Carême Pastry

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	Serves 8 to 10

1 x 20cm blind‐baked chocolate pastry tart shell (250g block Carême Dark Chocolate Pastry)
Or 6 x 10cm blind‐baked chocolate pastry tart shells
50g white chocolate melted
250g mascarpone
100ml thickened cream
500g fresh raspberries

Pre heat oven to 160ºC and prepare pastry shell for blind baking according to instructions on packet. Once pastry shell is ready, set to one side to cool.
Melt the chocolate in a double boiler over low heat.
Mix the mascarpone and thickened cream together and then fold in the melted chocolate, add a little extra cream if too thick.
Fill cooled chocolate tart shell with cream mixture and top with fresh raspberries, dust with icing sugar before serving