Balsamic & Strawberry Chocolate Tartlets

Sweet juicy strawberries are paired here with their two loves – chocolate and balsamic vinegar, to make the most adorable no-bake tartlets.

Course Dessert

Cuisine American

Prep Time 15

Chilling Time 2

Total Time 2 15

Servings 12

Calories 216kcal

Place six empty 4-inch diameter tart shells on a sturdy tray or baking sheet.
In a medium mixing bowl, add the crushed graham crackers, cocoa powder, sugar, and salt and mix until well-combined. Add in the butter and stir until everything is coated.
Divide the mixture between the tart pans, and press into the edges and bottom, until the thickness is uniform and the crusts mimic the shape of the pans. Place in the freezer for 20 minutes while you prepare the fillings.

In a large mixing bowl, add 1 cup of the heavy cream. Using a mixer with the whisk attachment, whip the cream starting on low and increasing to high to prevent splashing. Add in the sugar, then continue whipping on high until soft peaks form.
In a medium microwave-safe bowl, combine the rest of the cream and the chocolate chips. Microwave in 30 second increments, stirring after each, until the chocolate chips are melted and combined into the cream. Stir in the balsamic vinegar, whisking until smooth.
Fold the chocolate mixture into the whipped cream, using a silicone spatula. Do not whisk or stir too vigorously, as that could collapse the aeration in the cream. Set aside once thoroughly combined.

To make the balsamic cream, in a small bowl, combine the cream, balsamic vinegar, cocoa powder, and sugar. Whisk until smooth.
Remove the tray of tart shells from the freezer, and divide half of the balsamic cream among the shells. Use the back of a spoon to spread it around the base of each.
Scoop the chocolate mousse on top of the balsamic cream in each shell, spreading it to fill them.
Arrange the strawberries with a whole berry in the center of each shell, and eight quarter pieces around it like petals. Spoon the remaining balsamic cream around the center strawberry.
Chill the tarts in the fridge for at least 2 hours. Then use a small spice jar lid or other similarly sized object to unmold each tart just before serving.

Make ahead tip: These tartlets can be stored covered in the fridge for 2-3 days. They will be the best after chilling for 2-8 hours.
Feel free to play with different arrangements of the berries for more variety in your tartlets.
If desired, you can use this recipe to fill a single 9-inch diameter tart pan instead. Let it chill for at least 6 hours before unmolding and serving.