Chocolate and raspberry tarts

Instructions

1. Using a food processor, combine the flour and cocoa. Add the spread and process until mixture resembles fine breadcrumbs. Add the egg and 1 tablespoon cold water and process until the mixture forms a dough. Turn the dough onto a lightly floured surface and knead until smooth. Divide into 6 even portions. Roll the portions into balls and flatten into patties. Place the patties on a plate and cover with plastic wrap. Place in the fridge for 20 minutes or until firm.
2. Preheat oven to 180˚C. Grease six 7cm (base measurement) x 2.5cm deep fluted flan tins. Roll the pastry out between 2 sheets of pastry until 3mm thick. Line the prepared tins with pastry. Trim excess. Prick base with a fork. Place on a baking tray and place in the fridge for 15 minutes to chill.
3. Line the pastry cases with baking paper and fill with pastry weights or dried beans. Bake for 15 minutes. Remove paper and weights and bake for a further 5-8 minutes or until the pastry is cooked. Set aside to cool.
4. Meanwhile, place the custard, sugar and extra cocoa in a small saucepan and stir, without boiling, until combined and heated. Whisk the gelatine and 2 tablespoons cold water in a small microwave-safe bowl. Set aside for 3 minutes to stand. Microwave on High (100%) for 30 seconds or until gelatine has dissolved. Set aside for 2 minutes to cool. Stir the gelatine mixture into the custard mixture until combined. Pour the custard into the pastry cases. Place in the fridge for 2 hours or until set. Top the tarts with raspberries and dust with cocoa powder.