My favourite dish: Christine McFadden's raspberry chocolate tartlets "This dish has proved to be a winner in my cookery classes," says the food writer Christine McFadden, who hosts half-day sessions at her 17th-century house in Dorset. It's perfect for the time of year, and the raspberries, left whole, are allowed to really shine. Chocolate and raspberries are a heavenly pairing, and the ganache filling is a real success. You can make the pastry beforehand and refrigerate it, wrapped in cling film, for at least a couple of days. Just bring it to room temperature before you roll it out. 125g (4½oz) plain flour 3 tbsp caster sugar 85g (3oz) unsalted butter, chilled 2½ tbsp unsweetened cocoa powder 3 tbsp whipping cream For the chocolate ganache: 100g (3½oz) plain chocolate (at least 70 per cent cocoa solids) 225ml (8fl oz) Jersey double cream 400g (14oz) raspberries icing sugar, for dusting whipped Jersey cream, organic, to serve Put the pastry ingredients in a food processor and pulse briefly until the dough starts to clump. Wrap in cling film and chill for 30 minutes. To make the ganache, break the chocolate into pea-size pieces in a bowl. Heat the cream until almost boiling, then pour over the chocolate and beat until smooth. Leave to cool, then chill. Preheat the oven to 180C/350F/gas mark 4. Lightly oil six metal, fluted tartlet tins, each 10cm (4in) in diameter. Divide the dough into six pieces and form into balls. Roll out on a floured surface into 12cm (4¾in) circles. Lower into the tins, pressing the dough into the edges with the side of your forefinger. Pass a rolling pin over the top to trim surplus dough. Press the dough into the edge again, to raise it lightly above the rim. Line the base with foil and weigh down with baking beans. Bake blind for 10 minutes, then remove the foil and beans and bake for another seven to eight minutes or until the pastry is crisp. Remove from the oven and leave to cool. Turn out by inverting the tins and tapping gently on the base. Whip the chilled ganache until just thickened, taking care not to overwhip. Spoon into the pastry cases. Arrange raspberries on top and dust with icing sugar. Serve with softly whipped Jersey cream. The Farmshop Cook Book," by Christine McFadden, is published by Absolute Press (£14.99), The Dorset Foodie