5 oz chocolate cream biscuits
4 oz unsalted butter, melted
1/2 pint thickened cream
1 tsp vanilla extract
9 oz good-quality dark chocolate, roughly chopped
10 .5 oz fresh raspberries
1 tbs icing sugar
1/2 cup cocoa powder, to dust
Lightly grease the base and sides of four 3 x 3/4 inch loose-bottomed tart pans.
Process biscuits in a food processor until fine crumbs form. Add melted butter and process until well combined. Press biscuit mixture firmly over bases of tart pans to cover. Chill while you make filling.
Heat 3/4 of cream in a pan with vanilla over low heat and bring to just below boiling point. Remove from heat, add chocolate and stir until melted. Transfer to a bowl and cool completely.
Using a fork, crush half the berries in a bowl. Spread over biscuit bases, then cover with chocolate mixture. Cover and freeze for 2-3 hours until firm. (Remove from freezer 30 minutes before serving.)
Combine icing sugar and remaining berries in a bowl. Crush with a fork until sugar dissolves. Press mixture through a fine sieve into a bowl and discard seeds.
Whip remaining cream and swirl through berry puree. Dust tarts with cocoa - for a decorative pattern, place a paper doily over plate, dust with cocoa, then remove doily. Top with berry cream.