Strawberry ganache birthday tart


  • 1 cup all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup walnuts (you can actually use a cup or so of walnut halves)
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 2 egg yolks
  • 1/3 cup (generous) strawberry jam


  • 1 C  whipping cream
  • 2 Tbs white corn syrup
  • 4 Tbs unsalted butter
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 pint strawberries, hulled, halved.


For Crust:
Combine flour, sugar and salt in processor and mix. Add walnuts; process until chopped. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add yolks and process just until moist clumps form. Gather dough into ball; press into tart pan. Chill 30 minutes.

Preheat oven 375°F. Bake until golden brown, about 25 minutes or until golden. The crust will “puff” slightly, but that’s OK.  Spread jam on crust.  Cool completely on rack.

For Filling:
Heat cream and corn syrup in heavy small saucepan over medium-low heat until tiny bubbles appear around edges. Remove from heat. Add chocolate and butter, shake pan to mix slightly. Then beat with a whisk until mixed, cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes. Pour chocolate filling into crust. Refrigerate until filling is set, about 1 hour. (Can be prepared 1 day ahead. cover and keep refrigerated.)

Arrange strawberries cut side down in concentric circles atop filling. Serve immediately or refrigerate up to 1 hour.

Have dinner of Creole shrimp a la “po’boy” (recipe to follow, some day) with friends and eat tart with birthday present of Rain vodka. For whatever reason, this is a great life.

1 thought on “Strawberry ganache birthday tart

  1. And I was the very lucky recipient of this dinner. Next summer when strawberries are perfectly ripe, you must make this. My all-time favorite strawberry dessert.

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