Chocolate Covered Strawberry Tart Recipes

CHOCOLATE COVERED STRAWBERRY TARTS

Steps:

• Heat oven to 350°F. Place miniature paper baking cup in each of 36 mini muffin cups.
• In medium bowl, stir cookie mix, oil, egg and water until soft dough forms. Drop dough by teaspoonfuls into baking cups.
• Bake 8 to 10 minutes or until edges are set. Gently press end of wooden spoon into bottoms and against sides of baking cups to flatten, being careful not to make holes in dough. Cool completely, about 30 minutes.
• Spoon 1/2 teaspoon jam into each cookie cup.
• In medium bowl, fold whipped topping into frosting until well combined. Spoon frosting mixture into decorating bag fitted with medium star tip, and pipe into the center of each tart. Top with chocolate chips. Store loosely covered.

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY

Steps:

• Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
• Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
• Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
• Pour the chocolate over the biscuit base and top with the strawberries.
• Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
• Enjoy!

CHOCOLATE STRAWBERRY TART

Steps:

• Preheat the oven to 375 degrees F.
• Lightly dust a work surface with flour. Lay 1 sheet of the pie dough on the floured surface. Lightly brush the dough with water, then place the second sheet of dough directly on top. Roll the double layer of dough into a 12-inch round. Fit into a 9-inch tart pan, pressing into the bottom and trimming any excess at the top of the pan. Use a fork to gently prick holes all over the bottom of the crust. Line the crust with aluminum foil and fill it with dried beans, uncooked rice or pie weights. Bake until the edges brown slightly, about 20 minutes; remove the foil and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool on a wire rack while making the filling.
• Heat the cream, milk and granulated sugar in a medium saucepan over medium-low heat, stirring occasionally until it comes to a simmer and the sugar is dissolved, about 5 minutes. Remove from the heat, add the chocolate and let stand 5 minutes. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool for 5 minutes. Use a rubber spatula to stir in the egg.
• Spread the jam over the bottom of the tart. Pour the chocolate mixture over the jam and bake until the filling is slightly jiggly in the center, 25 to 30 minutes. Cool completely in the pan on a wire rack. Dust with confectioners' sugar. Serve at room temperature or refrigerate until cold. Top with sliced strawberries.

CHOCOLATE COVERED STRAWBERRY TARTS

Steps:

• Pre-heat oven to 375 degrees.
• Open crescent rolls. There should be 4 large rectangles that can be made into 8 triangles in each package. Keep the rectangles together and pinch together along the triangle line. Roll the rectangles with a rolling pin to thin them out a bit. Cut the rectangles in half so they make 2 squares. You should have 16 total squares.
• Place each square into a muffin tin that has been lined with cooking spray. The 4 corners of the square should be sticking out.
• Cut the strawberries into quarters and toss them together with the sugar until well coated. Add a scoop of strawberries into each pastry square, then pinch together the 4 corners of the pastry.
• I like to sprinkle a little more sugar over the top of each one, but this is optional.
• Bake at 375 for 13 to 15 minutes or until the pastries look golden. Cool completely then remove from muffin tins.
• Melt chocolate chips in the microwave in a small bowl at 20 to 30 second intervals, stirring each time, until fully melted but not hot. Spoon the melted chocolate into a sandwich size plastic baggie. Cut a tiny hole off one of the corners of the baggie. Squeeze the chocolate in decorative lines over the tarts.