Daily food & travel inspiration in your inbox

Coming right up

Pink sugar cookie tart shells filled with strawberry dark chocolate ganache. Perfect for a special someone or a Galentine's Day party!

Valentine's Day Tarts


  • Tart Shells:

  • 2 cups flour

  • 1/4 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 cup unsalted butter

  • 1 cup sugar

  • 1 egg

  • 2 tablespoons milk

  • Pink food colouring

  • 1/2 teaspoon vanilla extract

  • Ganache Filling:

  • 8 ounces strawberry-flavoured dark chocolate (I used Lindt Excellence)

  • Pinch of salt

  • 3/4 cup whipping cream, hot

  • Melted white chocolate, or candy melts in your desired colour

  • Oil-based food colouring (optional, for colouring chocolate)

  • Whipped cream

  • Valentine's day sprinkles


  1. Make the tart shells:

  2. Mix together the flour, salt and baking powder in a bowl. In a separate bowl, cream the butter and sugar with an electric mixer until it becomes light and fluffy. Add a couple drops of pink food colouring to the milk, then add that to the mixture along with the egg and vanilla, and mix well. Then slowly add the flour mixture until it is just combined. Shape the dough into a ball, then divide it into two balls. Wrap them in plastic wrap and place in the refrigerator for 1 hour. Lightly dust some flour onto your countertop, and roll the dough out until it is 1/4 inch thick. Using a 11 centimeter circle-shaped cookie cutter, cut out circle shapes. Press the circles into a muffin tin and place in the freezer for 30 minutes, or until frozen solid. Then bake at 350F for 10 minutes. Allow the tart shells to cool completely in the pan. Gently remove the shells from the pan with the help of a sharp knife. If the shells are a little soft, place them in the freezer to stiffen.

  3. Make the ganache: Break apart the chocolate and place it in a microwave-safe bowl. Microwave at 30-second intervals, stirring at each interval, until fully melted. Add the salt and whipping cream and mix until fully combined. Place in the fridge until chilled, but still liquid. Pour the ganache into the tarts and place in the fridge until the ganache is firm.

  4. Chocolate Hearts: Dye the white chocolate your desired colour with oil-based food colouring, or use coloured candy melts. Pour the chocolate into a heart-shaped chocolate mold and place in the freezer until the chocolate has fully set, about 20 minutes. Unmolds the chocolates and keep them in the freezer until needed.

  5. Assembly: Place a dollop of whipped cream onto the center of each tart. Top with a chocolate heart and Valentine's Day sprinkles. Enjoy!

Valentine's Day Tarts




Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.