These heavenly chocolate tarts are not only a mouthful of chocolate raspberry heaven, but they are also so easy to make.
For the pastry:
150g (5oz) plain flour
4 level tablespoons icing sugar
Pinch of salt
100g (3½ oz) unsalted butter
1 Clarence Court Burford Brown egg yolk
4 tablespoons raspberry conserve
For the filling:
284ml carton whipping cream
2 tablespoons liquid glucose
200g bar dark chocolate
50g (1¾ oz) unsalted butter
Few drops of vanilla extract
Fresh raspberries and chocolate curls or fans, to serve
Icing sugar, to dust
Pre heat the oven to 180°C (350°F, gas mark 4).
Pour flour, icing sugar and salt into a bowl and stir. Cut the butter into smaller pieces before adding it to the flour and rubbing together.
Add the Burford Brown egg yolk and bind together (if required, add 1-2tbsp of water to get the desired consistency). Wrap the pastry in cling film and leave to chill it for around 15 mins.
Roll the pastry and use it to line the tins. Prick the bottom of the pastry and line with backing parchment and baking beans before putting it in the oven to bake for 12-15 minutes.
Remove the baking parchment and baking beans then return to the oven to bake for a further 3-5 minutes or until the pastry is cooked through.
Take out of the oven and leave to cool.
Remove the pastry from the tin and cover the bases with jam.
For the chocolate filling, carefully bring cream to the boil and remove from the heat. Stir in liquid glucose and pour over the chocolate, stirring until its melted. Add butter and vanilla extract and stir until melted. Pour the chocolate into the cases. Chill until filling has set.
Decorate with raspberries to finish.