-
Divide the pastry into 4
portions and roll each piece out on a lightly floured
surface until 3 mm thick. Press the pastry lightly into 4
individual tart tins and freeze for 30 mins. Preheat the
oven to 180C.
-
Line the pastry sells with
baking paper and baking beans. Bake for 10 minutes.
Remove paper and beans and bake for a further 10 mins, or
until the pastry is golden, crisp and thoroughly cooked.
Allow to cool on wire racks.
-
Increase the oven temperature
to 190C/ fan 170C/ Gas 5.
-
Place the butter and the
chocolate in a heatproof bowl over a saucepan of hot water
over a low heat and warm until both have melted. Stir,
remove from the heat and allow to cool for 5 mins.
-
Place egg yolks, eggs and
sugar in a bowl and beat until thick and creamy. Add the
chocolate mixture and mix well. Pour into the pastry
cases.
-
Bake the tarts for 5 minutes.
Remove from the oven . Leave to cool and arrange the
raspberries on top of the tarts. Serve with whipped cream.
DAILY
DINNERS 
