Chocolate Covered Strawberry Tart
This Chocolate Covered Strawberry Tart is what every chocoholics’ dreams are made of. A crispy, chocolate cookie crust filled to bursting with fresh strawberry jam and the silkiest chocolate ganache you’ve ever tasted. That's it. Perfectly simple and undeniably delicious.
Servings: 8 pieces
For the crust:
- 2 rows of Oreos crushed fine
- 4 TBSP unsalted butter melted
For the filling:
- ½ cup heavy cream
- 3.5 ounces dark chocolate chopped
- 3.5 ounces white chocolate chopped
- 1 tsp. vanilla extract
- ¼ cup strawberry jam
- Chocolate covered strawberries
- Fresh strawberries and raspberries
Preheat oven to 350 degrees. Mix together the crushed cookies and melted butter until the mixture resembles coarse, damp sand. Press into the bottom of a 9-inch tart pan with a removable bottom. Bake in preheated oven for 7 – 9 minutes, or until edges are set and no longer appear wet. Remove from oven and allow to cool on wire rack.
Meanwhile, microwave the cream on high for 1 – 2 minutes, or until steaming and incredibly hot. Pour hot cream over chopped chocolates and cover for two minutes.
Stir in vanilla extract and continue stirring until chocolate mixture is smooth. Set aside.
Spread strawberry jam into cooled tart crust before pouring over chocolate mixture.
Place tart in fridge to set for at least four hours, or overnight, before topping with additional chocolate covered strawberries and fresh berries.
Leftovers can be stored covered in fridge for up to four days.
Chocolate filling recipe adapted from the Foodess.
Serving: 1g | Calories: 289kcal | Carbohydrates: 23g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 39mg | Sodium: 37mg | Potassium: 150mg | Fiber: 2g | Sugar: 17g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg