WHITE CHOCOLATE FRUIT TARTS

Makes 6

• 100g (3½oz) butter or margarine

• 145g (5oz) plain flour

• 25g (1oz) cocoa powder

• 35g (1¼oz) icing sugar

• 1 large egg yolk

For the filling

• 225ml (8fl oz) double cream

• 150g (5½oz) white chocolate

• 1tsp vanilla extract

• 1 large egg, plus 1 egg white

• 200g (7oz) mixed berries, fresh or frozen and thawed

• Mint leaves, to decorate (optional)

To make the pastry (or you can use 250g readymade dessert pastry), place the butter or margarine, flour, cocoa and icing sugar together into a food processor and whizz until it forms fine crumbs (or place in a bowl and rub together with your fingertips). Add the large egg yolk and 1tsp water and whizz again until it begins to clump together, then turn out onto the work surface and bring the dough together with your hands. Shape into a thick sausage.

Divide into 6 equal pieces and place one piece into each of 6 x 10cm tartlet tins, pressing the dough evenly onto the base and up the sides of the tins. Chill for 15 minutes or freeze for 5 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Line the pastry cases with circles of baking paper and fill with baking beans. Bake for 15 minutes then take out of the oven and remove the paper and beans. Reduce the oven temperature to 150°C/fan 130°C/gas 3.

For the filling, heat the cream in a small pan until almost boiling. Remove from the heat and add the chocolate and vanilla. Leave for 5 minutes, then stir until smooth. Beat the egg and egg white together, then beat into the cream mixture. Pour into the pastry cases and bake for 15 minutes until just set – the centre will still have a slight wobble. Leave to cool and serve topped with berries and mint leaves, if using. They will keep in the fridge for up to 3 days.