These Chocolate Strawberry Tarts look like they came from a fancy bakery, but they’re actually SO easy to make, I'm talking like 10 minutes! The crisp tart shells are filled with the silkiest chocolate mascarpone mousse and topped with fresh strawberries for the perfect rich, creamy, and fresh bite!!
As a pastry chef, I made sure the filling has tons of chocolate flavor without feeling too heavy. You can use ready made tart shells or make an Oreo crust, and there’s no baking or cooking eggs involved. Just make sure to use really good chocolate because you can absolutely taste the difference!
Why You'll Love This Chocolate Strawberry Tartlet Recipe
- They are super easy to make: These tarts may look like something you would find in a pastry case, but the filling comes together in just a few simple steps. There is no baking and no worrying about cooking eggs to the correct temperature.
- The chocolate mascarpone mousse is divine: Mascarpone gives the mousse an extra creamy texture and a subtle tang that balances the richness of the chocolate. It is light, smooth, and full of deep chocolate flavor.
- They are perfect for a party: Individual tarts are easy to serve and look beautiful arranged on a platter. Most of the recipe can also be prepared ahead of time, so you are not making dessert at the last minute.
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Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Easy Chocolate Strawberry Tarts Ingredients
- Mascarpone: Mascarpone is a rich Italian cheese with a smooth, creamy texture and a mild flavor. It gives the chocolate mousse a luxurious consistency without making it feel too heavy. Be sure to use full fat mascarpone for the best texture and flavor.
- Dark chocolate: Use a good quality chocolate that you enjoy eating on its own. I used the 65% chocolate from ifiGOURMET Provisions, and it is seriously incredible. It has a fruity flavor with the perfect bittersweet balance, plus subtle spicy notes that make it taste so special.
- Tart Shells: I used chocolate tart shells from ifiGOURMET Provisions, and they’re my go to! They have a rich chocolate flavor without being too sweet, stay perfectly crisp, and don’t get soggy in the refrigerator.
- Heavy cream for the chocolate ganache: The cream only needs to come to a gentle simmer. Do not let it boil. 36% milk fat is best!
- Heavy cream for the mousse: Keep the cream cold until you are ready to whip it. The peaks should not fall off the beater, they should hold when you place the beater upside down.
- Espresso powder: Just a touch of espresso powder makes the chocolate flavor taste even deeper and richer. It will not make the mousse taste like coffee.
- Fresh strawberries: Strawberries add sweetness, acidity, and a beautiful finish to the tarts. Strawberry tartlets are just so cute!!
- Oreos: Chocolate and strawberry tart with Oreo base is incredible! If you want to make a quick Oreo crust use regular stuffed Oreos.
See recipe card below for quantities.
How to Make Chocolate Strawberry Tarts
- Prepare the ganache: Place the dark chocolate in a medium heat safe bowl. Place 1 cup of heavy cream in a medium saucepan, bring to a simmer (do not boil) whisk in the instant espresso powder until fully dissolved. Pour the espresso cream over the chocolate chips, add the salt and vanilla extract. Let sit for 5 minutes.
- After 5 minutes, whisk until the chocolate is melted and the mixture is homogenous, set aside to cool. If the chocolate hasn’t completely melted, microwave it in 20 second intervals, stirring well after each interval, until smooth. Be careful not to overheat it. Place the mascarpone into the cooled down espresso chocolate mixture, using beaters, beat until fully combined.
- Using beaters or the whisk attachment, beat the other 1 cup of heavy cream with ½ cup of powdered sugar until stiff peaks form.
- Fold the whipped cream into the chocolate mixture until fully combined but do not over mix, do not deflate the whipped cream. Fill your tart shells and refrigerate until set and thoroughly cold, about 4 hours, depending on how big your tart shells are. Enjoy the tarts cold right out of the refrigerator for the best texture.
Hint: When folding, cut down through the center, sweep along the bottom of the bowl, and lift the mixture up and over itself. Rotate the bowl as you go, repeating just until no streaks remain.
Dark Chocolate Strawberry Tart Pro Tips
- Do not overheat the cream: Heat the cream just until it begins to simmer around the edges. Cream that is too hot can cause the ganache to split or become greasy.
- Use full fat mascarpone: Full fat mascarpone creates the creamiest and most stable filling. Lower fat substitutes may make the mousse too soft and watery.
- Let the ganache cool: Make sure the ganache is not hot when you add it to the mascarpone. Hot ganache can soften the mascarpone and affect the final texture of the mousse.
- Chop the chocolate finely: Small, evenly chopped pieces of chocolate melt much more easily when the warm cream is poured over them. This helps create a smooth ganache without any unmelted pieces.
- Fold the whipped cream gently: Use a rubber spatula to gently fold the whipped cream into the chocolate mixture. Stirring too aggressively can deflate the whipped cream and make the mousse dense.
- Keep the heavy cream cold: Cold heavy cream whips more quickly and creates a more stable mousse for the mini strawberry tartlets.
- Dry the strawberries thoroughly: Pat the strawberries completely dry after washing them. Excess moisture can make the tops of the tarts watery.
Chocolate Tart Variations
- Raspberry chocolate: Replace the strawberries with fresh raspberries for a slightly tart flavor that pairs beautifully with dark chocolate.
- Blackberry chocolate: Top the tarts with fresh blackberries for a deeper berry flavor and a dramatic finish.
- Mixed berry chocolate: Use a combination of strawberries, raspberries, blackberries, and blueberries for a colorful summer dessert.
- Orange chocolate: Add finely grated orange zest to the chocolate mascarpone filling and garnish the tarts with candied orange peel.
- Use a sweet pastry dough for the tart shells: Pâte sucrée would be amazing with the rich chocolate filling and fresh berries!
How To Make Ahead
- Prepare the mousse in advance: The chocolate mascarpone mousse can be prepared up to one day ahead and stored in an airtight container in the refrigerator.
- Fill the strawberry chocolate tart shells ahead of time: The tart shells can be filled one day before serving. Cover them carefully and keep them refrigerated.
- Add the strawberries before serving: For the freshest appearance and texture, add the sliced strawberries shortly before serving.
- Prepare the ganache ahead of time: Ganache can be made in advance and refrigerated in an airtight container. Gently warm it in short intervals until it becomes smooth and spoonable again.
Storage
Refrigerate the finished tarts: Store the chocolate and strawberry tarts in an airtight container in the refrigerator for up to three days.
Enjoy them within two days: The strawberries will release more moisture as they sit, so the tarts have the best texture and appearance within the first one or two days.
Avoid freezing the assembled tarts: Fresh strawberries can become watery and soft after freezing and thawing, so the chocolate tart with strawberries are best stored in the refrigerator.
FAQs About Strawberry Chocolate Tarts
Can I use ready made tartlet shells?
Yes, that’s exactly what I did! Check them out here. They save time and are perfect for a party or special event!
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Chocolate Strawberry Tartlets
These chocolate strawberry tartlets are so easy to make! Perfect for parties, and the chocolate mascarpone filling is divine with fresh strawberries!
Equipment
- Handheld or stand mixer
- Rubber Spatula
- Measuring spoons and cups
Ingredients
Tart Shells (the shells I used are linked in notes)
- 24 Oreos regular stuffed
- 4 tablespoons salted butter melted, add a pinch of salt if you do not have salted butter
Chocolate Mousse
- 1 cup (8oz) heavy cream
- 1 cup (8 oz) dark chocolate chips or a bar cut up I used 65% from ifiGOURMET Provisions, linked in notes, can also use semi sweet
- 1 and ½ teaspoons instant espresso powder use less if desired
- 1 teaspoon vanilla extract
- ¼ teaspoon fine kosher salt
- 8 oz mascarpone cheese room temperature
- 1 cup heavy cream, cold for the last step of the recipe
- ½ cup powdered sugar
Instructions
Tart Shells
- Place the Oreos in a food processor or blender and pulse until fine crumbs form. Add melted butter and mix until the crumbs are evenly coated.
- Pour the mixture your tart pans (make sure they are greased) and press it firmly into the bottom and up the sides to form an even crust. Place in the freezer until ready to use.
Chocolate Mousse
- Place the dark chocolate in a medium heat safe bowl.
- Place 1 cup of heavy cream in a medium saucepan, bring to a simmer (do not boil) whisk in the instant espresso powder until fully dissolved.
- Pour the espresso cream over the chocolate chips, add the salt and vanilla extract. Let sit for 5 minutes.
- After 5 minutes, whisk until the chocolate is melted and the mixture is homogenous, set aside to cool. If the chocolate hasn’t completely melted, microwave it in 20 second intervals, stirring well after each interval, until smooth. Be careful not to overheat it.
- Using beaters or the whisk attachment, beat the other 1 cup of heavy cream with ½ cup of powdered sugar until stiff peaks form, set aside.
- Place the mascarpone into the cooled down espresso chocolate mixture, using beaters, beat until fully combined.
- Fold the whipped cream into the chocolate mixture until fully combined but do not over mix, do not deflate the whipped cream.
- Fill your tart shells and refrigerate until set and thoroughly cold, about 4 hours, depending on how big your tart shells are. Enjoy the tarts cold right out of the refrigerator for the best texture.
Notes
I used 65 % dark chocolate from ifiGOURMET Provisions!
These are the chocolate tart shells I used from ifiGOURMET Provisions.
Refrigerate the finished tarts: Store the chocolate and strawberry tarts in an airtight container in the refrigerator for up to three days.
Enjoy them within two days: The strawberries will release more moisture as they sit, so the tarts have the best texture and appearance within the first one or two days.
Avoid freezing the assembled tarts: Fresh strawberries can become watery and soft after freezing and thawing, so the chocolate tart with strawberries are best stored in the refrigerator.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Justin says
Could’ve popped these in my mouth all day!!
Amanda says
haha same!! Thanks Justin!