These Strawberry Tartlets with chocolate are very easy to make and are great for family gatherings, celebrations, or summer BBQ parties.

They are the perfect combination of a simple sweet pastry filled with a rich chocolate ganache and juicy strawberries.

To make the tartlet shells, place the softened butter and sugar in a stand mixer, and beat on medium speed for about 2 minutes, until pale and creamy.

Add the egg, vanilla paste, salt, and lemon zest. Beat on low speed until the yolk is incorporated and the mixture is clumpy, for about 30 seconds.

Using your hand, lightly knead the dough into a ball inside the bowl. Transfer the dough to your worktop to knead it if easier, but make sure not to overwork the pastry.

Turn the dough into a ball, roll it between two sheets of baking paper, about 3 mm (⅛") thick. Place on a flat tray and leave to rest in the fridge for an hour.

Gently slide the pastries into the muffin pan openings, lightly pressing the edge between the bottom and the sides to remove any air bubbles.

Line each tartlet shell with a small piece of cling film or baking paper and cover with baking beads, beans, or chickpeas.

Bake the shells for 10-12 minutes, remove the baking weights and cling film carefully, then bake for another 15 minutes or until golden brown.

To make the chocolate ganache, heat the cream in a small saucepan until simmering (not boiling), and pour it into the chopped chocolate.

Leave them without stirring for about one minute. Stir them until the chocolate melts in the cream, and emulsifies into a smooth ganache.

Let the ganache cool down just a little (for a few minutes), and pour it over the tartlet shells. Use a small spatula to spread it evenly if necessary.

Place the tartlets in the fridge to set until the ganache has hardened before decorating. Click on 👇 "learn more" for the full recipe!