Chocolate Strawberry Tartlets Recipe

I was like, totally surprised at how the crispy cocoa crust, smooth dark chocolate ganache and fresh strawberries came crashing together in my mouth, making me feel like I was in the middle of a chill summer day even if it was just another afternoon in my kitchen.

I love makin these Chocolate Strawberry Tartlets. I think the blend of all purpose flour with unsweetened cocoa powder creates a rich base that contrasts with smooth dark chocolate ganache and fresh strawberries.

I mix egg yolk with heavy cream to add richness and a balanced nutritional profile with antioxidants.

Ingredients

• All-purpose flour forms the tartlet base and provides carbohydrates for energy.
• Unsweetened cocoa powder gives a deep chocolate flavor while addin fiber and antioxidants.
• Unsalted butter ensures a rich texture and enhance flavor with healthy fats.
• Dark chocolate offers a bittersweet taste and supplies antioxidants and nutrients.
• Heavy cream makes the filling smooth and adds natural creaminess with fats.
• Fresh strawberries contribute vitamins, fiber and a naturally sweet tangy flavor.
• Egg yolk helps bind all ingredients while addin protein and a bit of richness.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 7 oz dark chocolate (60 to 70% cocoa), chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 1/2 cups fresh strawberries, hulled and sliced
• Optional: 1 tablespoon granulated sugar for macerating the strawberries

How to Make this

1. In a large bowl, mix the flour, cocoa powder, powdered sugar and salt. Then add the cold cubed butter and work it in until it looks like coarse crumbs.

2. Stir in the large egg yolk and 2 tablespoons of ice water (add a 3rd tablespoon if needed) until the dough starts to come together.

3. Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes.

4. Roll the dough between two sheets of parchment paper to about 1/8 inch thick, then cut out rounds that will fit your tartlet pans.

5. Press the rounds into the pans and prick the base with a fork. Bake them in a preheated oven at 350°F for 12-15 minutes until set.

6. Remove the tart shells from the oven and let them cool completely on a rack.

7. For the ganache, put the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream with 1 tablespoon butter just until it starts to simmer, then pour it over the chocolate. Stir until you get a smooth mixture.

8. Spoon or spread the ganache into each tart shell while it is still soft and even out the top.

9. Slice the fresh strawberries and if you like them a bit sweeter, toss them with the optional granulated sugar and let sit for 5-10 minutes.

10. Arrange the macerated strawberry slices neatly on top of the ganache. Enjoy these tartlets once the ganache has set, or chill them for quicker setting.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Knife and cutting board (for chopping butter and slicing strawberries)
4. Plastic wrap
5. Rolling pin
6. Parchment paper
7. Cookie cutter or round cutter (to cut dough rounds)
8. Tartlet pans
9. Fork (to prick the dough)
10. Oven
11. Cooling rack
12. Heatproof bowl
13. Small saucepan
14. Spoon or spatula (to stir ganache)

FAQ

• What does this recipe yield? The recipe makes around 6 to 8 mini tartlets depending on how thick you roll out your dough.
• Can I prepare the tartlets ahead of time? Yes, you can make the tart shells and ganache in advance and store them separately in the fridge. Just combine them right before serving for best results.
• What kind of chocolate works best? Use dark chocolate with 60 to 70 percent cocoa as it gives a perfect balance of sweet and bitter flavors.
• Is it okay to swap strawberries for another fruit? Sure, you can use blueberries or raspberries but the overall flavor will change a bit depending on the fruit you choose.
• How do I get a really smooth ganache? The trick is to slowly heat the cream and butter, then pour it over the chopped chocolate and stir gently until it’s fully melted and smooth.

Chocolate Strawberry Tartlets Recipe Substitutions and Variations

• All-Purpose Flour: If you’re avoiding gluten, you can use a gluten-free all-purpose blend. The measure stays the same but the texture can turn out a bit different.
• Unsalted Butter: Out of butter? Try equal parts coconut oil. It adds a lovely hint of coconut flavor which some people really like.
• Dark Chocolate: No dark chocolate on hand? Semisweet chocolate works alright, though you may need to notch down any additional sweeteners a bit.
• Heavy Cream: If cream isn’t an option, full fat coconut milk makes a decent substitute; it may give you a slight coconut flavor though.
• Egg Yolk: For an egg-free version, mix 1 tablespoon of flaxseed meal with 3 tablespoons water; it helps bind things together similarly, even if the texture isn’t exactly the same.

Pro Tips

Here’re some cool pro tips and a quick, no-fuss rundown of how to make these tartlets:

1. When mixin’ the dry ingredients (flour, cocoa, powdered sugar and salt), make sure your butter is really cold. Work that cubed butter in with your fingers until the mix looks coarse – just be careful not to melt it up too much. If you overwork it, the crust can get tough.

2. After addin’ the egg yolk and a couple of tablespoons of ice water, add any extra water only a little at a time. The dough should just come together – if it’s too sticky or crumbly, cover it up in the fridge for 30 minutes. Letting it chill helps the gluten relax so your tart shells come out tender.

3. When you’re rollin’ out the dough, put two sheets of parchment paper on top and bottom. It makes it way easier to roll it out to about 1/8 inch thick. Also, remember to prick the base with a fork before baking so it holds its shape and doesn’t puff up.

4. For the ganache, chop your dark chocolate into small pieces so it melts evenly. Heat the heavy cream with the tablespoon of butter until it just starts to simmer – don’t let it boil! Then, pour it over the chocolate and stir until smooth. A tip here: let the ganache cool a bit before fillin’ the tart shells, so you don’t end up with a super sloppy mess when you add your sliced strawberries.

Lastly, if you like your strawberries a little sweeter, toss ’em gently with a bit of granulated sugar for 5-10 minutes before arrangin’ on top of the ganache. These little secrets will help you nail these tartlets every time. Enjoy!