Chocolate Bakewell Tart

Cream the sugar and butter together.

Sieve the dry ingredients together.

Add the egg and then add the dry ingredients to form a dough.

Rest in the fridge for 1 hour before rolling and lining individual tart rings.

Place 10g of jam into the base of each tart, spread evenly

Gently warm the cream and chocolate together to form a smooth chocolate ganache.

Pipe approximately 10g of ganache into each tart on top of the raspberry jam. 

Melt the butter then stir in the caster sugar and ground almonds. Mix well then stir in the egg.

Pipe 25g of mix into each tart on top of the chocolate ganache.

Bake at 180c for 20-22 minutes

Once cooled, dust with icing sugar