Chocolate and Raspberry Tarts

Pastry

• 150 g plain flour, plus extra for dusting
• 90 g unsalted butter, diced (1 cm) then frozen for 30 minutes
• 25 g cocoa powder
• 45 g icing sugar
• 1 medium egg

Filling

• 400 g fresh raspberries
• 2 Tbsp icing sugar, plus extra for dusting
• 200 g dark chocolate, small pieces or callets
• 300 g double cream