Summer Produce Mini Tarts

Taking advantage of the last summer produce of beautifully red fruits and having an unexpected invitation for a lunch at my cousin's I reached for a recipe that's unfailingly good and looks adorable - white chocolate mini tarts with a twist of vanilla and delicious red fruits. These tarts are simple to make and look stunning, besides the fact that they're super yummy especially because the balance of swetness and tartness is just perfectly achieved by their small size. Colourful, festive and packed with falvour...What are you waiting for?

Ingredients:

• blackberries, strawberries, raspberries, gooseberries
• 2 shortcrust pastry sheets
• 200g white Chocolate
• 2 drops vanilla extract
• 200 ml cream
• 2 gelatine sheets

Preheat the oven to 200ºC. Bake the dough pricking the bottom with a fork and  set aside to cool after baked. Put the gelatin in a bowl with cold water. In a small saucepan, heat the cream. Out of the heat, add the gelatin previously drained. Mix to dissolve the gelatin and pour the hot cream into a bowl containing the  chocolate cut into pieces and the vanilla extract drops and then mix for a creamy ganache. Put the cream into the crusty  tart. Let cool completely and decorate with the fruits. Place the pie in the freezer for about 20 m and then take it to the refrigerator for at least 1 hour.

Ingredientes:

• amoras, morangos, framboesas, groselhas
• 2 folhas massa quebrada
• 200 gr de Chocolate branco
• 2 gotas de extrato de baunilha 
• 200 ml de natas
• 2 folhas de gelatina

Pré-aqueça o forno a 200ºC. Coza a massa picando o fundo com uma garfo e deixe de parte à arrefecer.Demolhe as folhas de gelatina numa taça com água fria. Numa caçarola pequena, aqueça as natas.Fora do lume, junte a gelatina previamente escorrida.Mexa até dissolver a gelatina e deite o creme quente numa tigela contendo o chocolate partido em pedaços e as gotas do extrato de baunilha e, de seguida, misture para obter um chocolate cremoso.Verta o preparado sobre a base da tarte. Deixe arrefecer completamente e decore com as frutas. Coloque a tarte no congelador cerca de 20m e leve depois ao frigorífico pelo menos 1 hora.