Name: Chocolate Custard Mini Tarts with Raspberry Caramel
Prep time: 60
Cook time: 20
Yield: 8
Ingredients: For the pastry:; 85g unsalted butter, room temp; 85g caster sugar; 3 egg yolks; ¼ tsp vanilla extract; 190g plain flour; ¼ tsp salt; For the raspberry caramel:; 250g raspberries; Squeeze of lemon; 225g caster sugar; 60ml water; +- 75ml double cream; 60g unsalted butter; Pinch of salt; For the chocolate pastry cream:; 315ml milk; ½ tsp vanilla extract; 3 egg yolks; 50g caster sugar; 20g cornflour; 15g butter; 100g milk chocolate, melted

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