100g plain flour

50g cold butter

1 small egg

1 tablespoon icing sugar

100g dark chocolate

100ml double cream

1-2 tablespoons caster sugar

A few drops of vanilla essence

300g strawberries

Cocoa powder

Put the flour and diced butter in a bowl and rub with your fingertips until the two ingredients come together into a breadcrumb-like consistency

Add the egg and icing sugar and mix well into a dough. If the mix is too wet, add more flour. If too dry, add a little water

Roll out the dough and cut into four discs, each the size that will line a 10cm tartlet tin. Line with parchment and place a handful of baking beans on top. Heat the oven to 180oC and bake for 15 minutes

Remove the parchment and baking beans and leave to cool

Melt the chocolate and spread thinly over the inside of each pastry case

Whisk the double cream with the sugar and vanilla essence until firm then divide between the chocolate lined pastry cases

Finally, top the tarts with some sliced strawberries and a sprinkling of cocoa powder