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Chocolate Strawberry Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 26 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these elegant Chocolate Strawberry Tarts featuring buttery, flaky tart shells filled with rich semi-sweet chocolate ganache and topped with fresh, juicy strawberries. Perfect for dessert lovers seeking a decadent yet fresh treat.

Ingredients

Scale

Tart Shell

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2–3 tablespoons cold water

Chocolate Filling

  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Topping

  • 1 pint fresh strawberries, hulled and sliced
  • 2 tablespoons apricot jam, warmed (optional, for glaze)

Instructions

  1. Prepare Tart Shells: Preheat your oven to 350°F (175°C) and grease six 4-inch tart pans to prevent sticking during baking.
  2. Make the Dough: In a food processor, pulse together the flour and powdered sugar. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. Incorporate the egg yolk and add cold water gradually, one tablespoon at a time, until the dough just comes together.
  3. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 15 to 20 minutes to firm up, making it easier to roll out.
  4. Roll and Shape: Lightly flour your workspace and roll the chilled dough to about 1/8-inch thickness. Cut circles large enough to fit the tart pans, press the dough into the pans, and trim any excess. Prick the bottoms with a fork to prevent bubbling during baking.
  5. Bake Tart Shells: Place the tart pans on a baking sheet and bake for 12 to 15 minutes, or until the shells turn golden brown. Remove and let them cool completely on a wire rack.
  6. Make the Chocolate Filling: Melt the chopped semi-sweet chocolate with the heavy cream in a microwave-safe bowl or over a double boiler, stirring frequently until smooth and glossy. Remove from heat and stir in the vanilla extract for added flavor.
  7. Fill the Tarts: Pour the chocolate ganache evenly into the cooled tart shells and spread smoothly. Refrigerate for 15 to 20 minutes until the filling firms up.
  8. Add Strawberry Topping: Arrange the sliced strawberries on top of the set chocolate filling in a beautifully overlapping pattern for an attractive presentation.
  9. Optional Glaze: Lightly brush the strawberries with warmed apricot jam to give them a shiny, appealing glaze.
  10. Serve: Serve the tarts immediately or keep refrigerated until ready. These tarts are best enjoyed fresh to preserve the crisp tart shells and fresh fruit flavor.

Notes

  • For a crispier crust, chill the tart shells again for 10 minutes after pressing them into the pans before baking.
  • Use good quality semi-sweet chocolate for a richer ganache.
  • The apricot glaze is optional but adds a beautiful shine and slight sweetness to the strawberries.
  • These tarts can be made a day ahead; store them covered in the refrigerator.
  • If you prefer, substitute fresh raspberries or blueberries for the strawberry topping.

Find it online: https://yumrecipesfood.com/chocolate-strawberry-tarts-recipe/