To make the sweet pastry, place the butter and sugar in a bowl and beat together until fluffy and creamy.

Add the egg and beat to combine.

Add the flour and the salt and mix until just combined.

Lightly flour your hands, then pat the dough (it will be quite soft) into 3 portions.

Wrap each portion in waxed paper, keep one to use for the tarts and refrigerate or freeze the other two for later use.

Grease 30 mini muffin tins (about 5cm in diameter).

Roll out the pastry portion between two sheets of baking paper until it is about 5mm thick.

Cut out pastry rounds to fit your muffin tins, then press into the tins and repair any cracks.

Chill for at least 10 minutes while you preheat oven to 160°C.

Bake blind for 12-15 minutes, or until you can lift out the baking paper and baking beans or rice without it sticking to the pastry. 


Be careful not to overcook the pastry or it will be too dark when cooked for the second time.

Return empty cases to the oven until pastry is golden and crisp (another 10 minutes).

Allow pastry cases to cool before removing 
from tins.

Pipe chilled Chocolate Ganache into the cooled pastry cases. If you prefer a smooth finish, warm the ganache and pour it into the tart cases.

Chill until the filling is set (about an hour).

Just before serving, garnish each tart with a fresh raspberry.