Estas mini tartes de morango são pura tentação! Crocantes, recheadas com um creme de chocolate sedoso, são perfeitas para qualquer ocasião — desde festas a um doce especial para o lanche. A combinação da base leve e amanteigada com o chocolate e a frescura do morango torna cada mordida irresistível.

Ingredientes

  • 100g manteiga sem sal, temperatura ambiente (não muito mole)
  • 1/3 xícara (70g) açúcar
  • 1 gema grande
  • 1 xícara (140g) farinha de trigo
  • 2 ½ colher (sopa) achocolatado
  • ½ xícara creme de leite
  • 100g de chocolate bem picadinho

Preparação

  1. Coloque a manteiga + açúcar numa bacia e misture a massa até ficar homogênea e cremosa. Em seguida coloque a gema, misture bem. Eu fiz isso com as mãos. Numa tigela misture a farinha e cacau em pó. Adicione a mistura de farinha, tudo de uma vez, e mexa até incorporar.
  2. Embrulhe a massa em filme plástico e leve à geladeira por 30-60min.
  3. Passado o tempo, divida a massa em bolinhas de 3cm, e pressione a massa em forminhas de torta, de 6cm* de diâmetro, previamente untadas.
  4. Retire os excessos da massa e retorne a massa moldada à geladeira por 30min. Pré-aqueça o forno a 175ºC , coloque as forminhas numa assadeira e leve ao forno. Deixe assar por uns 30 minutos. Retire do forno e pressione levemente a massa recém-assada com o cabo de uma colher de pau, isso ajudará a abrir espaço para caber mais recheio. Deixe esfriar completamente.
  5. Desenforme as tortinhas.
  6. Numa panelinha coloque o creme de leite e leve ao fogo até abrir fervura.
  7. Desligue o fogo e despeje o chocolate picadinho, deixe assim por 1 min, depois mexa bem até o chocolate derreter completamente. Se ainda restar pedacinhos de chocolate não derretidos, retorne ao fogo, em banho-maria, até derreter tudo. Espere esfriar e adicione essa ganache nas tortinhas.
  8. Leve à geladeira por 1hora, ou até a ganache firmar. As tortinhas podem ser guardadas na geladeira por até 3 dias, mas a massa poderá ficar bem mole.

Craving a dainty treat that’s as pretty as it is delicious? Here’s the English version, ready to charm your guests.

Mini Strawberry Chocolate Tarts

Mini strawberry chocolate tarts are a show-stopping way to elevate any gathering. Crisp, tender chocolate pastry shells are filled with a smooth, rich chocolate ganache and topped with vibrant strawberries for a burst of freshness. These tarts are the perfect marriage of buttery crunch, luscious creaminess, and the bright tang of ripe fruit. Whether you’re hosting a party, looking for an elegant dessert for a special meal, or simply spoiling yourself, these little beauties deliver both in looks and taste.

This recipe is delightfully simple: the dough comes together by hand and is pressed into miniature tart tins — no rolling pin required. After a chill and a quick bake, the cooled tart shells are filled with a luscious ganache, then crowned with strawberries. For extra flair, you can glaze the strawberries with melted apricot jam or a dusting of icing sugar, or even add a dollop of whipped cream on top. They keep well in the fridge but are at their very best served fresh, when the pastry is crisp and the chocolate silky.

Feel free to customise the filling: a little orange zest or splash of liqueur in the ganache gives the tarts a unique twist, and you can swap strawberries for raspberries or blueberries depending on the season. The key is to use good-quality chocolate and the freshest fruit you can find. Enjoy each perfect bite with a cup of strong coffee or a glass of sparkling wine!

Ingredients

  • 100g unsalted butter, at room temperature (not too soft)
  • 1/3 cup (70g) sugar
  • 1 large egg yolk
  • 1 cup (140g) plain flour
  • 2 ½ tbsp drinking chocolate or cocoa powder
  • ½ cup single cream
  • 100g dark chocolate, finely chopped
  • Fresh strawberries (for topping, to taste)

Method

  1. In a mixing bowl, cream the butter and sugar together until smooth. Add the egg yolk and mix well by hand.
  2. In another bowl, combine the flour and cocoa. Add this to the butter mixture all at once and knead gently until just combined and cohesive; do not overwork. Wrap the dough in plastic wrap and refrigerate for 30–60 minutes.
  3. Once chilled, divide the dough into small balls (about 3cm in diameter). Press each ball into greased 6cm mini tart tins, making sure to cover the base and sides evenly. Trim any excess.
  4. Chill the moulded dough for another 30 minutes. Preheat the oven to 175°C (160°C Fan / Gas Mark 4). Arrange the tins on a baking tray and bake for 30 minutes. Remove from the oven and, while still hot, gently press the base of each tart with the end of a wooden spoon to make room for more filling. Let them cool completely before unmoulding.
  5. For the ganache, heat the cream in a small saucepan to just below boiling. Remove from the heat, add the chopped chocolate, and let sit for 1 minute. Stir until fully melted and smooth. If needed, briefly heat over a bain-marie to melt any lumps. Let the ganache cool slightly, then pour into the tart shells.
  6. Refrigerate for at least 1 hour, or until the ganache is set. Just before serving, top each tart with sliced or whole fresh strawberries. Dust with icing sugar if desired.
  7. The tarts can be stored in the fridge for up to 3 days, though the pastry will soften over time.