Looking spooktacular, these mini tarts aren’t just for Halloween. You can swap the pastry pumpkins for hearts or flowers, or any other shape you like! The filling is a smooth milk chocolate pastry cream, or custard, and then topped with a sweet but slightly tart caramel flavoured and coloured with real raspberries. There are three elements to this dessert, and although it may look like a long and complicated recipe, each part is simple to make. But, we have included little “cheats” for the chocolate custard and caramel at the end of their instructions if you’re short on time or just looking for a quicker way to whip up batch.