For the pastry dough: In a stand up mixer with a paddle attachment add the sugar and ground almond, mix. Add the soft butter and

cream together, and incorporate 1 whole egg, mixing well. Then add in half the flour into the mixer and combine.

The second half of the flour should be added by hand on the bench top, by gently working the flour into the dough little by little without kneading it.

It is necessary to incorporate all of the flour.

Once you have a smooth, ball, roll out the dough between 2 pieces of parchment

paper until about 1 mm thick and freeze lying flat for at least 1 hour.

Brush the tart rings with butter. Remove the dough from the freezer. To line the molds with the dough you can use the ring mold as a cookie cutter pushing it directly into the firm dough, this will create the base of the tart.

With the remaining dough cut out 6 long strips around 2 cm wide and place them around the rim of the tart mold in contact with the base, making sure that it is firmly in contact with the mold and has a straight edge. With a sharp knife trim off the excess with the mold, avoid any rough edges as these will burn when baked. In both cases prick all around the base of the mold with the fork to prevent dough from ballooning while cooking, cover the dough with

parchment paper that should cover the bottom and sides of the tart and fill the parchment paper with pie weights (uncooked rice or

lentils will work).

Bake at 350 F about 10-12 minutes, remove the pie weights and parchment paper and continue cooking for a further 5 min until just lightly browning, remove and cool 5 minutes before adding the chocolate filling.

For the chocolate filling

Preheat the oven to 350F

Bring cream to a simmer, and pour across the chocolate to melt it down to a ganache. In a separate bowl beat the egg and the milk

together (these ingredients should be at room temperature.) Slowly pour the egg and milk mix into the ganache mixing slowly with a

spatula as not to incorporate any air or bubbles. Then pour into prebaked tart shells, place tarts in oven and turn the oven off and bake

with oven off for about 15 minutes, or until just set. Cool 2 hours before eating.

Top with fresh raspberries and dust with icing sugar, or with caramelized walnuts.