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Strawberry and chocolate cream tartlets

Author: Les Cultures de chez nous
Tartelettes aux fraises et à la crème de chocolat
Preparation 30
Baking 10
Portions 6
Freezing No


  • 6 commercial tartlet shells of 7.5 cm (3 inches)
  • 1/2 bar of 100 g of dark chocolate
  • 60 ml (1/4 cup) of 35% cooking cream
  • 12 strawberries, minced
  • 80 ml (3/4 cup) of 35% whipping cream
  • 15 ml (1 tablespoon) of strawberry jelly powder (Jello)
  • 10 ml (2 teaspoons) of lemon zest
  • A few mint leaves
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  • Bake tartlets according to package directions. Meanwhile, melt chocolate with cooking cream in a double boiler. Divide the melted chocolate among the tartlets. Let cool.
  • Spread the strawberries over the chocolate.
  • Using electric mixer, whip cream at high speed until stiff peaks form.
  • Add the jelly powder and the zest.
  • Decorate tartlets with flavored whipped cream and mint leaves. Keep chilled until ready to serve.

Chef's notes