Fresh Strawberry-Chocolate Tarts – a delicious recipe with Chocolate, Topping, graham cracker pie crusts, sugar, corn starch, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Microwave chocolate and 1-1/2 cups Cool Whip in microwaveable bowl on HIGH 1 to 1-1/2 min.
2
or until chocolate is completely melted and mixture is well blended, stirring after 45 sec.
3
Spoon evenly into crusts, adding about 1-1/2 tsp.
4
to each; spread to evenly coat bottoms and sides of crusts.
5
Refrigerate until ready to use.
6
Mix sugar and cornstarch in medium saucepan; gradually stir in water until blended.
7
Bring to boil on medium heat, stirring constantly; cook and stir 1 min.
8
Remove from heat.
9
Add dry jelly powder; stir 2 min.
10
until completely dissolved.
11
Pour over strawberries in large bowl; stir to evenly coat strawberries.
12
Spoon into prepared crusts.
13
Refrigerate 2 hours or until firm.
14
Serve topped with remaining Cool Whip.
508
kcal
Calories
17
g
Fat
72
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 oz. Baker's Semi-Sweet Chocolate, 2-1/4 cups thawed Cool Whip Whipped Topping, divided, 2 pkg. (120 g each) mini graham cracker pie crusts (12 crusts), 1/2 cup sugar, and more.
Yes, Fresh Strawberry-Chocolate Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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