Strawberry Chocolate Truffle Tuxedo Tarts. Individual chocolate truffle tarts topped with fresh ripe strawberries and a generous garnish of white chocolate whipped cream.
Thanks to Janette who suggested a garnish of White Chocolate Whipped Cream to my Strawberry Chocolate Truffle Tarte. It inspired this little invention.
I previewed these photos over on the Rock Recipes Facebook Page. Photos sometimes get posted there, of completed recipes that I haven’t gotten around to actually writing yet.
So many message responses resulted from posting it, that I decided to post it here right away. Really, it is just a variation on the Strawberry Chocolate Truffle Tart that was posted a couple of weeks back.
Find that recipe here: Chocolate Truffle Tart
These do present nicely as individual tarts which are a great idea for the upcoming holiday entertaining season.
I made them in 4 inch individual tart pans but they could easily be made in muffin tins if you don’t have such pans.
The baking time has to be adjusted of course. I found that these tarts only took 15 minutes in the oven after baking the pastry shells. I’d estimate about 10 minutes if baked in muffin tins.
The addition to these tarts is a white chocolate flavoured whipped cream. I piped it on top to envelop a fresh, ripe strawberry, the recipe for which follows.
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Strawberry Chocolate Truffle Tuxedo Tarts
Individual Chocolate truffle tarts topped with fresh ripe strawberries and a generous garnish of white chocolate whipped cream.
Ingredients
For the pastry
- 3/4 cup butter, cut in small pieces
- 1 1/2 cup + 1 1/2 tbsp flour
- ¼ tsp salt
- 1/2 cup sugar
- 1/3 cup cocoa
- 2 medium eggs, slightly beaten
- 1 /2 tsp vanilla extract
For the chocolate filling
- 7 ounces by weight dark chocolate, chopped into small pieces
- 7 ounces whipping cream
- 3 ounces milk
- 1 tsp vanilla
- 1 large beaten egg
For the White Chocolate Whipped Cream
- 1/4 cup whipping cream
- 1 cup white chocolate chips
- 1 1/2 cups whipping cream
- 3 tbsp icing sugar, powdered sugar
- 1 tsp vanilla extract
- 12 large ripe strawberries
Instructions
For the pastry
- Sift together flour, sugar, cocoa and salt.
- Cut in butter with a pastry blender or two knives, leaving small peas sized pieces of butter throughout the mixture.
- Add egg and vanilla and mix together only enough to make a dough form.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for a half hour before rolling out.
- You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
- Roll the dough about 1/8 inch thick and cut out rounds to fit into 12 four inch individual tart pans.
- You will need to blind bake this crust for 10 minutes at 350 degrees F before adding the filling. Blind baking is essential so that the bottom crust will not get soggy. Let the dough hang a half inch past the rim of the pans to allow for shrinkage as the pastry shells bake. Any excess can be trimmed off when the shells is still hot out of the oven.
- To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
For the chocolate filling
- Bring the cream and milk just to boiling and pour the hot liquid over the chopped chocolate. Let stand for 5 minutes and whisk together until smooth.
- Cool for about 10 minutes before whisking in the beaten egg and vanilla.
- Spoon evenly into the blind baked shells and bake at 350 degrees for about 10-15 minutes. The center should be set at this point.
- Let the tarts cool completely to room temperature.
For the White Chocolate Whipped Cream
- Scald the 1/4 cup whipping cream to almost boiling in the microwave.
- Pour immediately over the white chocolate chips.
- Let stand for five minutes to allow the chocolate to melt, then stir until smooth. Cool to almost room temperature.
- Meanwhile, beat the 1 1/2 cups whipping cream, icing sugar and vanilla extract to firm peaks.
- Remove about 1/3 of the whipped cream and fold it through the melted white chocolate mixture.
- Now gently fold in the remainder of the whipped cream.
- Chill for an hour or so if it is too soft to pipe.
- Wash and stem the strawberries and dry them well with paper towels. Place one strawberry at the center of each tart. before piping the cream on top of the tarts to surround the strawberry. Store in the refrigerator.
- The white chocolate whipped cream akes a very nice garnish for many other desserts as well.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
12 tartsAmount Per Serving Calories 566Total Fat 41gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 13gCholesterol 137mgSodium 191mgCarbohydrates 44gFiber 2gSugar 39gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Barry C. Parsons
Wednesday 1st of June 2011
Excellent! Sounds great. I'll be sure to look for it and repost it to the Rock Recipes Page.
Jodi @ GarlicGirl
Tuesday 31st of May 2011
Hi Barry,It's Jodi from the Strawberry Commission (and garlicgirl.com). I personally love your blog and at the Commission we love all the strawberry recipes you post on our page. Tomorrow we'll feature your chocolate and strawberry tart for the Wow! recipes the castrawberries FB page.
Barry C. Parsons
Tuesday 17th of May 2011
Thanks, Anna! I don't make these too often for obvious reasons! They area little piece of chocolate heaven!
Anna's Table
Tuesday 17th of May 2011
Barry, spotted these on the FN community site. It's no wonder the amazing response on Rock Recipe Group Facebook. These tarts are to die for..real food pornography! Love the presentation.
Le Chef Secret
Wednesday 19th of November 2008
Sorry..they didn't last long!