Description
These Strawberry Ganache Tart Cups feature a buttery tart shell filled with silky chocolate ganache infused with real strawberry puree, topped with fresh berries. They’re easy to make, look stunning, and are perfect for Valentine’s Day or any special occasion.
Ingredients
- 1 cup (120g) all-purpose flour (or 1:1 gluten-free flour blend for gluten-free)
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 teaspoons cold water
- 1/2 cup (80g) chopped fresh strawberries (or frozen, thawed and drained)
- 6 ounces (170g) semi-sweet chocolate, chopped
- 1/3 cup (80ml) heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon pure vanilla extract
- 6–8 fresh strawberries, thinly sliced (for garnish)
- Powdered sugar or edible glitter (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin.
- In a bowl or food processor, combine flour, powdered sugar, and salt. Add cubed butter and pulse or cut in until mixture resembles coarse crumbs.
- Add egg yolk and 1 teaspoon cold water. Mix until dough comes together, adding more water if needed. Dough should hold when pinched but not be sticky.
- Divide dough into 12 balls (about 1 tablespoon each) and press into muffin cups, working dough up the sides to form wells. Prick bottoms with a fork.
- Freeze pan for 10 minutes. Bake for 13-15 minutes until edges are lightly golden. If shells puff, gently press centers down. Cool in tin for 10 minutes, then remove to rack.
- While shells bake, puree strawberries and press through a sieve for smoothness (optional).
- In a small saucepan, heat heavy cream and butter until steaming (do not boil). Remove from heat, add chopped chocolate, and let sit 2 minutes. Stir until smooth and glossy.
- Stir in strawberry puree and vanilla extract. Taste and adjust as desired.
- Spoon or pipe ganache into cooled tart shells, filling just below the rim.
- Top each cup with a thin slice of fresh strawberry. Dust with powdered sugar or edible glitter if desired.
- Chill tart cups in fridge for at least 30 minutes before serving to set ganache.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and coconut cream. You can make tart shells ahead and fill before serving. Store filled tart cups in the fridge for up to 4 days. Freeze unfilled shells for up to a month. Use a piping bag for neat ganache filling. If using store-bought tart shells, skip shell instructions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tart cup
- Calories: 180
- Sugar: 10
- Sodium: 60
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
Keywords: Valentine's dessert, strawberry ganache, tart cups, chocolate tart, easy dessert, mini tarts, party dessert, kid-friendly, bite-sized dessert