My bite-sized strawberry and chocolate pastry tart bites are a delicious party snack or summer dessert. The rich chocolate truffle and sweet fresh strawberry work perfectly together – and they’re perfect for BBQ season!
These definitely qualify as an easy summer bake – they’re perfect for parties as they’re bite-sized and the hands-on time to make them is only about 20 minutes! The recipe makes a good number of strawberry chocolate bites too – about 12-15 so plenty for most small gatherings.
These individual strawberry tarts are particularly great for family BBQs and summer parties – especially children’s parties. You only need just a handful of ingredients to make them! This helps to keep costs down and minimise prep time (of which there is extremely little!).
Strawberry chocolate pastry bites
These strawberry chocolate pastry treats were so much fun to create! They’re such great finger food. I often make them for picnics and buffets since the lack of time spent making them means that I have that precious little bit of extra time to get on with other things!
That’s probably why they’ve always been so popular on this blog – nobody has enough time to make something super fiddly! Plus, you can use your favourite type of chocolate whether it’s milk, white or dark – there’s an option for everyone!
What do I need to make these tart bites?
As I mentioned before, you only need 5 ingredients. These are:
- Store-bought shortcrust pastry – you can make your own pastry if you like, but I find that life’s just too short!
- A little bit of plain flour for dusting a surface to roll out the pastry.
- Plain chocolate – some people would call this dark chocolate but to each their own!
- Milk chocolate, which stops the bitterness of the dark chocolate from overwhelming people.
- Double cream for the chocolate topping.
- Butter for the chocolate topping mixture.
- Enough strawberries to top the tarts. After all, strawberry tarts wouldn’t be complete without strawberries!
And that’s all! Nothing weird or wonderful about that list at all which means that you should be able to find the ingredients no matter where you shop or where you live!
How do I make individual strawberry tarts?
The method for these is just ridiculously simple. Trust me, if you can roll out pastry then you can handle this recipe – it’s honestly easier than boiling rice!
- Lay out the pastry on a floured surface and roll it a little bit thinner.
- Cut the pastry into squares – approximately 4×3 squares so that each square is roughly 6cm on each side. They don’t need to be perfect or anything – just vaguely square-shaped!
- Dust cupcake tins with flour and place the squares inside to make a case. Bake them for 5-10 minutes until golden brown and let them cool on a cooling rack.
- Break the chocolate up and place it in a mixing bowl with the butter. Heat the cream on a medium-low heat until it starts to lightly bubble.
- Pour the cream over the chocolate and leave it to melt for a few minutes before stirring them together.
- Pop the cases back into the cold tins because it makes it easier to transport them, and spoon the chocolate mix into the pastry cases.
- Place them into the fridge to harden, then when you’re ready to serve them, just top them with a strawberry.
See? Nothing too fancy or fiddly! They might look posh, but that doesn’t mean that they have to be difficult to make!
What should I serve with these tart bites?
I like to serve these tart bites with some whipped cream and other fresh summer ingredients. In fact, I’d even recommend topping the tarts with a little bit of passion fruit each before adding the strawberry since the acidity of the passion fruit goes very well with the sweetness of the strawberries.
The passion fruit is completely optional, though. If you don’t really like them or have trouble finding them in shops then these mini strawberry pastries are delicious without them!
In fact, if you make these often then you could even try swapping the strawberries with raspberries for some different chocolate berry combinations!
Strawberry chocolate pastry treats
Feeling inspired by tart? Try out these tarts this summer
Check out my other cakes and sweet treats
Individual Dessert Strawberry & Chocolate Tart Bites
- cupcake tin
- ceramic baking beans
- Mixing bowl
- 1 packet (1 packet) pre rolled shortcrust pastry (approximately 350g)
- a little plain flour for dusting
- 100 grams (3.53 oz) plain chocolate
- 50 grams (1.76 oz) milk chocolate
- 125 ml (125 ml) double cream / heavy cream
- 1 tbsp (1 tbsp) unsalted butter
- 300 grams (2.0 cups) Strawberries
- 3 (3 ) passionfruits (optional)
- Remove the shortcrust pastry out of the fridge and leave to warm up to room temperature.
- Preheat the oven to 180ºC / 160ºC fan / 356ºF / Gas Mark 4.
- On a lightly floured surface lay out the pastry and roll to make it a little thinner.
- Cut the pastry into squares. Approximately 4 squares by 3 squares. Approximately 6cm square. It doesn’t need to be perfect at all.
- Lightly dust cupcake tins with flour and place the squares in side to make a case.
- Pop them in the oven for 5-10 mins until golden brown.
- When they’re cooked remove from the cupcake tin and leave to cool on a cooling rack. Leave the cupcake tins aside for later.
- Break up the chocolate and add it to a mixing bowl along with the tablespoon of butter.
- In a pan heat the cream on a low/medium heat until it starts to lightly bubble.
- Pour over the chocolate and leave to melt for a few minutes and then stir together.
- Pop the cases back in the cold tins (it makes it easier to transport) and spoon the chocolate mix into the pastry cases.
- Pop back in the fridge to harden.
- When you’re ready to serve them top them with a strawberry and serve.
- (optional) Add a little passion fruit to the chocolate before the strawberry to add a tart flavour to compliment the fresh and sweet flavour of the strawberry.
Please note that the nutrition information provided above is approximate and meant as a guideline only.