Chocolate Covered Strawberry Tart Recipe

It is the easiest recipe you can get for such a decadent dessert.


  • 2 (8 oz.) packages pillsbury crescent rolls
  • 20 strawberries (more or less depending on size)
  • 1/4 c. sugar
  • 1 c. semi sweet chocolate chips


  • Pre-heat oven to 375 degrees.
  • Open crescent rolls. There should be 4 large rectangles that can be made into 8 triangles in each package. Keep the rectangles together and pinch together along the triangle line. Roll the rectangles with a rolling pin to thin them out a bit. Cut the rectangles in half so they make 2 squares. You should have 16 total squares.
  • Place each square into a muffin tin that has been lined with cooking spray. The 4 corners of the square should be sticking out.
  • Cut the strawberries into quarters and toss them together with the sugar until well coated. Add a scoop of strawberries into each pastry square, then pinch together the 4 corners of the pastry.
  • I like to sprinkle a little more sugar over the top of each one, but this is optional.
  • Bake at 375 for 13 to 15 minutes or until the pastries look golden. Cool completely then remove from muffin tins.
  • Melt chocolate chips in the microwave in a small bowl at 20 to 30 second intervals, stirring each time, until fully melted but not hot. Spoon the melted chocolate into a sandwich size plastic baggie. Cut a tiny hole off one of the corners of the baggie. Squeeze the chocolate in decorative lines over the tarts.

Source : allrecipes.Com

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