Ingredients

Step by step

1. Divide the pastry into 4 equal pieces and roll each piece out on a lightly floured surface to 4mm thickness. Use the rolled-out pastry to line four 11cm x 10cm heart-shaped tartlet tins. Prick the bases with a fork; chill for 30 minutes. Heat the oven to 200°C, fan 180°C, gas 6. Put a baking sheet in the oven. 
2. Line the pastry cases with foil and fill with baking beans. Bake on the hot baking sheet for 15 minutes, then remove the foil and beans and bake for a further 5 minutes until golden. Leave to cool completely.
3. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove 2 tablespoons of the melted chocolate and coat the insides of the pastry cases with it, using a pastry brush. Chill for 30 minutes until set.
4. Stir the butter into the remaining melted chocolate until it has melted (place the bowl back over the simmering water, if necessary). Stir in half the cream until thoroughly blended. Chill the mixture for about 30 minutes or until thickened.
5. Whip the rest of the cream to soft peaks then fold in the crushed raspberries. Divide the mixture between the pastry cases and gently level the surface.
6. Whisk the egg white in a grease-free bowl until stiff peaks form. Gradually whisk in the sugar to form a firm, glossy meringue. Fold into the chilled chocolate mixture. Spoon into a large disposable piping bag fitted with a 1cm star nozzle. Pipe swirls of the chocolate mousse into each tart to cover the cream filling. Sprinkle with freeze-dried raspberry pieces and chill until ready to serve.
    
   This recipe contains raw egg.