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Chocolate Covered Strawberry Tartlets

Chocolate Covered Strawberry Tartlets




6 servings


40 minutes


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  • 1/4 cup heavy whipping cream
  • 3 tablespoons butter or margarine
  • 2 tablespoons Crown® Lily White® Corn Syrup
  • 1/2 cup semi-sweet chocolate chips
  • 1 ounce unsweetened chocolate
  • 1/4 cup chopped Pecan Halves
  • 18 small strawberries (about 10 ounces), washed and dried with tops removed
  • 1 package (24 ounces) miniature graham cracker crusts



  1. Combine cream, butter, and corn syrup in a 2-cup microwave-safe glass measure. Microwave on high 1 minute or until butter melts. Stir in chocolate chips and unsweetened chocolate; whisk until completely melted.
  2. Spoon 1 teaspoon pecans into the bottom of each mini piecrust. Top with 2 tablespoons of chocolate mixture. Place 3 strawberries onto chocolate, pressing gently. Drizzle remaining chocolate mixture over the tops of the strawberries and sprinkle with remaining pecan pieces.
  3. Chill at least 30 minutes before serving.

Recipe provided courtesy of Fisher Nut Company. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.


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