Scrumptious little pastries you can hold in your hand. Yummy on their own, but the ganache makes them that much more special. It is February after all!

Queen of Heart’s Strawberry Tarts

Strawberry Filling:

• ½ cup strawberries, fresh or frozen
• 2 ½ tbs. granulated sugar
• 1 tsp. lemon juice

 

Combine all filling ingredients in a small saucepan and bring to a gentle simmer. Mash with a potato masher and continue to simmer uncovered for 10 to 15 minutes until nice and thick. Stir often and watch carefully so it doesn’t burn! Chill completely.

Crust:

• 1 ¼ cups all-purpose flour
• 1 tbs. granulated sugar
• ¼ tsp. salt
• 4 oz. cold butter
• ¼ cup cold water
• Milk and additional sugar

 

In a large bowl or food processor combine the flour, sugar, and salt. Add your butter and cut in with a pastry cutter or pulse in the food processor until pea-sized lumps remain. Add water and mix together until dough can hold its shape when pressed in your hand. You may have to add a bit more water if it seems too crumbly.

Roll out with flour between parchment paper until 1/8 inch thick. Once you have cut out your shapes ( I used 4-inch diameter heart cutters) transfer them to a sheet pan lined with parchment paper or a silpat. Place a 2 tbs. mound of the strawberry filling on one piece of the dough, and then top with another, using a fork to press the two pieces together.

Brush the tops with milk and poke several holes for steam release. Sprinkle with sugar and bake 375 degrees until lightly golden around the edges, about 10-15 minutes. Allow to cool completely before drizzling with ganache.

Ganache Drizzle:

• ¼ cup chocolate chips
• ¼ cream

 

Bring your cream to a boil either in the microwave or on the stove, remove from heat and stir in chocolate chips. Stir gently until all the chips are melted. Drizzle over cooled tarts.