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Chocolate Strawberry Tartlets Recipe

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4.2 from 29 reviews

  • Author: Ava
  • Total Time: 55 minutes
  • Yield: 10 tartlets

Description

These Chocolate Strawberry Tartlets are delicate and delicious individual pastries featuring a crisp sweet pastry shell filled with a smooth chocolate ganache and topped with fresh strawberries and nuts. Perfect for an elegant dessert or special treat, each tartlet combines rich chocolate with fruity freshness and a sprinkle of sea salt flakes for a delightful balance of flavors.

Ingredients

Sweet Pastry (Pâte Sucrée) Shells

  • 1 stick unsalted butter (125 grams), at room temperature
  • ¼ cup caster sugar
  • 1 tsp vanilla bean paste or extract
  • Zest of ½ lemon
  • 1 small egg
  • 1 ⅔ 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)

Toppings

  • 10 strawberries
  • Nuts (to taste)
  • 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 sides and mix another 20 seconds.
  2. Incorporate Wet Ingredients: Add the egg, vanilla paste, salt, and lemon zest. Beat on low speed until the yolk is evenly incorporated and the mixture becomes clumpy, about 30 seconds.
  3. Add Flour and Form Dough: Add the flour and mix on low speed for about a minute until fully incorporated. The dough will resemble wet, clumpy sand. Lightly knead the dough into a ball inside the bowl or on the worktop, being careful not to overwork it.
  4. Roll and Chill Pastry: Shape the dough into a ball and roll it between two sheets of baking paper to about 3 mm thick. Place on a flat tray and rest in the fridge for at least 1 hour.
  5. Prepare Tartlet Shells: Remove dough from fridge, remove baking paper and cut out 10 rounds with a knife or round cutter. Gently fit each round into tart tins, pressing edges to remove air bubbles. Prick bottoms with a fork and chill again for 1 hour.
  6. Preheat Oven and Prepare for Baking: Preheat oven to 170°C (340°F). Place tart tins in the freezer while preparing to bake. Line each shell with cling film or baking paper and fill with baking beads or dried beans as weights.
  7. Bake Tart Shells: Bake for 10-12 minutes with weights, then carefully remove weights and lining. Continue baking for another 15 minutes until golden brown. Let shells cool completely.
  8. Prepare Chocolate Ganache: Chop dark and milk chocolate and place in a bowl. Heat cream in a saucepan until steaming but not boiling. Pour cream over chocolate, let sit for 1 minute, then stir until smooth and emulsified.
  9. Fill Tartlets: Allow ganache to cool for a few minutes before pouring evenly into cooled pastry shells. Use a spatula or back of spoon to spread if needed.
  10. Set Ganache: Refrigerate tartlets for about 1 hour or until ganache has hardened.
  11. Decorate: Garnish tartlets with fresh strawberries, nuts, and a sprinkle of sea salt flakes to enhance flavor and presentation before serving.

Notes

  • Be careful not to overwork the pastry dough to keep it tender and crumbly.
  • Chilling the pastry multiple times helps prevent shrinking and keeps tartlets crisp.
  • Use a mix of dark and milk chocolate for a balanced ganache flavor.
  • The baking beads or beans help the pastry keep its shape and prevent rising during blind baking.
  • Let the ganache set fully in the fridge for the best texture.
  • Fresh strawberries and a sprinkle of sea salt add a beautiful contrast to the sweet chocolate filling.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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