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      Recipes — Strawberries

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      Dark Chocolate Strawberry Tart

      Dark Chocolate Strawberry Tart

      Calling all chocolate lovers! I know you’re out there. This is the perfect dessert for you. Its that time of year when the strawberries are fresh and just waiting to be drizzled and snuggled into some rich dark chocolate.

      Ok, you need to remember two things before you begin…  First, the vanilla! You gotta try the Indonesian/rum vanilla extract. It’s the perfect companion to those dark rich almost smoky chocolate flavors. Second, you must have really good dark chocolate. Don’t even think of making this with a milk chocolate. It would be too sickening sweet. The tart looks like a fancy decadent dessert, but its really easy to make. And you can make it the day before and add the strawberries right before serving. Also, I sprinkled pistachios over the top for a little crunch.

      Happy baking!



      For the Crust

      • 1⅔ cups all purpose flour
      • ⅓ cup cocoa powder
      • ¼ teaspoon salt
      • 1 cup unsalted butter, softened
      • ½ cup powdered sugar
      • 1 teaspoon VanillaPura Indonesian/rum vanilla extract

      For the Filling

      • 12 ounces high quality dark chocolate
      • 1 cup heavy whipping cream
      • 4 tablespoons unsalted butter, room temperature
      • approximately ½ pound fresh strawberries

      For the Glaze

      • 2 tablespoons heavy whipping cream
      • 1.75 ounces dark chocolate, finely chopped
      • 1 teaspoon corn syrup
      • 1 tablespoon warm water


      1. To prepare the crust, whisk together the flour, cocoa powder and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
      2. Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.
      3. Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for 15 minutes. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
      4. To prepare the filling, heat the cream and finely chopped chocolate in the top of a double boiler over simmering water (medium low heat), whisking until smooth. Remove from heat and whisk in the butter until smooth. Pour into cooled tart crust and refrigerate for 1 to 2 hours. Top with fresh strawberries.
      5. To prepare the glaze (see notes), bring the cream to a low boil. Pour over the chopped chocolate and stir until smooth. Whisk in the corn syrup and water until smooth. Drizzle over tart and serve.


      Kudos to some the wiser for sharing:)




      Honey Vanilla Fruit Salad

      Honey Vanilla Fruit Salad

      Valentine’s Day is over and I’m feeling overloaded with all those chocolatey sweet sugary confections. I’m ready for some fresh light and of course, a little sweet, alternatives:). 

      It’s always around mid to late February when my spring fever kicks in and I start craving fresh fruit and sunshine! Here in Northern Utah,we are still digging ourselves out of several feet of snow. No more gray cloudy skies! Bring on those beautiful Utah blue skies! I’m dreaming of a yummy fresh fruit salad, while sitting outside soaking up some sunshine vitamin D! Who’s with me? For all you spring dreamers, here’s a recipe to fill your fresh fruit cravings. I’ll just have to wait a little longer for those easy going Sunday back porch mornings. Here’s to hoping for spring!

       Really, just use your favorite fresh fruits. It can change throughout the year, depending on what fresh fruits are readily available.  This recipe is just a starting point. Be creative and change it up!


      -1 peeled cored and chopped pineapple

      -16 oz of strawberries stemmed and quartered 

      -12 oz blueberries 

      - 4 kiwis peeled and sliced

      - 2 oranges (save juices about 3 Tbsp)

      -1/4 cup honey

      - 2 tsp VanillaPura Mexican rum vanilla extract



      1. Combine the cut fruit into a large bowl.

      2. When segmenting the oranges, hold over a medium bowl to catch any juice. When all the segments are removed, squeeze what is left of the orange over the bowl. 

      3. Whisk in the honey, vanilla, with the orange juice. Pour over and mix through the cut fruit.

      Easy Peasy!

       Recipe provided by the Wholesome Dish.