Mini Chocolate & Raspberry Tarts


For the shortbread bases

  • 140g plain flour
  • Pinch salt
  • 35g icing sugar
  • 115g unsalted butter, cubed

For the chocolate ganache

  • 300ml double cream
  • 300g milk chocolate, broken into pieces

To decorate

  • 20 raspberries


  1. Preheat the oven to 160°C/Gas 3.
  2. To make the shortbread bases, mix the flour, salt, icing sugar and butter in a food processor until they come together in a ball.
  3. Spoon 14g of dough into a 12 hole mould and push down with the press. Chill in the fridge for 30 minutes.
  4. Bake for 20-25 minutes until the shortbread is beginning to turn golden. Remove from the oven and leave to cool in the tin.
  5. To make the ganache, bring the cream to the boil in a small saucepan. Remove from the heat and add the chocolate pieces. Leave for 5 minutes then gently stir with a spatula until the chocolate is completely melted and combined.
  6. Divide the ganache between the moulds and top each tart with a raspberry. Chill for 3 hours until set or leave overnight in the fridge if required.

Tip: Save time by baking the shortbread bases 2 or 3 days ahead and storing in an airtight container.