Description
Delight in these elegant Chocolate Strawberry Tarts featuring crisp homemade tart shells filled with luscious chocolate ganache and topped with fresh, juicy strawberries. Perfect for a special occasion or a sumptuous dessert treat.
Ingredients
Scale
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
Chocolate Ganache Filling
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Toppings
- 1 pint fresh strawberries, hulled and sliced
- 2 tablespoons apricot jam, warmed (optional, for glaze)
Instructions
- Prepare the tart shells: Combine the flour and powdered sugar in a food processor, then add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water and pulse until the dough begins to come together. If the dough is too dry, add an additional tablespoon of water and pulse again.
- Knead and chill the dough: Turn the dough out onto a lightly floured surface and gently knead it into a ball. Divide the dough into 4 equal portions and press each portion evenly into individual tart pans, covering the bottom and sides. Place the tart pans in the refrigerator for 30 minutes to chill.
- Bake the tart shells: Preheat your oven to 350°F (175°C). Once the dough is chilled, line each tart shell with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes until the shells are golden brown. Remove from oven and let cool completely.
- Make the chocolate ganache filling: Heat the heavy cream until hot but not boiling, then pour it over the chopped semi-sweet chocolate. Let it sit for 2-3 minutes to soften the chocolate, then stir gently until smooth and fully combined. Stir in vanilla extract and allow the ganache to cool slightly.
- Assemble the tarts: Pour the ganache into the cooled tart shells, smoothing the top with a spatula. Refrigerate the tarts for at least 2 hours until the filling is set.
- Prepare the strawberry topping: 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 with apricot jam, or leave unglazed for a natural look.
- Top and serve: Arrange the sliced strawberries on top of each tart. If using apricot glaze, brush a thin layer over the strawberries for a glossy finish. Serve chilled and enjoy.
Notes
- Chilling the tart dough before baking prevents shrinkage and maintains a crisp texture.
- Using pie weights or dried beans during baking helps keep the tart shells flat.
- Apricot jam glaze is optional but adds a beautiful shine and slight sweetness to the strawberries.
- Store finished tarts in the refrigerator and consume within 2 days for best freshness.
- For a dairy-free option, substitute heavy cream with coconut cream and butter with a vegan alternative.
