There is nothing quite as delightful as the perfect balance of rich chocolate and fresh strawberries nestled in a crisp, buttery shell. This Chocolate Strawberry Tarts Recipe is an absolute favorite for any occasion, combining simple, wholesome ingredients into a dessert that looks as stunning as it tastes. From the flaky tart crust to the luscious chocolate ganache topped with vibrant strawberries, these little tarts are sure to impress your guests and satisfy your sweet tooth with every bite.
Ingredients You’ll Need
This Chocolate Strawberry Tarts Recipe calls for simple but essential ingredients that each play a pivotal role in bringing the dessert to life. From the buttery crust to the creamy chocolate filling and juicy strawberries on top, every ingredient is thoughtfully chosen to create the perfect harmony of flavors and textures.
- 1 1/4 cups all-purpose flour: This provides the structure for a flaky tart crust that holds everything together beautifully.
- 1/4 cup powdered sugar: Adds a subtle sweetness to the crust without overpowering the chocolate and strawberries.
- 1/2 cup unsalted butter, cold and cubed: Key to achieving that tender, melt-in-your-mouth texture in the crust.
- 1 egg yolk: Acts as a binder to bring the dough together smoothly.
- 2-3 tablespoons cold water: Used sparingly to ensure the dough is moist enough to handle without becoming sticky.
- 8 ounces semi-sweet chocolate, chopped: The star of the chocolate ganache, offering a deep, rich flavor that pairs perfectly with strawberries.
- 1/2 cup heavy cream: Creates the decadent, creamy texture in the chocolate filling.
- 1 teaspoon vanilla extract: Enhances the chocolate with a warm, inviting aroma.
- 1 pint fresh strawberries, hulled and sliced: Brings natural sweetness and a pop of color to make the tarts irresistible.
- 2 tablespoons apricot jam, warmed (optional, for glaze): Adds a beautiful shine and extra touch of sweetness to the strawberry topping.
How to Make Chocolate Strawberry Tarts Recipe
Step 1: Prepare the Tart Shells
Begin by combining the flour and powdered sugar in a food processor, then add the cold, cubed butter. Pulse until the mixture resembles coarse crumbs. Next, add the egg yolk and 2 tablespoons of cold water, pulsing until the dough just starts to come together. If it feels too dry, add an additional tablespoon of cold water and pulse again. This step ensures your crust has just the right consistency—crumbly but able to hold its shape.
Step 2: Chill the Tart Dough
Turn the dough out onto a lightly floured surface and gently knead it into a ball. Divide this ball into four equal pieces and press each portion evenly into tart pans, covering the bottom and up the sides. Pop the pans into the refrigerator for at least 30 minutes to let the dough firm up. This chilling step is essential for a flaky crust that won’t shrink during baking.
Step 3: Blind Bake the Tart Shells
Preheat your oven to 350°F (175°C). Once chilled, line each tart shell with parchment paper and fill with pie weights or dried beans to prevent bubbling and shrinking. Bake for 15 minutes, then carefully remove the parchment and weights and bake for another 5 to 7 minutes or until the crust turns a lovely golden brown. Let the shells cool completely before moving on to the filling.
Step 4: Make the Chocolate Filling
Pour the hot heavy cream over the chopped semi-sweet chocolate in a bowl, allowing it to sit for 2 to 3 minutes. This gentle heat melts the chocolate slowly. Stir the mixture gently until it becomes a glossy and smooth ganache. Stir in the vanilla extract for that warm, fragrant boost. Allow the ganache to cool slightly before filling the tart shells, smoothing the tops with a spatula for a perfect finish. Refrigerate the filled tarts for at least two hours to set the filling.
Step 5: Prepare and Assemble the Strawberry Topping
While the ganache sets, slice your fresh strawberries beautifully. If you opt for a glossy finish, gently warm apricot jam over low heat until liquid, then use a pastry brush to glaze the strawberries before placing them atop the tarts. This not only adds shine but also seals in freshness. Arrange the strawberries over the set chocolate ganache and your tarts are ready to wow!
How to Serve Chocolate Strawberry Tarts Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or finely chopped mint leaves over the tarts for an elegant touch. You can also add a dollop of freshly whipped cream on the side to add an airy contrast to the dense chocolate.
Side Dishes
Pair these tarts with a simple glass of chilled rosé or a cup of fresh coffee or tea. Fresh berries or a small scoop of vanilla ice cream complement the rich flavors and make the dessert experience even more decadent.
Creative Ways to Present
Serve your Chocolate Strawberry Tarts Recipe on a rustic wooden board for a cozy feel or on a sleek white platter for a modern look. For a festive touch, garnish with edible flowers or a drizzle of dark chocolate around the plate to really impress your guests.
Make Ahead and Storage
Storing Leftovers
Your tarts can be stored covered in the refrigerator for up to 3 days. Keep them in an airtight container to prevent the tart shells from absorbing fridge odors or becoming soggy.
Freezing
You can freeze the tart shells before adding the ganache for up to 1 month. Just thaw completely before filling them. Freezing whole assembled tarts isn’t recommended as the strawberries might lose their texture and the crust could become soggy.
Reheating
Since this dessert is best served chilled, reheating isn’t necessary. However, if you want to soften the chocolate ganache slightly, let it sit at room temperature for about 15 minutes before serving for the best texture and aroma.
FAQs
Can I use a different type of chocolate for the filling?
Absolutely! While semi-sweet chocolate offers a wonderful balance of sweetness and richness, you can use dark or milk chocolate depending on your preference. Just keep the quality high for the best results.
Is there a shortcut for the tart crust if I don’t want to make it from scratch?
You can use store-bought tart shells for convenience, but homemade crust truly elevates the dish in taste and texture, so it’s worth the little extra effort.
Can I prepare these tarts vegan or dairy-free?
Yes, by substituting butter with a vegan alternative and using coconut cream instead of heavy cream, you can enjoy a delicious dairy-free version. Just double-check your chocolate is vegan-friendly as well.
What can I use instead of apricot jam for the glaze?
If apricot jam isn’t on hand, a light honey glaze or even a simple brush of warmed strawberry jam works beautifully to give that glossy finish to your berries.
How long should I let the tarts chill before serving?
It’s best to refrigerate the filled tarts for at least 2 hours to allow the chocolate ganache to set properly. Chilling overnight can make them even more firm and slice perfectly.
Final Thoughts
If you’re looking to create a dessert that dazzles both the eyes and the palate, this Chocolate Strawberry Tarts Recipe is your go-to. Its combination of crisp crust, silky chocolate, and fresh fruity topping is pure magic that’s surprisingly easy to make. Trust me, once you try it, it will become one of those wonderful recipes you’ll want to make again and again to share with friends and family.
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Chocolate Strawberry Tarts Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Description
These Chocolate Strawberry Tarts combine a buttery, crisp tart shell with a luscious semi-sweet chocolate ganache filling, topped with fresh, juicy strawberries. Perfect for an elegant dessert that’s both rich and refreshing, they are chilled to set and can be glazed with apricot jam for a glossy finish.
Ingredients
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 Ganache 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
- Prepare the tart dough: In a food processor, pulse together the flour and powdered sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water, pulsing until the dough starts to come together. If too dry, add the extra tablespoon of water and pulse again.
- Form and chill tart shells: Turn out the dough onto a lightly floured surface and knead gently into a ball. Divide into 4 equal portions and press each into individual tart pans, covering the bottom and sides evenly. Chill the tart pans in the refrigerator for 30 minutes.
- Bake tart shells: Preheat oven to 350°F (175°C). Line each chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until golden brown. Cool completely.
- Prepare chocolate ganache filling: Heat the heavy cream until hot, then pour it over the chopped chocolate. Let it sit for 2-3 minutes, then gently stir until smooth and fully combined. Stir in the vanilla extract. Allow the ganache to cool slightly.
- Fill tart shells and chill: Pour the chocolate ganache into the cooled tart shells, smoothing the tops with a spatula. Refrigerate for at least 2 hours or until the filling is fully set.
- Prepare strawberry topping and glaze (optional): If using, warm the apricot jam on low heat to liquefy. Brush a thin layer of the warmed jam over the sliced strawberries if you want a glossy finish.
- Assemble and serve: Arrange the strawberries on top of the set chocolate filling. If glazed, the strawberries will have a shiny appearance. Serve chilled and enjoy.
Notes
- Chilling the dough before baking helps prevent shrinkage and keeps the tart shells crisp.
- Using pie weights or dried beans during baking ensures the tart shells maintain their shape and do not puff up.
- The apricot jam glaze is optional but adds a beautiful shine and slight sweetness to the strawberries.
- Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
