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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
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Course: Dessert, party food
Cuisine: American
Keyword: gluten free, no bake chocolate tart, Valentines day tart
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 6 Individual Tarts
Author: Amanda


  • 6 mini loose bottom pastry tins
  • Large bowl


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


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


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!


  • 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.
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.