Triple Chocolate Tarts

Pastry ingredients:

• 125g unsalted butter
• 90g castor sugar
• 1 egg
• 30g cocoa
• 250g plain flour

Pastry method:

• 1. Cream butter and sugar in food processor.
• 2. Add egg and then gradually add cocoa and flour.
• 3. Knead to bring together and then chill pastry for 30 mins.
• 4. Line four individual pastry cases. Leftover pastry can be frozen. Blind bake at 190C for 10 minutes. Remove paper/beans and reduce oven to 180C.
• 5. Cook pastry for further 10-15 mins or until bases cooked through. Let pastry cool in cases.

Filling ingredients:

• 1 tub chocolate crème dessert
• Cocoa powder
• Fresh berries – raspberries, blueberries, strawberries

Filling method:

• Spoon the chocolate crème dessert into cooled tart cases. Dust with cocoa powder. Pile the mixed berries onto the tarts. Serve with cream if desired.