Process flour, icing sugar, salt, butter and the egg yolk. Roll out thinly to line a 20cm loosebottomed tart tin, prick and freeze.

Bake at 190ºC for 10 minutes or until set. Cool.

For the filling: Heat cream with castor sugar and broken dark chocolate until the chocolate melts. Allow to cool slightly, then beat in the egg yolks.

Pour into pastry shell. Press in a punnet of raspberries and bake at 150ºC for 30 – 40 minutes or until set.

Decorate with melted dark chocolate.

Refrigerate until serving with a fruity iced tea.

Cook's note: if you can't find raspberries, use any other berries available.