2 sheets ready rolled sweet, short pastry
1 ¾ cups Cream
1 cup dark chocolate drops
2 egg yolks, lightly beaten
¾ cup frozen raspberries, thawed and crushed coarsely with a fork
juice and zest of 2 oranges
juice of 1 lemon
¼ cup Chelsea Caster Sugar

Preheat the oven to 180°C.
Line six 10cm diameter tart tins with the pastry and prick all over with a fork. Place in the oven for 15-20 minutes or until the pastry is well browned. Remove from the oven and set aside.
Bring 1 cup of the cream to the boil. Remove from the heat and stir in the chocolate. Stir until smooth. Whisk in the egg yolks.
Fill the tart cases with the chocolate mixture and place in the oven for 10-12 minutes or until just set.
Remove from the oven and cool to room temperature.
To make the citrus syrup, put the juices, zest and sugar in a small saucepan and bring to the boil. Simmer for 5 minutes until syrup. Remove from the heat and cool.
Whip the remaining cream and fold in the raspberries. Serve the tarts on individual plates with a little syrup around each and raspberry cream on top.