Chocolate and raspberry tarlets

• 
  
  For the chocolate pastry
• 50g (2oz) unsalted butter, softened
• 40g (1½oz) icing sugar
• 1 medium egg yolk
• 40g (1½oz) cocoa powder
• 75g (3oz) plain flour
• For the filling
• 100g (3½oz) luxury plain chocolate
• 40g (1½oz) caster sugar
• 16 whole Organic raspberries

To make the chocolate pastry, place the butter, icing sugar, and egg yolk in a bowl and stir with a wooden spoon until smooth. Sift in the cocoa powder and flour and mix to a dough. Roll into a ball, flatten and chill in the fridge for 20 minutes.

Preheat the oven to gas 4, 180°C, fan 160°C and grease 4 individual 11cm (4 in) flan tins. Remove the pastry from the fridge and divide into four pieces. Place each piece in an individual tart tin and press into place with your fingers. Then chill in freezer for 10 minutes.

Set the tins on a baking tray then place a square of parchment into each pastry case, fill with baking beans or rice and bake for 10 minutes.

Remove the baking beans and parchment and return to the oven for a further 5 minutes until set. Set aside, and increase the oven temperature to gas 6, 200°C, fan 180°C.

Next, make the filling. Melt the chocolate in a bowl over a pan of boiling water then cool slightly.

In a separate bowl, whisk the egg whites until peaks start to form, then add the sugar gradually, whisking the whole time.

Mix the egg yolks into the cooled melted chocolate. Stir a spoonful of the egg whites in to loosen the mixture, then carefully fold in the remainder of the egg whites. Spoon half the mousse mixture into the tartlet cases, then divide the raspberries evenly between the 4 tartlets. Top with the remaining mousse mixture.

Cook for 12 minutes until just firm, but still slightly wobbly in the centre. Serve immediately with whipped cream and more raspberries. Eat warm or cool.