The chocolate pastry is very fragile but don't worry if it falls to pieces (mine did) just patch it back together making sure there are no gaps. You could also freeze it if you end up with some left over!
For the chocolate pastry:
60g caster sugar
30g dark chocolate, melted and cooled
125g plain flour
15g cocoa powder
1 egg yolk (free range)
1. Beat the sugar and butter together until creamy and add the cooled chocolate. 2. Sift in the flour and cocoa to the sugar and butter then add the egg yolk. 3 mix to a smooth dough. 4. Shape into the ball and wrap in cling film then leave it in the fridge for 30 minutes. 5. Roll the pasrty out on a floured surface to about a 5mm thickness (make sure it's fridge cold). Cut around tartlet tins and press into them, pricking the bottom with a fork. Place in a preheated oven at 200C for 11-12 minutes. 6. Leave in the tins for 10 minutes to firm up then place on a cooling rack.
For the chocolate truffle filling:
250ml double cream
250g dark chocolate (70% minimum cocoa solids)
1. Heat up the milk and 125ml of cream in a pan. 2. Break up the chocolate in a bowl and pour over the heated cream and milk stirring until the chocolate is melted and smooth. 3. Whip up the rest of the cream to soft peaks and fold into the chocolate mixture. 4. Spoon into the tartlet cases and stud with raspberries and dust with icing sugar. Serve at room temperature.