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    Home » Valentines » Chocolate Ganache Strawberry Tartlets

    Chocolate Ganache Strawberry Tartlets

    Published: Feb 13, 2022 · Modified: Feb 20, 2022 by Amanda · This post may contain affiliate links · 1 Comment

    Jump to Recipe - Print Recipe

    These Chocolate Ganache Strawberry Tartlets are so easy to make and are a no bake recipe so no need to put on the oven. Made with a cookie crust filled with lush chocolate ganache, and topped with strawberries makes the perfect dessert for date night or family gatherings.

    Chocolate ganache tartlet topped with heart shaped strawberries and drizzled with white chocolate with 3 fresh strawberries on the side.

    I made these chocolate ganache tartlets with strawberries for Valentine's day and cut the strawberries into heart shapes because in my opinion chocolate is the food of love!

    If you are looking for some Valentine's day inspiration also see my list of gluten free Valentine's desserts or more strawberry desserts like my gluten free strawberry cupcakes and gluten free strawberry cheesecake.

    I have in the past decorated the gluten free chocolate tarts with different styles just like in my mini gluten free strawberry tart. If you love gluten free no bake desserts then this will be perfect!

    The Tart base can also be made with chocolate cookies or Oreos if you want a chocolate cookie base. I have previously used Oreos in my Billy miner pie base and Chocolate Oreo tart.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • Recipe FAQs
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    labeled ingredients for chocolate strawberry tartlets.

    Cookie Crust

    • Cookies - This recipe works well with Oreos, digestives, graham crackers, or sugar cookies. I used gluten free digestives to make gluten free chocolate tartlets but have used Oreos in the past for a chocolate cookie crust just like in my Oreo tart and Billy Miner pie.
    • Butter - I used unsalted butter and melted it in the microwave.

    Chocolate Ganache Filling

    • Chocolate - Dark, milk, or a combination of both. I used both milk and dark chocolate as I feel that the milk chocolate balances out the bitterness of the dark chocolate. You can use your preferred chocolate.
    • Heavy cream - Also known as Double cream.

    Toppings

    • Fresh Strawberries - You can use your desired amount to decorate the top of the tarts.
    • White chocolate - Optional. I like to melt a little white chocolate and drizzle it on top of the Chocolate tarts to decorate.

    See the recipe card for quantities.

    Instructions

    cookies broken into crumbs in a food bag.
    cookie crumbs in a clear bowl for cookie pie base.
    • Place the cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl. (You can use a food blender if preferred).
    • Melt the butter and add to the crumb mixture, Mix well until fully combined.
    • Divide the mixture into the 6 tart tins. Spread evenly and press down firmly on the crumb mixture until it feels firm and compact on the sides and bottom of the tin. Place in the fridge to set. I recommend leaving them to set in the fridge for a minimum of 1 hour.

    cookie pie base in a tartlet tin.
    chocolate ganache in a clear bowl with a whisk.
    • Chop the chocolate up as finely as you can and place it in a large bowl.
    • Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
    • Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
    • Stir the melted chocolate and cream together until fully combined and smooth. Leave the chocolate ganache to cool for approx. 15 minutes.
    mini tarts filled with chocolate ganache filling.
    Mini Chocolate ganache tart topped with strawberries and drizzled with white chocolate on a white plate with a fork.
    • Once the chocolate ganache has had time to cool pour it into each cookie tartlet till almost full. (I find this easier to do if I transfer the ganache into a jug first making it easier to pour).
    • Place in the refrigerator to set for approx. 2 hours until firm to the touch.
    • Decorate with fresh strawberries and drizzle with melted white chocolate if desired.
    • Serve and enjoy!

    Tip: Always check that you are using chocolate that is gluten free if you are following a gluten free diet. You can also check out my Gluten free Chocolate list.

    Variations

    I made this no bake Chocolate tart with strawberries using a cookie base. I have included some variations below that I have made in the past.

    • Shortcrust pastry tart - If you prefer a pastry tartlet use shortcrust pastry for the base and blind bake before adding the filling. I used my gluten free shortcrust pastry when making my Mini strawberry tarts.
    • Large Chocolate Tart - If you want to make one large tart follow the recipe and use a 9-inch tart tin just like in my gluten free banoffee pie recipe.
    • Raspberry chocolate tart - Raspberries also pair really well with chocolate ganache. Just swap the strawberries for raspberries or use both if preferred.

    Storage

    Store in the refrigerator for up to 5 days. If making in advance I would advise waiting until the day of serving to add the berries. They can be eaten cold or removed from the fridge 30 minutes before serving.

    Recipe FAQs

    Can I make Chocolate tarts gluten free?

    Yes, I made this Gluten free chocolate tart by using a gluten-free cookie tart crust and ensuring that the chocolate did not contain any gluten within its ingredients.

    Can I make the chocolate strawberry tartlets in advance?

    Store in the refrigerator for up to 5 days. If making in advance I would advise waiting until the day of serving to add the berries. They can be eaten cold or removed from the fridge 30 minutes before serving.

    Is Chocolate ganache gluten free?

    Yes, The Chocolate ganache is made using cream and chocolate. Always be sure to use chocolate that does not contain gluten to be sure that you have gluten free chocolate ganache.

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    📖 Recipe

    Mini Chocolate ganache tart topped with strawberries and drizzled with white chocolate on a white plate with a fork.

    Chocolate Ganache Strawberry Tartlets

    These Chocolate Ganache Strawberry Tartlets are so easy to make and are a no-bake recipe so no need to put on the oven. Made With a cookie crust filled with lush chocolate ganache, topped with strawberries makes the perfect dessert for Valentine's date night or family gatherings.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, party food
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Servings: 6 Individual Tarts
    Calories: 509kcal

    Nutritional information is meant as a guideline and all information is approximate.

    Author: Amanda
    Prevent your screen from going dark

    Equipment

    • 6 mini loose bottom pastry tins
    • Large bowl

    Ingredients

    Cookie Crust

    • 320 Grams Cookies (Oreo's, digestives, graham crackers or sugar cookies. I used gluten free digestives)
    • 150 Grams Butter (Melted. I melted in the microwave)

    Chocolate Ganache Filling

    • 350 Grams Chocolate - Dark, milk, or a combination of both. (I used 250g milk chocolate and 100g dark chocolate)
    • 350 ml Heavy cream AKA Double cream

    Toppings

    • 12 Strawberries (use your desired amount to top the tarts)
    • 30 grams White chocolate to drizzle Optional

    Instructions

    Cookie tart crust

    • Place the cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl. (You can use a food blender if preferred).
    • Melt the butter and add to the crumb mixture, Mix well until fully combined.
    • Divide the mixture into the 6 tart tins. Spread evenly and press down firmly on the crumb mixture until it feels firm and compact on the sides and bottom of the tin. Place in the fridge to set. I recommend leaving them to set in the fridge for a minimum of 1 hour.

    Chocolate Ganache filling

    • Once the cookie tart crusts have set you can begin to make the ganache filling.
    • Chop the chocolate up as finely as you can and place it in a large bowl.
    • Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
    • Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
    • Stir the melted chocolate and cream together until fully combined and smooth. Leave the chocolate ganache to cool for approx. 15 minutes.
    • Once the chocolate ganache has had time to cool pour into each cookie tartlet till almost full. (I find this easier to do if I transfer the ganache into a jug first making it easier to pour).
    • Place in the refrigerator to set for approx. 2 hours until firm to the touch.
    • Decorate with fresh strawberries and drizzle with melted white chocolate if desired.
    • Serve and enjoy!

    Notes

    • Large Chocolate Tart - If you want to make one large tart follow the recipe and use a 9 inch tart tin just like in my Banoffee pie recipe.
    • Raspberry chocolate tart - Raspberries also pair really well with chocolate ganache. Just swap the strawberries for raspberries or use both if preferred.
    STORAGE
    Store in the refrigerator for up to 5 days. If making in advance I would advise waiting until the day of serving to add the berries. They can be eaten cold or removed from the fridge 30 minutes before serving.
    Can I make Chocolate tarts gluten free?
    Yes, I made this Gluten free chocolate tart by using a gluten-free cookie tart crust and ensuring that the chocolate did not contain any gluten within its ingredients.
    Is Chocolate ganache gluten free?
    Yes, The Chocolate ganache is made using cream and chocolate. Always be sure to use chocolate that does not contain gluten to be sure that you have gluten free chocolate ganache.

    Nutrition

    Serving: 1Tartlet | Calories: 509kcal | Carbohydrates: 29g | Protein: 4.2g | Fat: 40.8g | Saturated Fat: 25.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 6.4g | Cholesterol: 29mg | Sodium: 82mg | Potassium: 166mg | Fiber: 3.5g | Sugar: 15g

    Disclaimer

    Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.

    Tried this Recipe? Tag me Today!Mention @glutenfree.tranquility or tag #glutenfreetranquility!

    I hope you enjoyed this Chocolate Strawberry Tartlets recipe.

    I would love your feedback.  Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.

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    Reader Interactions

    Comments

    1. Amanda

      February 21, 2022 at 7:57 am

      Easy no bake dessert.5 stars

      Reply

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    Hi, I'm Amanda! I am passionate about creating gluten free versions of all the foods that I enjoy. I love sharing them with others looking for easy but delicious gluten free recipes.

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