100 g good-quality dark chocolate (70% cocoa solids)
Method
Preheat your oven to 170°C/325°F/gas 3. Grease four 10cm
loose-bottomed tart tins with a little butter. Divide the pastry into
four. Roll out each quarter to the thickness of a £1 coin, then line the
tins with the pastry. Chill for 20 minutes in the fridge. Cover each
pastry case with greaseproof paper, fill with rice or dried beans, and
bake blind in the preheated oven for 10 minutes.
Remove the cases from the oven, tip out the rice or beans and take out
the lining. Place the cases back in the oven and bake for a further 5
minutes until golden brown. Take the cases out and let them cool down
completely.
Whip the yoghurt, mascarpone, icing sugar and orange zest in a mixing
bowl until light and shiny. Keep it in the fridge until the pastry cases
are cool.
Divide the creamy mix between the cooled pastry cases and level with a
spoon. Place the raspberries lightly on the cream – no need to push. Put
the chocolate in a heatproof bowl over a pan of simmering water until
it has completely melted.
Carefully remove the hot bowl and drizzle each tart with chocolate. Serve straight away or keep in the fridge for later.
Tip: Strawberries or blackberries on top of the tarts will be delicious too.
