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Chocolate-Covered Strawberry Toaster Tarts

Chocolate-Covered Strawberry Toaster Tarts

Prep Time 25 minutes Cook Time 20 minutes (plus refrigeration time for dough)

Kids love toaster tarts and grown-ups love chocolate-covered strawberries. Combine both and you have a breakfast that everyone will love. These tarts go together easily and are more affordable than their store-bought counterparts at 15 cents per tart!

by Anne Coleman

What you'll need

  • Crust
  • 5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup (2 sticks) butter - softened
  • 4 large eggs
  • 4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Fillling
  • 1 cup chocolate chips
  • 1 cup strawberry preserves
  • Topping
  • 1/4 cup chocolate chips

Helpful Tip:

Melt chips in a double boiler, if you have one, or in the microwave in a microwave-safe glass dish.

Notes:

Makes 16 tarts

How to make it

  1. Preheat oven to 350° F and line 2 baking sheets with parchment paper.
  2. Beat butter and sugar together until fluffy. Add eggs one at a time while beating and then add vanilla. Stir in flour and baking powder until a soft dough forms. Cut dough into four equal pieces and flatten each piece into a disc and wrap in plastic. Refrigerate for several hours or overnight.
  3. Roll one quarter of dough into a rectangle measuring 10 inches by 12 inches. Cut into 8 smaller rectangles, each 3 inches by 5 inches, leaving side-by-side until ready to assemble.
  4. Top 4 of the rectangles with 1 teaspoon of preserves and one teaspoon of chocolate chips, leaving a small edge.
  5. Top with a plain rectangle of dough and crimp the edge of each with a fork and prick the tops lightly with the fork tines. Place on parchment lined baking sheets and repeat with all dough until you have 16 toaster tarts.
  6. Bake for 15-20 minutes, or until very lightly browned at the edges. Remove from oven and cool.
  7. Melt 1/4 cup of chocolate chips until smooth and drizzle over the tops of each tart. Cool and store in plastic for up to one week.

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