Sometimes there's nothing better than ending a meal with a good pastry and if you're looking to make dessert a little extra special, this homemade pastry tart recipe will do the trick. In under 10 minutes, Chef Halee Raff will teach you how to make a pastry tart from scratch from the filling to the frosting. You don't need to be a baker to get this right! This recipe is easy to follow and will teach you the basics of creating a pastry tart so that you have the tools and knowledge to make it your own the next time. To get started, check out what you'll need for this class below.

What You'll Need

• Strawberries
• Chocolate Chips
• Heavy Cream
• Sugar
• Lemon
• Saute Pan
• Fork
• Knife
• Puff Pastry
• Egg Yolks
• Pastry Brush

Recipe

• Step 1: Preheat the oven to 400 degrees
• Step 2: Begin by making the strawberry filling: Cut 12 strawberries in half and place them in a pan with half-squeezed lemon juice and 1 cup sugar. 
• Step 3: Turn on med-high heat and mash the berries with the sugar until it forms a thick paste. Once cooked, set aside.
• Step 4: Make the chocolate filling: Add 1/4 cup of cream to a bowl with 1 cup of chocolate chips. Heat in the microwave for 1 minute and stir. Heat again if needed and stir until the texture is smooth.
• Step 5: Build the tarts: Using puff pastry, cut the sheets into squares and half poke holes for ventilation. Line the pastry sheets with egg wash and add the filling using a layover technique. Seal the tarts by adding another pastry sheet on top, covering the filling.
• Step 6: Seal the tarts using a fork to mark the edges.
• Step 7: Brush egg yolk on top of the pastry tarts to add some color.
• Step 7: Bake for 20 minutes and then let cool.
• Step 8: Make the frosting using powdered sugar and heavy whipping cream.
• Step 9: Drizzle the frosting on top of your pastry tarts and decorate. Enjoy!

Chef Halee Raff graduated from Johnson and Wales in 2014 with a Bachelor of Business in Food Service Management. After receiving her degree, Halee returned home to Chicago in high demand; lending her talents to well-known Chicago hot spots like Tru, Sixteen, and Naha/Brindille (all Michelin stars). She soon worked her way up to Chef de Partie and thereafter won the coveted position of Sous Chef at Band of Bohemia and then Momotaro (Boka Group). Her last position was as an Executive in the 4c Group before starting her own company amid the pandemic, Hardbittenn. At Hardbittenn, Halee offers customizable in-home dining experiences, cooking & baking classes, and offerings such as custom cakes and full lines of baked goods and pop tarts!