If you have ever dreamed of a dessert that balances rich, silky chocolate with the bright, juicy freshness of strawberries, then this Chocolate Strawberry Tarts Recipe is going to be your new obsession. These tarts combine a buttery, crisp shell with a luscious homemade chocolate ganache, topped generously with fresh strawberries. Every bite feels like a delicate dance between sweet and tart, smooth and crunchy, making it a perfect treat to share with friends or savor all to yourself.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step toward creating these stunning tarts. Each one plays a key role in building layers of flavor and texture—from the flaky crust to the silky chocolate filling, to the vibrant strawberry topping.
- All-purpose flour: The foundation for a tender and flaky tart shell that holds everything together beautifully.
- Powdered sugar: Adds just enough sweetness and ensures a delicate crumb in the crust.
- Unsalted butter: Cold and cubed for that perfect buttery richness and flaky texture.
- Egg yolk: Brings richness and helps bind the tart dough.
- Cold water: Just a splash to bring the dough together without making it tough.
- Semi-sweet chocolate: The star of the filling, balancing sweetness and depth for a luxurious taste.
- Heavy cream: Infuses the chocolate with a creamy smoothness for luscious ganache.
- Vanilla extract: Adds warmth and enhances the chocolate flavor beautifully.
- Fresh strawberries: Hulled and sliced for a bright, juicy topping that complements the chocolate perfectly.
- Apricot jam: Optional, but a warm glaze for the strawberries adds gorgeous shine and a hint of extra sweetness.
How to Make Chocolate Strawberry Tarts Recipe
Step 1: Prepare the Tart Shells
Start by pulsing together your flour and powdered sugar, then add the cold, cubed butter. The goal is to create a coarse, sandy texture. Next, add the egg yolk and cold water in small amounts until the dough just begins to come together. Be gentle—overworking the dough can make it tough, so once it forms, turn it out onto a floured surface, knead briefly, and then divide and press into your tart pans.
Step 2: Chill and Bake the Shells
Chilling the prepared tart shells in the fridge for at least 30 minutes is essential to prevent shrinking during baking. When ready, preheat your oven to 350°F (175°C), line the shells with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and bake a few minutes more until golden and crisp. This gives you the perfect buttery base that won’t get soggy beneath the chocolate ganache.
Step 3: Make the Chocolate Ganache Filling
Heat the cream until just simmering, then pour it over the chopped chocolate, letting it sit undisturbed so the chocolate softens. Gently stir until smooth and glossy, then stir in the vanilla extract. Let the ganache cool slightly before filling your tart shells. Pour in the ganache carefully and smooth the tops with a spatula. Refrigerate for at least two hours until set—it should be firm yet silky.
Step 4: Prepare the Strawberry Topping
While the ganache chills, prep your fresh strawberries by hulled and slicing them. If you want to add a shiny glaze that elevates the presentation and locks in freshness, gently warm the apricot jam and brush it over each strawberry slice. This little trick makes these tarts look almost too good to eat!
Step 5: Assemble Your Chocolate Strawberry Tarts Recipe
Arrange the glazed or natural strawberry slices artfully on top of the set chocolate ganache. This final touch adds a fresh burst of flavor and color, making your tarts an irresistible feast for both the eyes and the palate.
How to Serve Chocolate Strawberry Tarts Recipe
Garnishes
For an extra-special presentation, dust a light sprinkle of powdered sugar or finely chopped mint leaves over your tarts. A few chocolate shavings or a dollop of whipped cream can also add contrasting textures and flavors that delight every sense.
Side Dishes
These tarts pair beautifully with a scoop of vanilla ice cream or a light, citrusy sorbet. The creaminess and coldness balance the richness of the chocolate, while a fresh salad with a hint of balsamic can refresh the palate between bites.
Creative Ways to Present
Serve your Chocolate Strawberry Tarts Recipe on elegant plates garnished with fresh strawberry halves and drizzled with a little extra melted chocolate. For a party, create a tart bar allowing guests to add toppings like chopped nuts, edible flowers, or a splash of liqueur for a personalized twist.
Make Ahead and Storage
Storing Leftovers
Once assembled, store leftover tarts in an airtight container in the refrigerator to maintain the chocolate ganache’s texture and keep the strawberries fresh. They will stay delicious for up to 3 days, but best enjoyed sooner for maximum freshness.
Freezing
You can freeze the baked tart shells before filling them to save time later. Wrap them tightly and freeze for up to one month. Once thawed, prepare the ganache and assemble fresh toppings. Avoid freezing completed tarts with fresh strawberries, as the texture of the fruit will suffer.
Reheating
Because these tarts are best served chilled, reheating is generally not recommended. However, if you prefer, let them sit at room temperature for about 10 minutes before serving to soften the ganache slightly and bring out the full chocolate aroma.
FAQs
Can I use frozen strawberries for this Chocolate Strawberry Tarts Recipe?
While fresh strawberries are preferred for their texture and juiciness, you can use frozen strawberries if needed. Just be sure to thaw them completely and pat dry to avoid excess moisture that could soften the tart crust.
What type of chocolate works best for the ganache?
Semi-sweet chocolate is ideal as it provides a balanced sweetness that complements the fresh strawberries perfectly. You can experiment with dark or milk chocolate for different flavor profiles, but adjust sugar accordingly if you use sweeter chocolate.
Is it necessary to use apricot jam for glazing the strawberries?
No, the apricot jam glaze is optional but highly recommended for adding a beautiful shine and subtle sweetness. It helps keep the strawberries fresh longer and elevates the overall presentation, but plain fresh strawberries work just fine too.
Can I make the tart shells ahead of time?
Absolutely! Tart shells can be baked in advance and stored in an airtight container for up to 3 days. This makes assembling the tarts on the day you want to serve them quick and easy.
How can I tell when the ganache is set?
The ganache is set when it feels firm to the touch but still soft and creamy inside. This usually takes at least two hours in the refrigerator, depending on your fridge’s temperature.
Final Thoughts
This Chocolate Strawberry Tarts Recipe is more than just a dessert—it’s a celebration of simple ingredients coming together in a delightful harmony of flavors and textures. Whether for a special occasion or simply to treat yourself, these tarts never fail to impress and always bring smiles. I encourage you to give this recipe a try and experience the joy of making and sharing such a lovely homemade treat.
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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
Description
Indulge in these elegant Chocolate Strawberry Tarts featuring a crisp, buttery tart shell filled with rich, creamy chocolate ganache and topped with fresh, juicy strawberries. Perfect for a special dessert or a decadent treat, these tarts combine classic flavors and textures with a beautiful presentation.
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 shells: In a food processor, combine the all-purpose flour and powdered sugar. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water. Pulse again until the dough begins to come together. If the dough is too dry, add an additional tablespoon of cold water and pulse once more.
- Form the dough: Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball. Divide the dough into 4 equal portions. Press each portion evenly into tart pans, covering the bottom and sides carefully to form tart shells.
- Chill the tart shells: Place the tart pans in the refrigerator for 30 minutes to firm up the dough, which helps preserve the shape during baking.
- Blind bake the tart shells: Preheat the 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 puffing. Bake for 15 minutes.
- Finish baking the shells: Remove the parchment paper and weights, then bake the shells for an additional 5-7 minutes, or until golden brown. Remove from the oven and let cool completely.
- Make the chocolate ganache filling: Heat the heavy cream until hot (not boiling) and pour it over the chopped semi-sweet chocolate in a bowl. Let sit for 2-3 minutes to soften the chocolate, then stir gently until the mixture is smooth and fully combined. Stir in the vanilla extract.
- Fill the tart shells: Allow the chocolate ganache to cool slightly so it thickens but remains pourable. Pour the ganache evenly into the cooled tart shells and smooth the tops with a spatula. Refrigerate the tarts for at least 2 hours until the filling is set.
- Prepare the strawberry topping: Hull and slice fresh strawberries. If desired, warm the apricot jam in a small saucepan over low heat until liquid. Use a pastry brush to lightly glaze the strawberry slices for a shiny finish, or keep them natural.
- Assemble the tarts: Arrange the glazed or unglazed strawberry slices decoratively on top of the set chocolate ganache filling in each tart.
- Serve: Serve the Chocolate Strawberry Tarts chilled for a rich and refreshing dessert experience.
Notes
- For perfect tart shells, ensure the butter is cold and handle the dough gently to avoid overworking, which can make the crust tough.
- If you don’t have pie weights, dried beans or rice can be used for blind baking.
- Chilling the tart shells before baking helps maintain their shape and prevents shrinking.
- To make the apricot glaze easier to apply, strain it to remove any lumps.
- Store the tarts refrigerated and consume within 2 days for optimal freshness.
