Monday, May 28, 2018

Happy Memorial Day!

And special thanks to the families of those who serve. 
We appreciate your sacrifices, too!

When I first made this Chocolate Truffle Tart with Strawberries, the crust was awful. It just didn't work. It was thick and while it was edible, it wasn't right. So I made another one. The crust was better, but now it was a little too flaky. After all, the crust does need to stand up to all that chocolate. Nevertheless, we eagerly gobbled up both of those tarts. Not even a crumb was left! Third time was finally the charm. This is now a very popular dessert at my house. It's looks lovely so it's great for company, and that wonderful smooth truffle under the strawberries is hard to resist.

When you buy strawberries try to get ones that are about the same size. I recommend starting around the outer edge with the largest ones and using the smaller ones toward the center where it will get tight.

One of the nice things about this is that you only have to bake the crust. So it comes together fairly fast. The only wait is for the chocolate to cool and set.

Chocolate Truffle Tart with Strawberries


2 cups all-purpose flour

1 tablespoon sugar

3⁄8 teaspoon baking powder

1⁄2 teaspoon salt

7 tablespoons melted unsalted butter

1⁄3 cup very cold water

Preheat oven to 350. Place flour, sugar, baking powder, and salt in a food processor and pulse about four times to combine. While running the food processor, pour cooled melted butter into flour mixture slowly. Pulse several times. Add cold water while running. Pulse until it sticks together in small bits. Remove from food processor and press into ungreased tart pan.

Bake 18–20 minutes until it begins to pull away from the edge and is a light golden color.


11⁄4 cups heavy whipping cream

12 ounces 55% to 60% semi-sweet chocolate, chopped, or 12 ounce package of semi-sweet chocolate chips

2 teaspoons vanilla extract

Heat the cream until very hot but do not bring to a boil. Add the chopped chocolate. Stir until chocolate is dissolved. Pour in the vanilla and stir to mix. Pour into prepared tart pan. Set aside until cool. Refrigerate to set.


1 1⁄2 pounds small strawberries

1 cup heavy whipping cream

1⁄3 cup powdered sugar

1 teaspoon vanilla

Wash and hull strawberries. Cut in half lengthwise. Place on top of the chocolate in a pleasing pattern. Beat the cream. When it begins to take shape, add the powdered sugar and vanilla. Beat until fairly stiff.

Pipe decoratively around the top edge of the tart. Place the rest of the whipped cream in a bowl and pass it when you serve the tart.

Easy crust made in a food processor.
It doesn't have to be perfect because it will be covered!
Stir the chocolate to melt . . .

. . . until smooth.

Don't worry about little bubbles. The strawberries will cover them.

You could serve it like this!

But a little whipped cream makes it special.



  1. What a gorgeous tart! Congratulations on the new book! I am excited to read it!

    1. Thanks, Deb! I'm glad to see the divas back again!

  2. Pretty sure this would be just as divine with raspberries - or blackberries!


    1. I think you're right! Especially raspberries!

  3. Happy Memorial Day! That is gorgeous! Will the whipped cream stay like that if you refrigerate whatever is left over, or is it better to pipe the whipped cream on if it is a one time serve?

    1. The whipped cream will look good for about two days. After that it starts to soften.

  4. Congrats on the new book!! Sounds like a winner.