Chocolate Strawberry Cream Tartlets

Makes: 6 mini tartlets | Prep Time: 35 minutes | Chill Time: 2 hours | Bake Time: 18–20 minutes

Ingredients

For the Chocolate Tart Shells

• 1¼ cups (160 g) all-purpose flour

• ¼ cup (25 g) unsweetened cocoa powder

• ½ cup (115 g) cold unsalted butter, cubed

• ¼ cup (30 g) powdered sugar

• 1 large egg yolk

• 1 tsp vanilla extract

• 1–2 tbsp ice water

• ¼ tsp salt

For the Vanilla Mascarpone Cream

• 8 oz (225 g) mascarpone cheese, chilled

• ¾ cup (180 ml) heavy whipping cream, chilled

• ¼ cup (30 g) powdered sugar

• 1 tsp vanilla bean paste (or vanilla extract)

• 1 tsp fresh lemon juice

For the Strawberry Topping

• 1½ cups fresh strawberries, halved

• 1 tbsp granulated sugar

• 1 tsp lemon juice

For Garnish

• Dark chocolate shavings

• Cocoa powder for dusting

• Powdered sugar

• Fresh mint leaves (optional)

Instructions

Step 1 – Prepare the Chocolate Tart Dough

1. In a food processor, combine:

   • Flour

   • Cocoa powder

   • Powdered sugar

   • Salt

2. Add the cold butter and pulse until the mixture resembles coarse crumbs.

3. Add the egg yolk and vanilla.

4. Gradually add the ice water until the dough comes together.

5. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2 – Bake the Tart Shells

1. Preheat the oven to 350°F (175°C).

2. Roll the dough to about ⅛ inch (3 mm) thick.

3. Line six mini tart pans with the dough.

4. Trim the edges and prick the bases with a fork.

5. Line each shell with parchment paper and pie weights.

6. Bake for 12 minutes.

7. Remove the weights and bake for another 6–8 minutes until crisp.

8. Cool completely.

Step 3 – Prepare the Vanilla Mascarpone Cream

1. Beat the mascarpone until smooth.

2. Add powdered sugar, vanilla, and lemon juice.

3. In a separate bowl, whip the heavy cream until medium-stiff peaks form.

4. Fold the whipped cream gently into the mascarpone mixture.

5. Transfer to a piping bag fitted with a large round tip.

Step 4 – Prepare the Strawberries

1. Toss the strawberries with sugar and lemon juice.

2. Let stand for 10 minutes to enhance their natural sweetness.

3. Drain any excess liquid before using.

Step 5 – Assemble the Tartlets

1. Fill each cooled chocolate tart shell with a generous swirl of vanilla mascarpone cream.

2. Arrange fresh strawberries on top.

3. Sprinkle dark chocolate shavings over the cream.

4. Lightly dust with cocoa powder and powdered sugar.

Step 6 – Serve

1. Chill the tartlets for 20–30 minutes before serving.

2. Garnish with fresh mint if desired.

3. Serve immediately for the best texture.

Chef's Tips

• Use high-quality Dutch-process cocoa powder for a deeper chocolate flavor.

• Keep the mascarpone and heavy cream well chilled to create a stable, fluffy filling.

• Pat the strawberries dry before placing them on the cream to prevent excess moisture.

• For an elegant finish, brush the strawberries with warm apricot glaze for a glossy appearance.

• The tart shells can be baked a day ahead and stored in an airtight container.

Estimated Nutrition (Per Tartlet)

• Calories: ~360 kcal

• Protein: 5 g

• Fat: 24 g

• Carbohydrates: 33 g

• Fiber: 3 g

• Sugar: 18 g

• Sodium: 110 mg

Serving Suggestion

These Chocolate Strawberry Cream Tartlets feature crisp chocolate pastry filled with silky vanilla mascarpone cream and topped with fresh, juicy strawberries. Finished with delicate dark chocolate shavings and a dusting of cocoa, they offer a beautiful balance of rich chocolate, light cream, and bright fruit flavors. Serve chilled with espresso, cappuccino, hot chocolate, or a glass of sparkling rosé for an elegant dessert that's perfect for afternoon tea, celebrations, or romantic dinners.