate Version: Swap the chocolate hazelnut spread for white chocolate ganache. Melt white chocolate with a little cream, spread over the pastry, and top with strawberry compote. The sweetness of the white chocolate pairs beautifully with the tart berries.
• Citrus Twist: Add the zest of one orange or lemon to the pastry dough and the compote for a bright, citrusy note. This adds a refreshing dimension and complements the strawberries perfectly.
• Nut-Free Option: Use a nut-free chocolate spread or make a simple chocolate ganache with dark chocolate and cream. This makes the tart suitable for those with tree nut allergies.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pastry may soften but the flavor remains.

Freezer

The baked tart can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Reheat

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

Store leftover tart in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly, but the flavors will remain delicious.

To refresh, warm individual slices in a 300°F (150°C) oven for 5 minutes. Avoid leaving the tart at room temperature for more than 2 hours, as the filling contains egg and dairy.

The shortcrust pastry can be made up to 2 days ahead and kept refrigerated, or frozen for up to a month. The strawberry compote can also be made ahead and stored in the refrigerator for up to 3 days. Assemble the tart just before baking to prevent the pastry from becoming soggy.

Serving ideas

Serve the tart at room temperature or slightly warm, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

The contrast of warm pastry and cold cream is delightful, but the tart is equally delicious on its own. For a special touch, add fresh mint leaves or a few extra strawberry slices on top.

This tart is perfect for summer picnics, birthday parties, or any celebration. Slice it into wedges and serve on dessert plates. The vibrant red of the strawberries and the golden lattice make it a centerpiece-worthy dessert. Pair it with coffee or tea for a delightful afternoon treat.

Frequently asked questions

Recipe card

Strawberry Chocolate Tart with Buttery Shortcrust

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

Ingredients

• 100 g unsalted butter, softened
• 1 large egg
• 50 g plain yogurt
• 50 ml vegetable oil
• 40 g powdered sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 300 g all-purpose flour
• 250 g fresh strawberries, hulled and sliced
• 4 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1/2 cup chocolate hazelnut spread
• Powdered sugar for dusting, to taste

Instructions

1. In a large mixing bowl, combine the softened butter, egg, yogurt, oil, powdered sugar, vanilla, and baking powder. Whisk until smooth and creamy. Gradually add the flour, mixing with a spatula or your hands until a soft, supple dough forms. Be careful not to overwork. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
2. Place the wrapped dough in the refrigerator and chill for 15 minutes. This step relaxes the gluten and firms the butter, making the dough easier to roll and less likely to shrink during baking.
3. In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5 minutes. In a small bowl, dissolve the cornstarch in 1 tablespoon of cold water, then whisk it into the simmering strawberries. Continue to cook, stirring constantly, until the compote thickens and becomes glossy, about 2 minutes. Remove from heat and let cool slightly.
4. Preheat the oven to 340°F (170°C). Position a rack in the center of the oven.
5. On a lightly floured surface, roll the chilled dough into a round about 12 inches in diameter and 1/8 inch thick. Carefully transfer the dough to a 9-inch fluted tart pan with a removable bottom. Press the dough into the pan, trimming any excess from the edges. Reserve the scraps for the lattice strips.
6. Spread the chocolate hazelnut spread evenly over the bottom of the tart shell. Pour the strawberry compote over the chocolate layer, smoothing it into an even layer.
7. Roll out the reserved dough scraps and cut into strips about 1/2 inch wide. Arrange the strips in a lattice pattern over the top of the tart, pressing the ends to the edge of the pan. Trim any overhang.
8. Place the tart on a baking sheet and bake in the preheated oven for 25 minutes, until the pastry is golden brown and the filling is bubbling. The internal temperature of the tart should reach at least 160°F (71°C) to ensure the egg in the pastry is fully cooked.
9. Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes. Once cool enough to handle, carefully remove the tart from the pan.
10. Just before serving, dust the top of the tart with powdered sugar. Slice with a sharp knife and serve.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

7 g

Carbohydrates

62 g

Fat

24 g

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