Recipe: Chocolate Ganache Tart with Strawberries


I love Valentine’s Day. I love that we have a day that is dedicated to telling the ones we hold dear how much we care about them. And nothing says “I Love You” like a homemade treat. Whether it’s a homemade cookie heart, brownies studded with pink and white candies, or red velvet cupcakes with a perfect frosting swirl, these treats are a way to show your loved ones how much you care!

This year, I want to surprise my family and friends with a homemade dessert that is both elegant and indulgent. Chocolate Ganache Tart with Strawberries fits the bill perfectly. It takes three of my favorite pantry ingredients–Oreo cookies, chocolate chips, and strawberries–and transforms them into a spectacular dessert that is perfect for a quiet dinner for two, a large girls’ night party, or as the end to a Valentine’s dinner with your family.

The secret behind this dessert? It takes 15 minutes to put together. Yes, only 15 minutes. Which means that you have the whole day to spend with the people you love… the true purpose of Valentine’s Day!

This tart starts with tossing some Oreo cookies into a food processor. Pulse until the cookies turn into crumbs.











Add in some melted unsalted butter and continue to pulse the mixture. The crust mixture is finished when it looks like wet, black sand.











Carefully remove the blade from the food processor and pour the cookie crumbs into a 13 3/4” x 4 1/4” x 1” rectangular tart pan with a removable bottom. Press with your fingers to form an even layer of cookie crumbs on the bottom and sides of the pan–be patient, this may take a minute or so to do, but having an even crust will help serving/presentation later. Pop the finished crust into the freezer to chill while you make the filling.











The filling is just a simple chocolate ganache.

Heat 7oz of heavy cream (just shy of one cup) on the stove until it just becomes hot, but does not simmer or boil. Pour the hot cream over a mix of bittersweet and semi-sweet chocolate chips and let stand for 1-2 minutes.










Stir gently and…tada! You just made chocolate ganache. It is perfect to dip strawberries in, top cakes with, or use as a filling for a Chocolate Ganache Tart.











Pour into the chilled Oreo crust.











And place some fresh, ripe strawberries in a zig-zag pattern. I used whole, hulled strawberries and they were a little too big–I recommend using “medium-sized” hulled strawberries for a better balance of chocolate and fruit. All that’s left is to chill the tart for at least 2-3 hours in the refrigerator, but 8 hours to overnight is best–it allows everything to settle and firm up.











To serve, carefully unmold the tart from the pan. This is why it’s important to have a pan with a removable bottom–the tart gently slides out of the pan without any fuss. Place the tart on a large cutting board and cut into wedges on the diagonal. If you want to serve this on a dessert buffet for a larger crowd, you can cut it width-wise and have a bunch of small rectangular servings.











To serve, accent the tart with a dollop of lightly sweetened whipped cream: it is the perfect complement to a rich dessert.











I hope you all enjoy this simple, yet indulgent chocolate recipe! Happy Valentine’s Day!

Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Friday for new recipes!

Recipe: Chocolate Ganache Tart with Strawberries

Total Time: 2 hours, 15 minutes

Serves: 8


  • 28 Oreo cookies
  • 6 tablespoons unsalted butter, melted
  • 7oz bittersweet chocolate, chopped or in chip form
  • 3oz semi-sweet chocolate, chopped or in chip form
  • 7oz heavy cream
  • 6-7 medium fresh strawberries, hulled


  1. Place the Oreo cookies in the bowl of a food processor and pulse until they are finely crushed. Pour the melted butter into the cookie crumbs and pulse until the mixture becomes evenly moistened.
  2. Pour the cookie crumb mixture into a 13 3/4” x 4 1/4” x 1” rectangular tart pan (with a removable bottom) and press the mixture with your fingers into the bottom and sides of the pan to form an even layer. Pop the crust into the freezer to chill while you make the filling.
  3. In a small saucepan, heat the heavy cream over medium-low heat until it becomes hot: be sure not to boil or simmer the cream! Place the chopped chocolate in a medium-sized bowl and pour the hot cream over it. Let the mixture stand for 1-2 minutes, then stir to combine until the chocolate is melted.
  4. Remove the crust from the freezer and pour the chocolate filling into the crust. Top with the strawberries in a zigzag pattern.
  5. Pop the whole tart into the fridge for 2-3 hours or overnight!
  6. To serve, cut into wedges on the diagonal and add a dollop of lightly sweetened whipped cream.

Nutritional Information:

530 calories | 40gm fat | 21gm saturated fat | 49gm carbohydrates | 173mg sodium | 4gm fiber | 5gm protein | 52mg cholesterol

Recipe lightly adapted from Home Cooking Adventure.  

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Catherine is a registered dietitian, whose love of all things food and cooking started during her study abroad in Italy. She believes that all foods fit into a healthy diet (even chocolate cake), food tastes better when you cook it yourself, and that a well-stocked pantry is a lifesaver. Check her out at Simply a (RD) Foodie.

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