Hi all! I'm going to be busy with packing and getting my son off to college ( waaaahhh) so I'm thrilled that several of my BFFs have been wonderful enough to provide guest posts over the next couple of weeks. I promise that you will NOT be disappointed in the great ideas they have to share and hope that if you aren't familiar with these blogs and bloggers, you will go and visit them. In advance, thanks to everyone for your help and friendship!
My first guest chocoholic is the incredible Jenn from Rook No. 17 with a delicious and of course chocolatey treat!
Greetings The Answer is Chocolate fans! I'm Jenn, the crafter, baker, and glitter shaker behind the creative living blog Rook No. 17. I'm a cake sculptor by profession and a mom 24/7. Rook No. 17 is a place where I share my original recipes, vintage inspired crafts, and cake decorating tips and tutorials.
I'm so happy that Carol has invited me to guest-post here today. I'd be remiss in showing due respect to my incredible hostess if I didn't bring something chocolaty along to share. So, today I've brought my easy and delicious Strawberry & Chocolate Tartlets for you to enjoy:
I owe much gratitude to my mom for initiating so many wonderful family traditions when my brothers and I were growing up. One of my favorites involves visiting a local farm every year for berry-picking. I am happy to say that this is one (of many) traditions that we've continued and now includes three generations. Because we can always count on a bounty of fresh strawberries every summer, I enjoy creating new recipes that will perfectly complement their natural sweetness.
This year, I revamped an old family classic for Strawberry and Chocolate Pie to make these delightful two-bite tartlets. The buttery little tart shells and the not-too-sweet chocolate filling are the perfect match for the berries.
While strawberry season is at its peak, visit a local farm, farmer's market or grocer -- pick up a basket of berries, and give this recipe a try:
Strawberry and Chocolate Tartlets
(makes 4 dozen)
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1 cup (2 sticks) butter, room temperature
6 ounces cream cheese, room temperature
2 cups all-purpose flour
6 oz. (1 cup) semisweet chocolate chips
1 8-oz. package cream cheese, room temperature
3 Tablespoons honey
4 dozen small strawberries, caps, or quarters
FOR THE TART SHELLS
Step 1: In a medium bowl, beat together butter and cream cheese until smooth. Beat in flour, just to combine.
Step 2: Roll dough into 1" balls and place in a lightly greased mini-muffin tin. Using a wooden tamper or small shot glass dipped in flour, press dough balls down to form a cup shape. Refrigerate for 30 minutes.
Preheat oven to 350 F
Step 3: Bake shells for 10 minutes. Tart shells will puff slightly during baking. Using the tamper or small shot glass, gently press down the centers of each shell, then bake for an additional 10-15 minutes. Set on a rack to cool for 10 minutes then gently remove shells and allow to cool completely.
FOR THE CHOCOLATE FILLING
Step 1: In a small saucepan or in the microwave, melt the chocolate chips over medium-low heat. Set aside.
Step 2: In a medium bowl, beat the cream cheese until smooth. Gradually beat in the melted chocolate and honey.
Step 3: Transfer to a pastry bag, or a ziploc bag with the tip snipped and pipe chocolate filling in to the cooled tart shells.
Step 4: Garnish with a fresh strawberry and top with a dash of powdered sugar. Refrigerate for at least an hour before serving. These can be made up to two days in advance of serving.