Chocolate Strawberry Tarts
These Chocolate Strawberry Tartlets are an elegant bite-sized dessert made with rich dark chocolate, creamy mascarpone mousse, a hint of espresso, and fresh strawberries. The smooth chocolate mascarpone filling pairs beautifully with the fresh fruit for a dessert that feels decadent without being overly complicated. Perfect for parties, celebrations, dessert tables, or an elevated at-home treat, these mini chocolate tartlets are an easy way to create a bakery-worthy chocolate and strawberry dessert.
Chocolate Strawberry Tartlets
ifiGOURMET Provisions
24 Tarts
American
Dessert
4 Hours
These Chocolate Strawberry Tartlets are an elegant bite-sized dessert made with rich dark chocolate, creamy mascarpone mousse, a hint of espresso, and fresh strawberries. The smooth chocolate mascarpone filling pairs beautifully with the fresh fruit for a dessert that feels decadent without being overly complicated. Perfect for parties, celebrations, dessert tables, or an elevated at-home treat, these mini chocolate tartlets are an easy way to create a bakery-worthy chocolate and strawberry dessert.
Learn more recipes from Amanda Seamans on her blog StirTasteSmile and view delicious recipe videos here.
Learn more recipes from Amanda Seamans on her blog StirTasteSmile and view delicious recipe videos here.
Ingredients
Equipment
- Handheld or Stand Mixer
- Food Processor or Blender
Tartshells
- Mini Chocolate Filigrano Tartlet - Round
Chocolate Mousse
- 1 C / 8 fl oz Heavy Cream
- 1 C / 8 oz Santander 65% Dark Chocolate
- 1 ½ tsp Instant Espresso Powder
- 1 tsp Vanilla Extract
- 227 g / 8 oz Mascarpone Cheese, Room Temperature
- 1 C / 8 fl oz
- ½ C / 60 g Powdered Sugar
Directions
Chocolate Mousse
- Place the dark chocolate in medium heat-safe bow.
- 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. Set for 5 minutes.
- *After 5 minutes, whisk until the chocolate is melted and the mixture is homogenous.
- Using a stand or hand-held mixer, beat the other 1 cup of heavy cream with ½ cup of powdered sugar until stiff peaks form, set aside.
- Place the the mascarpone into the cooled down espresso chocolate mixture, using a stand or hand-held mixer until fully combined.
- Fold the whipped cream into the chocolate mixture until fully combined. Do not over mix.
Assembly
- Fill your tart shells and refrigerate for 4 hours or until set and thoroughly cold.
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