chocolate and raspberry tartlets

PREP AND COOKING TIME 1 H 10MIN
CHILLING 30 MIN
CHILLING 2 H 20 MIN
DIFFICULTY DIFFICULT
Ingredients
125 g / 4 0.5 oz butter
90 g / 3 oz caster sugar
1 egg
250g /9 oz plain flour, plus extra for dusting
4 tsp cocoa powder
water,if needed
FOR THE RASPBERRY JELLIES
250g /9 oz raspberries
1 tbsp caster sugar
500 ml / 18 fl oz water
2 heaped tsp powdered  gelatine
30 raspberries
 FOR  THE FILLING;
400 g / 14 oz plain chocolate, broken
8 tbsp cream,48% fat
60 g / 2 oz butter, diced
 TO DECORATE
basil leaves.

1: Beat the butter and sugar in a mixing bowl until light. Beat in the egg until smooth
2: Sift in the flour and cocoa and mix to soft dough. If is to dry add a little  water. Knead lightly on a floured surface,then wrap in cling film and chill for 30 minutes .
3: For the jellies: put the raspberries  sugar and 200 ml /7 fl oz water in pan. heat  gently and simmer for 10-15 minutes until the fruit breaks down. Press through a sieve and return to the pan. Add the remaining water, bring to a simmer and add gelatine stir to dissolve over a low heat for 1-2 minutes but do not boil. Remove from the heat.
4: Lightly oil 10 small moulds the same size as the tart tins. Pour in most of the jelly , put 3 raspberries on top of each and pour over a little jelly. Chill for 2 hours
5: Heat  the oven to 190 (170 fan) . Lightly grease 10x 8 cm /3 loose based tart ins
6: roll out the dough on a lightly floured surface  and line the tins. Chill for 20 minutes
7:bake the pastry shells for about 12 minutes until firm. Cool in the tins
8: For the filling: put the chocolate, cream and butter in a heatproof bowl over a pan of simmering (not boiling)  water until melted. Stir and spoon into the pastry cases. Leave to set, and then remove from the tins.
9: Remove the jellies from the moulds and place on top of the tarts. Decorate with basil leaves