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–+ servings
Chocolate strawberry tartlets stacked on top of each other with fresh strawberries.

Chocolate Strawberry Tartlets

Amanda
These chocolate strawberry tartlets are so easy to make! Perfect for parties, and the chocolate mascarpone filling is divine with fresh strawberries!
5 from 1 vote
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 24 mini tarts (depends on tart size)

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.
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