Naughty but oh so nice. These individual tartlets look great when piled on a tray.

Ingredients: (Makes 8)

• 140 g/5 oz unsalted butter, cubed
• 2 tablespoons caster sugar
• 1 egg yolk
• 225 g/8 oz plain flour, sifted
• 300 ml/10 fl oz cream
• 275 g/10 oz dark chocolate
• 2 eggs, separated
• 2 tablespoons rum
• 455 g/1 lb raspberries, washed
• 3 tablespoons redcurrant jelly

Method:

Preheat the oven to 200ºC/400ºF/Gas mark 6. Put the butter, sugar and egg yolk in a food processor and process until smooth. Add the flour and process until just combined. Do not over-process or the pastry will be tough.

Turn onto a lightly floured surface and knead very gently until smooth and soft. Wrap and chill in the refrigerator for 30 minutes. Before use, remove the pastry from the refrigerator to return to room temperature. Roll out the pastry on a surface lightly dusted with flour.

Cut 8 discs using a 9-cm/3½-inch biscuit cutter and use to line 8 loose-based tartlet tins. Bake blind for 10 minutes. Remove the beans and paper and bake for 5 minutes more. Allow to cool in the tins and set aside. Lower the temperature to 190ºC/375ºF/Gas mark 5. Put the cream and chocolate in a non-stick saucepan and heat gently until the chocolate has meted. Remove from the heat and allow to cool. Beat the egg whites using an electric whisk until stiff peaks form. Stir the rum and yolks into the melted chocolate before gently folding in the egg whites.

Divide the mixture between the 8 pastry cases and bake for 10 minutes until just set. Allow to cool in the tins. Transfer to the refrigerator to chill for 3 hours or overnight. Remove the tartlets from the tins and top each with raspberries. Melt the redcurrant jelly with 1 tablespoon water in a saucepan. Drizzle a little of the glaze over each tart. Serve warm or cold.