Buttery, crackly puff pastry, a silky chocolate layer, and juicy fresh strawberries on top—this Puff Pastry Strawberry Chocolate Tart looks like a bakery dessert but takes surprisingly little effort. The pastry bakes up golden and flaky, the chocolate turns into a smooth ganache-style layer, and the strawberries add freshness and just the right amount of sweetness.
It’s perfect for when you want a “wow” dessert without making dough from scratch: brunches, birthdays, Valentine’s Day, Mother’s Day—or just a cozy weekend treat with coffee.
Why You’ll Love It
- Minimal effort, big payoff: Store-bought puff pastry does all the flaky work for you.
- Chocolate + strawberry combo: Classic, crowd-pleasing flavor in every bite.
- Beautiful presentation: Looks like something from a patisserie with very little decorating skills required.
- Flexible: Use different berries, add nuts, or drizzle with extra chocolate if you want to dress it up.
Ingredients
For the Tart Base
- 1 sheet frozen puff pastry, thawed (about 9×9 in / 23×23 cm or similar)
- 1 egg, beaten (for egg wash)
- 1 tbsp granulated sugar (optional, for sprinkling edges)
For the Chocolate Layer
- 1 cup (170 g) semi-sweet or dark chocolate chips (or finely chopped bar chocolate)
- ½ cup (120 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the Strawberry Topping
- 1–1 ½ cups fresh strawberries, hulled and sliced
- 1–2 tsp granulated sugar or honey (optional, if berries aren’t very sweet)
- 1–2 tsp lemon juice (optional, for brightness)
Optional Finishes
- 1–2 tbsp melted chocolate (for drizzling)
- Powdered sugar, for dusting
- Fresh mint leaves, for garnish
Time & Yield
- Prep: 20 minutes
- Bake: 15–20 minutes
- Cool & Assemble: 30–40 minutes
- Total: ~1¼–1½ hours
- Yield: 8–10 slices
Instructions
1) Bake the Puff Pastry Shell
- Preheat the oven:
- Heat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Prepare the pastry:
- On a lightly floured surface, unfold the puff pastry sheet.
- If needed, gently roll it into a rough rectangle (about 9×12 in / 23×30 cm).
- Transfer to the prepared baking sheet.
- Score a border:
- Using a sharp knife, lightly score a border about ½ inch (1.25 cm) inside the edges, making a rectangle frame.
- Don’t cut all the way through—just score the surface.
- Use a fork to prick the center of the pastry (inside the border) all over. This helps keep the middle from puffing too much.
- Egg wash & sugar:
- Brush the outer border lightly with beaten egg.
- Sprinkle the border with a little granulated sugar if you like a slightly sweet, glossy edge.
- Bake:
- Bake for 15–20 minutes, until the pastry is puffed and golden brown.
- If the center puffs up a lot, gently press it down with the back of a spoon after baking, while still warm.
- Cool:
- Let the baked tart shell cool completely on the baking sheet.
2) Make the Chocolate Layer
- Heat the cream:
- In a small saucepan or microwave-safe bowl, warm the heavy cream just until steaming (not boiling).
- Combine with chocolate:
- Place chocolate chips (or chopped chocolate) in a heat-safe bowl.
- Pour the hot cream over the chocolate.
- Let sit for 1–2 minutes, then stir gently until smooth and glossy.
- Flavor:
- Stir in vanilla extract and a pinch of salt.
- Let the mixture cool slightly until it thickens just enough to spread (it should still be pourable, not stiff).
- Fill the tart shell:
- Pour the chocolate mixture into the cooled pastry shell, staying inside the raised border.
- Use an offset spatula or back of a spoon to spread into an even layer.
- Let set at room temperature for 20–30 minutes, or refrigerate briefly until the chocolate layer is just firm enough to support the strawberries.
3) Prep the Strawberries
- Slice & sweeten (if needed):
- Hull and slice the strawberries.
- If your berries aren’t very sweet, toss them in a bowl with 1–2 tsp sugar or honey and lemon juice.
- Let sit for 5–10 minutes to lightly macerate (they’ll get glossy and slightly juicy).
- Drain lightly:
- If there’s a lot of juice, drain off most of it so the tart doesn’t get soggy.
4) Assemble the Tart
- Add strawberries:
- Once the chocolate layer is softly set, arrange strawberries on top.
- You can fan them out in rows, circles, or just scatter them in an even layer—whatever look you like.
- Optional drizzle & garnish:
- Drizzle with a little melted chocolate if you want extra chocolate flair.
- Add a dusting of powdered sugar just before serving.
- Garnish with a few mint leaves for color.
- Chill briefly (optional):
- For cleanest slices, chill the tart for 20–30 minutes to fully set the chocolate.
- Don’t chill too long before serving if you want the puff pastry to stay at its crispiest.
Serve It Like This
- Slice with a sharp knife, cleaning the blade between cuts for neat pieces.
- Serve slightly chilled or at cool room temperature.
- Pair with:
- Freshly whipped cream
- Vanilla ice cream
- Hot coffee, espresso, or tea
This tart works beautifully as a centerpiece dessert—just place it on a board or cake stand and let everyone admire it before slicing.
Pro Tips for a Perfect Puff Pastry Tart
- Thaw puff pastry properly: Let it thaw in the fridge or at cool room temperature until just pliable—not sticky or too soft.
- Keep it cold before baking: Cold puff pastry puffs higher and flakier, so work quickly or chill it briefly on the tray before baking if it gets warm.
- Don’t skip docking the center: Pricking the middle with a fork helps create that flat base for the filling while the edges puff.
- Use good chocolate: Since the filling is simple, a decent-quality chocolate makes a big flavor difference.
- Add strawberries close to serving: The fresher the strawberries, the brighter and juicier the tart.
Variations & Twists
- Mixed Berry Tart:
- Use a mix of strawberries, raspberries, blueberries, or blackberries on top.
- Nutty Crunch:
- Sprinkle toasted sliced almonds, hazelnuts, or pistachios over the chocolate before adding the strawberries.
- White Chocolate Version:
- Swap the dark chocolate for white chocolate, and add a tiny extra pinch of salt and a bit of lemon zest to balance sweetness.
- Strawberry Cheesecake Twist:
- Spread a thin layer of sweetened cream cheese (cream cheese + powdered sugar + vanilla) over the pastry first, then drizzle chocolate, then top with strawberries.
Make-Ahead, Storage & Leftovers
- Make-Ahead Components:
- Bake the puff pastry shell earlier in the day and let it cool.
- Make the chocolate filling and keep at room temp (if using same day) or refrigerate and gently re-warm to spreadable consistency.
- Assembled Tart:
- Best enjoyed the same day for maximum crispness.
- If needed, store leftovers covered in the fridge for up to 1–2 days. The pastry will soften, but it will still taste delicious.
- Freezing:
- Not ideal once strawberries are added.
- You can freeze the baked, unfilled puff pastry shell if you want to prep ahead, then thaw and fill fresh.
Nutrition (Per Slice – Approximate, for 10 slices)
- Calories: ~260–320 kcal
- Fat: ~18–22 g
- Carbs: ~22–28 g
- Protein: ~3–4 g
(Exact values depend on pastry brand, chocolate type, and how heavily you pile on the strawberries.)
Why This Recipe Works
Puff pastry gives you instant flaky layers without any dough-making, so you can focus on the fun parts: rich chocolate and fresh strawberries. Baking the pastry first ensures a crisp, sturdy base. The simple ganache-style chocolate layer sets into a smooth, sliceable filling that contrasts beautifully with the juicy fruit on top. Every bite combines buttery crunch, creamy chocolate, and fresh berry brightness—elegant enough for guests, easy enough for any night you’re craving dessert.
Final Thought: When you want a dessert that looks like you fussed but secretly took shortcuts, this Puff Pastry Strawberry Chocolate Tart is your new go-to showstopper.