• 225 g (7½ oz) plain dark chocolate
  • 300 ml (½ pint) double cream
  • 8 ready-made all-butter pastry cases, about 7 cm (3 inches) in diameter
  • 2 tablespoons cocoa powder (optional)
  • 200 g (7 oz) fresh raspberries
  • plain dark chocolate curls (see page 12)

Melt the chocolate in a bowl over a pan of simmering water (see page 10). Warm the cream gently in a pan, then stir into the warm chocolate.

Arrange the pastry cases on a tray. Pour in the chocolate cream and chill for 1 hour.

Top the tarts with raspberries, dust with cocoa powder, if using, and finish each tart with a couple of long chocolate curls.

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