Tartelettes with chocolate custard and raspberries
Preheat the oven to 180ºC.
Roll out the dough to about 3-5 mm thick. Line the cake tins with the dough and prick into the bottom with a fork.
Bake the bottoms in the oven in 15-20 minutes until golden brown and crisp. Allow to cool.
Put the chocolate mixture in the tarts and spread the raspberries over it. Sprinkle before serving with icing sugar.
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