Dark Chocolate And Raspberry Tarts

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• Step 1

  Preheat the oven to 180°c (350°f/Gas 4) and grease the muffin tin.

• Step 2

  Make the pastry as described on page 202. Chill in the fridge for 30 minutes then roll it out on a lightly floured surface until it is about 5 mm (¼ in) thick. Cutout 8 circles with a 9-cm- (31/2- in-) round cookie cutter, and gently press the pastry circles into the greased muffin tin. Line each tart case with greaseproof (wax) paper, fill with baking beans and 'blind' bake for 15–20 minutes until the pastry is golden brown.

• Step 3

  Remove the tin from the oven, take out the greaseproof paper and baking beans, and set aside to cool. Turn the oven temperature down to 170°c (335°f/Gas 3).

• Step 4

  Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (making sure that the bottom of the bowl does not touch the water). Stir occasionally until the butter and chocolate have melted.

• Step 5

  Remove the bowl from the pan and set aside to cool slightly.

• Step 6

  Using an electric hand mixer, whisk the egg, egg yolk and sugar in a large bowl until glossy, then fold the whisked egg mixture into the melted chocolate and butter mixture.

• Step 7

  Put a tablespoon of jam into each baked tart case. Pour the chocolate mixture into the cases, right up to the top and bake in the oven for 5 minutes.

• Step 8

  Remove from the oven and leave to cool, decorating with fresh raspberries before the chocolate has fully set, then dust with either cocoa or icing sugar.

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