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
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 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.
