Description
These Chocolate-Dipped Strawberry Whipped Tarts feature crisp chocolate-lined tart shells, a light whipped strawberry cream filling, and a juicy fresh strawberry on top. They’re easy to make, stunning for spring parties, and always a crowd-pleaser.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1–2 tablespoons cold water, as needed
- 6 oz high-quality dark chocolate, chopped
- 1 teaspoon coconut oil (optional, for chocolate coating)
- 1 cup heavy whipping cream, cold
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh strawberries, finely diced (plus more for topping)
- 12–15 whole fresh strawberries, washed and dried
- Extra melted chocolate for drizzling (optional)
- Edible flowers or fresh mint leaves (optional, for garnish)
Instructions
- Make the Tart Shells: In a large bowl, combine flour, cold diced butter, powdered sugar, and salt. Use your fingers or a pastry cutter to blend until the mixture looks like coarse sand. Add 1 tablespoon cold water and mix gently. If the dough is still crumbly, add another tablespoon. Knead just until it comes together—don’t overwork. Flatten into a disc, wrap in plastic, and chill in the fridge for 20 minutes.
- Shape & Bake: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut circles to fit your tart pans. Press gently into the pans, trimming excess. Poke the bottoms with a fork, line with parchment, and fill with pie weights or beans. Bake for 12-15 minutes, or until lightly golden. Remove the weights and cool completely.
- Dip in Chocolate: Melt chocolate with coconut oil in a microwave-safe bowl (30-second bursts, stirring in between) or over a double boiler until smooth. Carefully remove cooled tart shells from pans. Dip the rims (or the whole shell) into the melted chocolate, letting excess drip off. Place on parchment and let set at room temperature, about 10-15 minutes (or chill in the fridge for 5 minutes).
- Make the Whipped Strawberry Filling: In a clean bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in finely diced strawberries (blot dry if juicy).
- Assemble the Tarts: Spoon or pipe the whipped strawberry filling into the cooled, chocolate-dipped tart shells. Top each with a whole fresh strawberry, pressing gently into the filling. Drizzle with extra melted chocolate if desired, and add a mint leaf or edible flower for garnish.
- Chill & Serve: Let the tarts chill in the fridge for at least 30 minutes before serving. Serve cold for best texture.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream and dairy-free cream cheese. You can use store-bought tart shells or phyllo cups for convenience. Chill all ingredients and equipment for best results. Assemble just before serving for the crispiest shells. The recipe is flexible—try different berries or add lemon zest for a twist.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 12
- Sodium: 60
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: chocolate dipped tarts, strawberry tarts, spring dessert, party dessert, whipped cream tart, easy tart recipe, mini tarts, chocolate strawberry dessert