150g all-purpose flour
40g icing sugar
1 tsp cocoa powder
80g + 10g unsalted butter, softened at room temperature
1 egg yolk
A pinch of salt
1 cup whipping cream
1 cups dark chocolate chips
1 punnet of raspberries
1 Blend the flour, icing sugar, cocoa powder and 80g butter in a food processor until the mixture resembles breadcrumbs. Add the egg yolk and salt, and combine to make a dough.
2 Wrap the dough in cling film and chill for 2 hours, then rest at room temperature for 3min.
3 Cut the dough into 8 pieces. Roll out each piece into 2mm-thick discs.
4 Press each disc into a tartlet mould and trim away the edges. Use a fork to poke holes in the base of the pastry, then wrap each in cling film and chill for 30min.
5 Preheat the oven to 180 deg C. Bake the shells for 20min, until golden-brown. Remove from the oven and cool.
6 Heat the whipping cream over medium heat for 2-3min until it starts to simmer, then pour it over the chocolate chips and 10g butter in a large bowl.
7 Let stand at room temperature for 3min. Stir until smooth, then fill each shell with the warm chocolate sauce until it is full.
8 Leave the tartlets to cool at room temperature, then chill for at least 2 hours.
9 Decorate with raspberries and serve.
This article was originally published in Simply Her February 2014.