Strawberry Chocolate Tart Pastry

Strawberry season is in peak form right now & what better way to celebrate then with this simple, 4-ingredient Strawberry Chocolate Tart Pastry. Strawberries…good. Chocolate…good. Puff pastry…good. It’s that simple. Truth be told this recipe really came about because of the chocolate nut butter I used. I had been dipping my fresh strawberries in it for days & then figured I was on to a good flavor combo & needed to create something. So I stared down my pantry & refrigerator searching for inspiration & found a sheet of puff pastry tucked in the back of the freezer & thought why not. So if you too need a new way to celebrate strawberry season, here you go!

While the in-season strawberries are the true highlight of this recipe, the chocolate nut butter is right up there. Feel free to use your favorite store bought brand. Just make sure to check the labels as not all of are vegan. I chose to make my one chocolate nut butter and let me tell you it is super easy & may just provide you with the creamiest results, which is key when spreading over the fragile puff pastry. Just simply blend up your choice of nuts until it reaches a creamy consistency (about 8-9 minutes) & add in cocoa powder, vanilla, melted chocolate & a pinch of salt. So simple & highly addictive. Store it in an air-tight container & slather it on toast, use as a dip with fruit or just grab a spoon. Thank me (& hate me later, lol).

In need of more dessert ideas? Check out these other recipes…

Blackberry Shortcakes

Chocolate Puff Pastry

Mixed Berry Galette

Print Recipe

Strawberry Chocolate Tart Pastry

A simple & easy to make 4-ingredient dessert

Prep Time10 minutes mins

Cook Time18 minutes mins

Course: Dessert

Keyword: chocolate, puff pastry, strawberry, vegan, vegetarian

Servings: 9

Ingredients

• 1 sheet puff pastry, thawed but chilled
• 2 tsp sugar
• 1 pint strawberries, sliced
• 3-4 tbsp chocolate nut butter

Instructions

• Preheat oven to 400° & line a baking tray with parchment paper
• Unfold the puff pastry sheet & roll out to smooth any cracks. Fold over the edges of the puff pastry(about 1/2-1 inch) to form a crust.
• Sprinkle the sugar evenly along the puff pastry. With a fork poke several holes in the center of the pastry sheet to help prevent it from rising too much during the baking process. Place in the oven & bake for 16-18 minutes until golden brown. Remove from the oven & let cool.
• While the puff pastry bakes, wash & slice the strawberries.
• Once the puff pastry has cooled a bit, gently spread a layer of chocolate nut butter as a base. Layer the strawberries on top.
• Garnish with optional mint or vegan whipped cream. Slice & serve.

Notes

Puff Pastry:  For best results you will need to thaw the puff pastry by either placing in the refrigerator a day in advance or place on the kitchen counter to thaw, just place it back in the refrigerator to chill for at least 30 minutes prior to cooking.

Chocolate Nut Butter:  Feel free to use your favorite store-bought brand.  The creamier the better as it will make it easier to slather on the puff pastry.  Not all brands are created equal, but you may be able to warm for a few seconds in the microwave to give it more of a spreadable texture.  I made my one cashew chocolate butter shown in the pictures.

Garnish:  Feel free to add mint leaves, dollops of vegan whipped cream or ice cream, more chocolate drizzled or shaved over the top or even just a sprinkle more of sugar.

Leftovers:  This dessert is best when eaten the same day.  If you do have leftovers, store in an air-tight container for a day.  Placing in the refrigerator does change the texture of the puff pastry so I would avoid if possible.

Enjoy!