These chocolate covered strawberry tarts were a huge hit! With only 4 ingredients these are super easy to throw together, and they look and taste amazing!
Why These Tarts Are Great for Every Occasion
These chocolate covered strawberry tarts were a huge hit at my house. My two little girls are crazy about strawberries and chocolate! Need an easy chocolate recipe for valentine’s day? A birthday? Maybe it is your anniversary? With only 4 ingredients these are super easy to throw together, but they look like a decadent pastry that was much harder to prepare. The chocolate over the top makes these absolutely addicting (and really pretty), it is incredibly hard to eat just one!
Make Substitutes for Other Decadent Treats
If you aren’t crazy about strawberries you can still use this same method with just about any type of berry, or even apples or pears. You can also use frosting in place of the chocolate. Just think of all the different types of dessert tarts you could make!
Ingredients
- 16 oz pillsbury crescent rolls
- 20 strawberries more or less depending on size
- 1/4 c. sugar
- 1 c. semi sweet chocolate chips
Instructions
- Pre-heat oven to 375 degrees.
- Open crescent rolls. There should be 4 large rectangles that can be made into 8 triangles in each package. Keep the rectangles together and pinch together along the triangle line. Roll the rectangles with a rolling pin to thin them out a bit. Cut the rectangles in half so they make 2 squares. You should have 16 total squares.
- Place each square into a muffin tin that has been lined with cooking spray. The 4 corners of the square should be sticking out.
- Cut the strawberries into quarters and toss them together with the sugar until well coated. Add a scoop of strawberries into each pastry square, then pinch together the 4 corners of the pastry.
- I like to sprinkle a little more sugar over the top of each one, but this is optional.
- Bake at 375 for 13 to 15 minutes or until the pastries look golden. Cool completely then remove from muffin tins.
- Melt chocolate chips in the microwave in a small bowl at 20 to 30 second intervals, stirring each time, until fully melted but not hot. Spoon the melted chocolate into a sandwich size plastic baggie. Cut a tiny hole off one of the corners of the baggie. Squeeze the chocolate in decorative lines over the tarts.
Nutrition
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