Round 5 (BLO): Ch 2. Working in the back loop only:
Work 1 dc in each of the first 4 sts.
Then work: repeat 7 times.
Sl st into the first dc to join. (39 sts total)
Round 6: Ch 3. Work repeat 13 times around. Sl st into the first st to join. Fasten off leaving a long tail for seaming. (39 sts)
Part 3: Assembling & Stuffing the Tart Body
Place the pink cheese ball dome on top of the brown tart shell base, aligning their 39 edge stitches.
Thread the long brown yarn tail onto a tapestry needle.
Sew the two pieces together by going through the front loops only of both pieces all the way around.
Stop when about three-quarters closed, stuff the tart firmly with polyester fiberfill so it forms a rounded, smooth dome, and then finish sewing closed. Secure and hide the tail inside.
Part 4: Tart Crust Rim & Fluted Edge
Turn the assembled tart so you are working into the exterior ridge created where the shell meets the filling.
Round 7:
Reattach brown yarn with a sl st into the slip stitch area from Round 6.
Ch 3.
Work 2 FPdc around the two front post stitches of Round 6, then work 1 regular dc into the seam area between the crust and pink filling.
Repeat this group 13 times around.
Sl st into the first st to join.
Round 8 (Scalloped Edge):
Ch 2.
Work 2 FPdc around the post of the first stitch (FPdc increase).
Work 1 FPdc around the post of the second stitch.
Work 1 sl st into the third stitch, then ch 1.
Repeat 13 times around to create the fluted crust rim.
Sl st to finish, fasten off, and hide the yarn tail neatly inside the tart.
Part 5: Chocolate Drip Topping
Using dark brown yarn and a 2.0 mm hook.
Rounds 1–3: Crochet the first 3 rounds identical to the pink cheese ball:
Round 1: MR, ch 1, 6 sc, sl st, ch 1. (6 sts)
Round 2: 6 sc inc, sl st, ch 1. (12 sts)
Round 3:repeat 6 times, sl st.(18 sts)
Round 4 (Chocolate Drips):
Work the following pattern 3 times around the circle:
Short drip: Ch 5. Starting in the 3rd chain from hook, work 1 dc, in next ch work 1 hdc, in next ch work 1 sc. Skip 1 stitch on the main circle, sl st into the next stitch.
Long drip: Ch 4. Starting in the 3rd chain from hook, work 1 dc, in next ch work 1 tr. Skip 3 stitches on the main circle, sl st into the next stitch.
Fasten off and weave in the ends.
Glue the chocolate topping centered on the very top of the pink cheese dome, letting the drips drape down naturally.
Part 6: Miniature Strawberry
Using red and light green yarn and a 2.0 mm hook.
Round 1 (Red): Start with a magic ring. Ch 1, 6 sc into ring, sl st, ch 1. (6 sts)
Round 2:repeat 3 times, sl st, ch 1.(9 sts)
Round 3:repeat 3 times, sl st, ch 1.(12 sts)
Rounds 4–5: Work 12 sc even. Sl st, ch 1. (12 sts)
Round 6 (Switch to Green): Work 12 sc even. Sl st, cut yarn leaving an 8-inch tail.
Finishing the Strawberry:
Lightly stuff the strawberry with fiberfill.
Thread the green tail onto a needle. Weave the needle through the front loops only, skipping every other stitch around (picking up 6 loops total).
Pull the yarn tail tight like a drawstring to gather and close the top completely. Knot securely and hide the tail inside.
Using white embroidery thread or thin yarn, stitch small vertical dashes across the red berry to represent strawberry seeds.
Apply glue to the bottom of the strawberry and set it firmly in the center of the dark chocolate topping.
Part 7: Cream Swirl & Final Details
Using pastel aqua, light blue, or cream yarn.
Leave a short tail, create a slip knot, and chain 40.
Fasten off and trim both end threads closely.
Apply small dots of craft glue or hot glue around the base of the strawberry.
Wrap the chained cord in an upward spiral around the base of the strawberry like piped whipped cream. Press gently until set.
Your strawberry chocolate fancy tart is now complete!
Category: Amigurumi
