I recently brought this Spring Berry Chocolate Tart to a friend’s house, and it was a perfect celebration of the season. There’s something special about the combination of rich, dark chocolate and the first bright, sweet berries of the year. It’s an elegant dessert that looks like it came from a bakery but is surprisingly straightforward to make in your own kitchen.
This recipe delivers on every level: a crisp, chocolatey crust, a silky smooth ganache filling, and a fresh burst of color and flavor from the berries. It’s a reliable and beautiful dessert for spring gatherings, from Easter lunch to a simple weekend treat. The steps are simple, and the results are consistently delicious.
Achieving the Perfect Ganache
A great ganache is all about texture: smooth, silky, and rich. To get there, technique matters more than ingredients. Start by chopping your dark chocolate very finely; this allows it to melt evenly and quickly without overheating. When warming the heavy cream, bring it to a gentle simmer on the stove, just until you see bubbles forming around the edges. Pour the hot cream over the chocolate and let it sit for a few minutes to soften completely before you stir. Whisk gently from the center outward until the mixture is uniform and glossy. Over-stirring can incorporate air bubbles, so mix just until it comes together for the smoothest possible finish.
Crafting a Flawless Tart Crust
The foundation of this tart is a crisp, tender chocolate crust that doesn’t shrink or get soggy. The key is temperature control. Your butter must be very cold and cut into small cubes. When you work it into the flour mixture, use your fingertips or a pastry cutter until it resembles coarse, sandy crumbs with some pea-sized butter pieces remaining. These little pockets of butter will steam and create a flaky texture as the crust bakes. Once the dough comes together, chilling it for at least 30 minutes is non-negotiable. This step lets the gluten relax, which prevents the crust from shrinking away from the sides of the pan during baking.
Berry Selection and Pairing
The fresh berry topping is what makes this tart truly shine. Choose berries that are ripe, firm, and fragrant, as they provide a necessary tartness to cut through the richness of the chocolate ganache. A mix of strawberries, blueberries, and raspberries offers a wonderful variety of flavors, colors, and textures. When preparing them, make sure they are completely dry before arranging them on the tart to prevent any moisture from seeping into the filling. Feel free to experiment with other seasonal fruits like cherries or sliced figs when they’re available. The goal is to create a bright, fresh contrast to the deep chocolate flavor.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8
- Difficulty: Medium
Ingredients
For the Chocolate Crust
- 150g all-purpose flour (1 1/4 cups)
- 20g unsweetened cocoa powder (1/4 cup)
- 2 tablespoons sugar
- 1g salt (1/4 teaspoon)
- 113g unsalted butter (1/2 cup), chilled and cubed
- 1 large egg
For the Chocolate Ganache Filling
- 227g dark chocolate (8 oz), chopped
- 240g heavy cream (1 cup)
- 1 teaspoon vanilla extract
For the Berry Topping
- 75g fresh strawberries (1/2 cup), sliced
- 75g fresh blueberries (1/2 cup)
- 60g fresh raspberries (1/2 cup)
- Fresh mint leaves, for garnish
Step-By-Step Instructions
- Prepare and Chill the Crust
In a medium bowl, whisk together the flour, cocoa powder, 2 tablespoons of sugar, and salt. Add the chilled, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. Lightly beat the egg in a small bowl, then stir it into the flour mixture until a shaggy dough forms. Gently press the dough into a disk, wrap it in plastic, and chill for at least 30 minutes. This rest prevents the crust from shrinking during baking.
- Blind Bake the Crust
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it gently into the bottom and up the sides. Prick the base with a fork. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 10 minutes, until the crust is dry and set. Let it cool completely on a wire rack.
- Make the Chocolate Filling
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring. Add the vanilla extract, then gently whisk the mixture, starting from the center and working your way out, until the ganache is completely smooth and glossy. Pour the filling into the cooled tart crust and use a spatula to smooth the top.
- Chill the Tart
Refrigerate the tart for at least 1 hour, or until the chocolate filling is set and firm to the touch. While the tart chills, you can prepare your berries by washing and drying them thoroughly and slicing the strawberries.
- Assemble and Serve
Once the filling is firm, arrange the fresh strawberries, blueberries, and raspberries over the top. You can create a pattern or scatter them for a more rustic look. Garnish with a few fresh mint leaves just before serving for a pop of color and fresh aroma.
If you enjoy this dish, try our Berry Cheesecake for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Milder Chocolate: Swap the dark chocolate for semi-sweet or milk chocolate for a sweeter, less intense ganache.
- Coffee Infusion: Add 1 teaspoon of instant espresso powder to the warm cream to deepen and enhance the chocolate flavor.
- Sea Salt Finish: Sprinkle a pinch of flaky sea salt over the ganache before chilling to create a delicious sweet-and-salty contrast.
- Extra Creaminess: Serve each slice with a dollop of freshly whipped cream to balance the rich chocolate.
Make-Ahead, Storage & Reheat
Store the finished tart in an airtight container in the refrigerator for up to 3 days. The berries are best added just before serving, but it will still hold well if assembled ahead of time. For the best flavor and texture, let the tart sit at room temperature for about 15-20 minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Per Serving: 350 calories, 5g protein, 23g fat, 35g carbohydrates
- Per 100g: 320 calories, 4g protein, 21g fat, 32g carbohydrates
Estimates only.
FAQ
Why does my ganache sometimes look grainy, oily, or separated?
This often happens if the cream gets too hot, which causes the fat to separate from the cocoa solids. Gently warm the cream and stir just until it becomes smooth.
Does the type of chocolate I use really make a difference for ganache?
Yes, it matters. High-quality chocolate with cocoa butter melts more smoothly. Avoid compound chocolate or chips with added fats, as they can destabilize the ganache.
What should I do if my ganache seems too thin to set up properly?
A thin ganache usually means the ratio has too much cream. You can add a little more finely chopped chocolate and stir gently until it melts in and thickens.
Is there a reliable way to fix a ganache once it has already split?
You can often rescue it. Whisk in a tablespoon of warm milk or cream, a little at a time. This helps the fat and liquid re-emulsify into a smooth mixture.
Can I use a non-dairy milk or a lower-fat cream for the ganache?
For best results, stick with heavy cream because its high fat content creates a stable emulsion. Lower-fat or non-dairy options can make the ganache less rich or prone to splitting.
How far in advance can I prepare the components for this recipe?
The crust can be baked one day ahead and stored at room temperature. The ganache can also be made a day ahead and refrigerated until you are ready to assemble.
Is it possible to make this tart recipe with a gluten-free crust?
Absolutely. Use a good 1-to-1 gluten-free baking flour for the crust. The texture will be a little more delicate, so handle it carefully when you are assembling.
What is the best way to store and reuse leftover ganache later on?
Store it in an airtight container in the refrigerator for up to two weeks. To reuse, gently warm it over a double boiler or in the microwave in short bursts.
Equipment
- 9-inch tart pan
- Medium mixing bowl
- Pastry cutter or fingertips
- Small bowl
- Wire rack
- Heatproof bowl
- Small saucepan
- Plastic wrap
- Fork
- Parchment paper
- Pie weights or dried beans
- Spatula
- Refrigerator
Ingredients
- For the Chocolate Crust
- 150 g All-purpose flour (1 1/4 cups)
- 20 g Unsweetened cocoa powder (1/4 cup)
- 2 tbsp Sugar
- 1 g Salt (1/4 tsp)
- 113 g Unsalted butter chilled and cubed (1/2 cup)
- 1 large Egg
- For the Chocolate Ganache Filling
- 227 g Dark chocolate chopped (8 oz)
- 240 g Heavy cream (1 cup)
- 1 tsp Vanilla extract
- For the Berry Topping
- 75 g Fresh strawberries sliced (1/2 cup)
- 75 g Fresh blueberries (1/2 cup)
- 60 g Fresh raspberries (1/2 cup)
- Fresh mint leaves for garnish
Instructions
- In a medium bowl, whisk together flour, cocoa powder, sugar, and salt.
- Add chilled, cubed butter and work it into the flour mixture using fingertips or a pastry cutter until resembling coarse crumbs with some pea-sized pieces.
- Lightly beat the egg in a small bowl, then stir it into the flour mixture until a shaggy dough forms.
- Gently press the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll chilled dough into a circle large enough for a 9-inch tart pan.
- Transfer dough to the pan, pressing gently into bottom and sides. Prick base with a fork.
- Line dough with parchment paper and add pie weights or dried beans. Bake 15 minutes.
- Remove parchment and weights; bake another 10 minutes until crust is dry and set. Cool completely on wire rack.
- Place chopped dark chocolate in heatproof bowl.
- Heat heavy cream in a small saucepan over medium until it just starts to simmer.
- Pour hot cream over chocolate and let sit 5 minutes without stirring.
- Add vanilla extract, then gently whisk from center outward until ganache is smooth and glossy.
- Pour filling into cooled crust and smooth top with a spatula.
- Refrigerate tart for at least 1 hour until chocolate filling is set and firm to the touch.
- Prepare berries by washing, thoroughly drying, and slicing strawberries while tart chills.
- Once filling is firm, arrange strawberries, blueberries, and raspberries on top as desired.
- Garnish with fresh mint leaves just before serving.
