Ingredients

• 110g/4oz unsalted butter
• plus extra for greasing
• 225g/8oz plain flour
• plus extra for flouring
• pinch salt
• 2 tbsp caster sugar
• 2 tbsp ground almonds
• 1 free-range egg
• lightly beaten
• 2-3 tsp cold water
• 275g/10oz dark chocolate
• min 70% cocoa solids
• 3 medium free-range eggs
• 40g/1½ oz caster sugar
• 60ml/2½ fl oz double cream
• 8 fresh figs
• 250g/9oz raspberries
• 2 tbsp icing sugar
• 1 tbsp lemon juice
• ready-made white chocolate ice cream
• fresh mint sprigs
• to garnish

Directions

• For the pastry
• place the butter
• flour
• salt
• caster sugar and ground almonds into a food processor and blend until the mixture resembles fine breadcrumbs.
• Add the beaten egg and 2-3 tsp cold water and blend until a dough is formed.
• With floured hands
• turn the dough out of the food processor and knead very gently to bring together. Flatten the dough slightly
• cover in cling film and place in the fridge to rest for at least 30 minutes
• preferably 1-2 hours.
• Preheat the oven to 190C/375F/Gas 5.
• Lightly grease 4 x 10cm/4in fluted tart cases with butter.
• Lightly flour the work surface and divide the pastry into four. Roll out each piece of pastry so that it is slightly bigger than the tart cases.
• Place the pastry into each tart case and push into the edges
• leaving the excess pastry hanging over the top. Place a sheet of baking parchment into each case and fill with baking beans or rice.
• Place the tart cases onto a baking sheet
• transfer to the oven and bake for 15 minutes
• or until just golden-brown. Remove from the oven
• remove the baking parchment and beans and return to the oven for another five minutes.
• Remove from the oven
• trim the excess pastry from the top of the tart to give a clean edge and set aside.
• For the filling
• place the chocolate into a bowl over a saucepan of simmering water and heat until melted.
• Place the eggs and sugar into a clean bowl and whisk together until pale.
• Pour the melted chocolate into the eggs along with the cream and mix well to combine.
• Scoop the flesh from four of the figs and add to the chocolate mix
• stirring carefully.
• Spoon the chocolate mixture into each of the four pastry cases. Slice the remaining figs and place three slices on top of each of the chocolate tarts.
• Place the tarts onto a baking sheet
• transfer to the oven and bake for 10-15 minutes
• or until just set.
• Meanwhile
• for the raspberry sauce
• place the raspberries
• sugar and lemon juice into a food processor and blend until smooth
• then pass the mixture through a sieve to remove the raspberry pips.
• To serve
• place a spoonful of raspberry sauce in the centre of four serving plates. Place a warm fig and chocolate tart on top of the sauce with a scoop of white chocolate ice cream and a sprig of mint
• to garnish.