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 date night or family gatherings.
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 Valentine's desserts.
I have in the past decorated the gluten free chocolate tarts with different styles just like in my mini Strawberry tarts recipe.
The Tart base can also be made with chocolate cookies or Oreo's if you want a chocolate cookie base. I have previously used oreo's in my Billy miner pie base.
Ingredients
Cookie Crust
- Cookies - This recipe works well with Oreo's, digestives, graham crackers or sugar cookies. I used gluten free digestives to make gluten free chocolate tartlets but have used Oreo's in the past for a chocolate cookie crust just like in my Billy Miner pie.
- Butter - I used unsalted butter and I melted 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 on top of the Chocolate tarts to decorate.
See the recipe card for quantities.
Instructions
- 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.
- 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!
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 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 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
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.
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.
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
Chocolate Ganache Strawberry Tartlets
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 Grams 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.
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.
Amanda
Easy no bake dessert.