Chocolate Tart with Chocolate Strawberries

This Chocolate Strawberry Tart looks and tastes divine, but it's so easy to make. The perfect way to use up all those fresh Strawberries this month. The chocolate ganache is smooth and rich. Strawberries dipped in dark chocolate top a tart made with a buttery Oreo crust and a silky ganache. Chocolate Covered Strawberry Ganache Tart is a rich and decadent dessert recipe, perfect for special occasions. This Dark Chocolate Strawberry Tart is rich, but it's not overwhelming. The strawberries, in contrast, pair so well with the rich chocolate. Their sweet, juicy tartness is the perfect complimentary flavour. The filling itself is a deliciously creamy, smooth chocolate ganache that will quite literally melt in your mouth. It's divine. I loved this tart and I hope you will too.

Chocolate Covered Strawberry:
1 qt fresh strawberries, washed and dried
6 oz quality dark chocolate

Crust:
½ cup butter, melted
1 (14.3 oz) pkg Oreos

Whipped Cream:
2 Tbsp. sugar
1 cup heavy whipping cream

Ganache:
¾ cup heavy whipping cream
12 oz quality dark chocolate
½ tsp. sea salt
2 tsp. pure vanilla extract
2 eggs lightly beaten

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Use the food processor pulse Oreos and butter, melted until it is smooth and combined.

Pour the mixture into a round 10" tart pan.

In a medium bowl, microwave the cream for 2 minutes. Add the 12 oz Chocolate to the hot cream and stir until it melted and smooth. Whisk together the mixture, the vanilla, sea salt and beaten eggs until smooth.

Pour the chocolate mixture into the crust.

Place the cake in a preheated oven. Bake until the edges of the ganache are set (about 35 minute).

When the tart is done baking, let it cool for 15 minutes.

To prepare the filling, heat the cream and finely chopped chocolate in the top of a double boiler over simmering water (medium low heat), whisking until smooth. Remove from heat and whisk in the butter until smooth.

Dip the sliced half of the strawberry in chocolate when the chocolate is smooth and melted.

Drizzle the entire tart with the remaining chocolate. Allow to cool to room temperature. Top with fresh strawberries. Slice the tart into small pieces and top with a dollop of whipped cream.

Make-Ahead: This tart can also be made a day or two ahead of time. If you're planning on making it more than a few hours before needed, wait to add the berries until just before serving.