Mini Strawberry-Chocolate Tartlets
Yield: 16
  • ¼ cup plus 1 tablespoon heavy whipping cream, divided
  • 1 (4-ounce) bar bittersweet chocolate, finely chopped
  • 4 teaspoons seedless strawberry jam
  • 16 mini shortbread tartlet shells, such as Clearbrook Farms
  • ½ cup mascarpone cheese
  • 1 tablespoon confectioners’ sugar
  • Garnish: 16 (¼-inch) pieces fresh strawberry*
  1. In a small saucepan, heat ¼ cup cream over medium-high heat until very hot. Add chocolate, and remove pan from heat. Stir until chocolate melts and mixture is smooth.
  2. Spoon ¼ teaspoon strawberry jam into bottom of each tartlet shell. Top with chocolate mixture, smoothing to a level surface. Place tartlets in a covered container, and refrigerate until chocolate is somewhat firm, approximately 1 hour.
  3. In a small bowl, combine mascarpone cheese, confectioners’ sugar, and remaining 1 tablespoon cream, stirring to blend. Transfer mixture to a piping bag fitted with a large closed-star tip (Wilton 2D), and pipe a flower shape onto each tartlet.
  4. Garnish each tartlet with a strawberry piece, if desired.
*We used the tips of 16 strawberries.
Recipe by TeaTime Magazine at