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Chocolate Strawberry Tartlets Recipe

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4.4 from 12 reviews

Delightfully rich and elegant Chocolate Strawberry Tartlets featuring a crisp sweet pastry shell filled with smooth chocolate ganache, topped with fresh strawberries, nuts, and a sprinkle of sea salt flakes. Perfect for an impressive dessert or special occasion treat.

Ingredients

Sweet Pastry (Pâte Sucrée) Shells

  • 1 stick unsalted butter (125 grams), at room temperature
  • ¼ cup caster sugar
  • 1 tsp vanilla bean paste
  • Zest of ½ lemon
  • 1 small egg
  • 1⅔ cups plain white flour / all-purpose flour (200 grams)
  • Pinch of salt

Chocolate Ganache Filling

  • 1 cup heavy cream (double cream) (200 ml)
  • 7 oz chocolate (half dark/half milk) (200 grams), chopped

Toppings

  • 10 strawberries
  • Nuts (quantity as desired)
  • Sea salt flakes (to taste)

Instructions

  1. Prepare the Sweet Pastry (Pâte Sucrée) Shells: In a stand mixer fitted with a paddle attachment, cream the softened butter and sugar on medium speed for about 2 minutes until pale and creamy. Scrape down the bowl, then beat for another 20 seconds. Add the egg, vanilla paste, salt, and lemon zest and beat on low speed until evenly combined and mixture looks clumpy, about 30 seconds. Add flour and mix on low speed for about a minute until dough resembles wet sand. Lightly knead dough into a ball inside the bowl, then roll between two sheets of baking paper to about 3 mm thickness. Chill in fridge for at least one hour.
  2. Shape and Chill Tart Shells: Remove dough from fridge, remove baking paper, and cut out 10 pastry rounds using a knife or cookie cutter. Place into small tart tins, gently pressing to remove air bubbles. Prick bottoms with a fork to prevent rising. Return tart shells to fridge to rest for another hour.
  3. Preheat Oven and Prepare for Baking: Preheat oven to 170°C (340°F). Place tart tins in freezer during this time. Line each shell with cling film or baking paper, and fill with baking beads, beans, or chickpeas to keep shape.
  4. Bake Tart Shells: Bake for 10-12 minutes, then carefully remove weights and lining. Continue baking for an additional 15 minutes or until golden brown. Remove from oven and allow to cool completely before filling.
  5. Prepare Chocolate Ganache: Chop dark and milk chocolate finely and place in a bowl. Heat cream in a small saucepan until steaming but not boiling, then pour over chopped chocolate. Let sit for 1 minute without stirring. Stir gently with a spatula until smooth and fully emulsified. Let ganache cool slightly for a few minutes.
  6. Fill and Set Tartlets: Pour slightly cooled ganache into cooled tart shells, spreading evenly with a spatula if needed. Refrigerate tartlets for about 1 hour or until ganache is firm.
  7. Decorate and Serve: Once set, top tartlets with fresh strawberries, nuts, and a sprinkle of sea salt flakes. Serve chilled.

Notes

  • Ensure butter is at room temperature for easier creaming.
  • Do not overwork the pastry dough to maintain a tender crust.
  • Use baking beads, beans, or rice to blind bake tart shells evenly.
  • Let ganache cool slightly before pouring to avoid melting the pastry.
  • Refrigerate tartlets until ready to serve to keep ganache firm.
  • Customize toppings to your preference with different nuts or berries.

Find it online: https://recipeplenty.com/chocolate-strawberry-tartlets-recipe/