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
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 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.
