chocolate tarts
with raspberry

Place the chocolate and cream in the top of a double boiler over medium heat and stir until melted and smooth. Mix in the raspberry extract, if using. Transfer to a bowl and refrigerate for 20 minutes. Remove and stir, then refrigerate for a further 20 minutes. Repeat the process twice more and continue chilling for 4 hours or overnight.

Meanwhile, to make the pastry, sift the flour and cocoa together into a bowl. Place the butter and icing sugar in the bowl of an electric mixer and beat for 1–2 minutes or until light and creamy. Add the egg yolk and combine well. Add the flour mixture and beat until just combined. Shape into a disc, wrap in plastic wrap and refrigerate for 1–2 hours.

Preheat the oven to 180°C (350°F/Gas 4).

Roll the dough into 50 x 8 g (¼ oz) balls. Place each ball in a 3.5 cm (1¼ inch) fluted tartlet tin and press the pastry into the base and sides. Freeze for 10 minutes.

Place the pastry cases on baking trays and bake for 7–9 minutes or until golden and cooked. If the pastry puffs up, use a teaspoon to gently push it down. Cool in the tins for 8–10 minutes, then turn out onto wire racks to cool completely.

Transfer the chocolate mixture to the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until soft peaks form. Transfer to a large piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe into the cases. Top with a raspberry.

MAKES ABOUT 50

400 g (14 oz) dark chocolate (65% cocoa solids), finely chopped

550 ml (19 fl oz) thickened cream

2 tablespoons natural raspberry extract (optional)

50 fresh raspberries

CHOCOLATE SHORTCRUST PASTRY

175 g (6 oz) plain (all-purpose) flour

25 g (1 oz) cocoa powder

125 g (4½ oz) unsalted butter, at room temperature

80 g (2¾ oz) icing (confectioners’) sugar

1 egg yolk