Description
These elegant Chocolate Strawberry Tarts feature a buttery, melt-in-your-mouth tart shell filled with rich semi-sweet chocolate ganache and topped with fresh, sweet strawberries. A glossy apricot jam glaze adds the perfect finishing touch to these decadent, bite-sized desserts.
Ingredients
Scale
For the tart shells:
- 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
For the chocolate filling:
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For the strawberry topping:
- 1 pint fresh strawberries, hulled and sliced
- 2 tablespoons apricot jam, warmed (optional, for glaze)
Instructions
- Prepare the tart shells:
- In a food processor, combine the all-purpose flour, powdered sugar, and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of cold water. Pulse until the dough begins to come together. If the dough is too dry, add an additional tablespoon of cold water and pulse again.
- Turn the dough out onto a lightly floured surface and knead it gently into a ball. Divide the dough into 4 equal portions and press each portion into a tart pan, covering the bottom and up the sides.
- Place the tart pans in the refrigerator for 30 minutes to chill.
- Preheat the oven to 350°F (175°C). Once chilled, line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove the parchment and weights and bake for an additional 5-7 minutes, or until the tart shells are golden brown. Remove from the oven and allow to cool completely.
- Make the chocolate filling:
- Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir gently until smooth and fully combined.
- Stir in the vanilla extract.
- Allow the chocolate mixture to cool slightly before pouring it into the cooled tart shells. Fill each tart shell with the chocolate ganache, smoothing the top with a spatula.
- Refrigerate the tarts for at least 2 hours, or until the filling is set.
- Prepare the strawberry topping:
- While the tarts are chilling, hull and slice the fresh strawberries.
- If you prefer a glossy finish, warm the apricot jam in a small saucepan over low heat until it becomes liquid. You can use a pastry brush to lightly glaze the strawberry slices with the apricot jam, or skip this step if you prefer a more natural look.
- Assemble the tarts:
- Once the chocolate filling is set, arrange the sliced strawberries on top of each tart.
- If using the apricot jam glaze, brush a thin layer over the strawberries for a beautiful shine.
- Serve:
- Serve immediately or keep chilled until ready to serve. These tarts are best enjoyed fresh.
Notes
- For a twist, you can add a few tablespoons of whipped cream or a sprinkle of cocoa powder on top of the tarts before serving.
- If you don’t have apricot jam, you can use other fruit jams or simply omit the glaze altogether for a more rustic finish.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American