Ingredients
- Mini tart shells
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries
- 8 ounces dark chocolate (60-70% cocoa)
Instructions
- Preheat your oven to 350°F (175°C).
- If using store-bought tart shells, place them on a baking sheet. For homemade shells, roll out dough and cut to fit a mini tart pan. Blind bake for 10-12 minutes until golden brown, then let cool.
- In a medium saucepan, combine heavy cream, sugar, and vanilla extract over medium heat. Stir until sugar dissolves and mixture is just about to boil. Remove from heat and allow to cool slightly.
- Pour cream mixture into each cooled tart shell, filling generously.
- Refrigerate the tartlets for at least 1 hour to let the cream set.
- Melt dark chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Dip strawberries in chocolate, allowing excess to drip off.
- Once tartlets are set, top each one with a chocolate-dipped strawberry and drizzle any leftover chocolate over them.
- Chill assembled tartlets for an additional 30 minutes before serving.
Notes
Use fresh ingredients for the best flavor and enjoy the joy of cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian