Wimbledon Strawberries Chocolate Tart

This recipe is quick and easy to make and perfect for your Wimbledon finals party. It is made of a crisp shortcrust base, filled with a chocolate truffle mix and topped with fresh strawberries.

Any excuse to enjoy more strawberries during the tennis is fine by me.

Makes 6 little tarts
I got my tart tins from Lakeland.

Ingredients
1 packet pre rolled shortcrust pastry (approximately 350g)
Plain flour for dusting
100 grams plain chocolate
50 grams milk chocolate
125 ml double cream
1 tbsp unsalted butter
300 grams Strawberries
3 passionfruits (optional)

Instructions
1. Remove the shortcrust pastry out of the fridge and leave to warm up to room temperature and preheat the oven to 180ºC/160ºC fan.
2. On a lightly floured surface lay out the pastry and roll to make it a little thinner.
3. Drape the pastry over the tins and gently push into the corners and cut off any excess.
4. Add a layer of greaseproof paper and top with baking beans or dried pasta to hold it down.
5. Pop them in the oven for 5-10 mins until golden brown.
6. When they’re cooked remove from oven. Remove the beans or pasta along with the greaseproof paper and allow to cool.
7. Break up the chocolate and add it to a mixing bowl along with the tablespoon of butter.
8. In a pan heat the cream on a low/medium heat until it starts to lightly bubble.
9. Pour over the chocolate and leave to melt for a few minutes and then stir together.
10. Spoon the chocolate mix into the pastry cases.
11. Pop back in the fridge to harden.
12. 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.