Disclosure: I received a gift card and coupons for ingredients used in this recipe, in exchange for this sponsored post. All opinions are 100% my own.
With Valentine’s Day fast approaching, it’s hard not to think of the classic chocolate covered strawberries. It’s just the perfect, simple treat to enjoy for the holiday. You simply clean/dry the berries, melt chocolate over a double boiler, dip, allow to dry (if you can wait) and enjoy! If you’d like to make things more festive and decorative, Driscoll’s has a few ideas here.
I wanted to make this treat even more indulgent, by placing chocolate covered strawberries on top of an indulgent, chocolate tart. While this may look intimidating, the recipe is fairly simple. With a chocolate sandwich cookie crust, truffle-like filling and a chocolate glaze, this heavenly dessert would be perfect for a Valentine’s Day dessert! Topping this dessert with chocolate covered berries and white chocolate drizzle is just the cherry on top of the sundae.
As much as I love chocolate, I have to confess something to y’all. My husband does not like chocolate. I know…I KNOW. I like to joke that while it’s a bummer, I absolutely know for a fact that no one else in our house is touching my chocolate stash haha!
Chocolate Glazed Tart with Strawberries
Source: slightly adapted from Epicurious
For the crust:
- 25 chocolate sandwich cookies, finely ground in a food processor
- 3 tbsp. unsalted butter, melted
For the filling:
- 1 1/4 cups heavy cream
- 9 oz. bittersweet chocolate, roughly chopped
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
For the glaze:
- 2 tbsp. heavy cream
- 1 3/4 oz. bittersweet chocolate, finely chopped
- 1 tsp. light corn syrup
- 1 tbsp. warm water
For the topping:
- 4 oz. bittersweet chocolate, roughly chopped
- 1/4 tsp. + 1/8 tsp. canola oil, divided
- 12 medium to large sized Driscoll’s strawberries, cleaned and dried
- 2 oz. white chocolate, roughly chopped
- sprinkles (optional)
- To make the crust, adjust an oven rack to the middle rack, and preheat the oven to 350 degrees F.
- Stir together the ground chocolate sandwich cookies and butter. Then press the mixture evenly into the bottom and 3/4″ up the side of a 9″ fluted tart pan. Bake the crust for about 10 minutes, or until firm. Allow the crust to cool on a rack for 15-20 minutes.
- To make the filling, bring the heavy cream to a boil, and pour the hot cream over the bittersweet chocolate in a heat-proof bowl, allowing the mixture to stand for 5 minutes. Gently stir the mixture until smooth. Whisk the eggs, vanilla and salt together in another bowl. Add 1 tbsp. of the chocolate mixture to the egg mixture, mixing well (this is to prevent the eggs from scrambling once the egg/chocolate mixtures come together), then add the egg mixture to the chocolate mixture.
- Pour the filling into the cooled crust. Place the tart pan in a baking sheet (just in case there’s leaks). Place the tart pan in the oven, baking for 20-25 minutes, until the filling is set about 3 inches from the edge, but the center is still jiggly. Allow the tart to cool completely in the tart pan on the cooling rack, about 1 hour.
- To make the glaze, bring the heavy cream to a boil and remove the cream from heat. Stir in the chocolate, until the mixture is smooth. Then, stir in the corn syrup and warm water.
- Pour the glaze on top of the tart, and then gently tilt and rotate the tart to allow the glaze to coat the top evenly. Allow the glaze to stand until the glaze is set, about 1 hour.
- To make the berries, while the glaze is setting, place the bittersweet chocolate and 1/4 tsp. of the canola oil in a double boiler, stirring often until melted. Set a parchment paper or wax paper lined baking pan on the side. Dip each berry in the chocolate, up to about 1/4 from the top of the strawberry. Place the dipped berries on the parchment/wax paper lined baking sheet, about an inch from each other. If you’d like, you can add sprinkles on top of the chocolate. Allow the strawberries to set for about 10 minutes (they will still be slightly wet).
- Arrange the berries on top of the tart. If you’d like to stack the berries, they will still be slightly wet to allow them to stick to each other. Melt the white chocolate and 1/8 tsp. of canola oil in a double boiler, and then drizzle the white chocolate over the tart and berries. Enjoy!