Best Fresh Strawberry Chocolate Tarts Recipes

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.

STRAWBERRY TART

Steps:

• Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.