I loosely based the recipe on my all-time favourite desserts cookbook, Paramount Desserts by Christine Manfield (it is now in reprint). For the base I cheated (as you do when time is an issue), using the divine Careme pre-prepared Dark Chocolate Shortcrust Pastry that I had left over from my Graveyard Halloween cake. I rolled the pastry sheet much thinner and blind baked the shells at 170oC for 8 minutes. Next time I would use a flat based tart pan so the chocolate is much easier to set flat

To make 24 little tarts:
Blind bake shells and cool. The first layer of ganache, heat 80mL pouring cream in a small saucepan. Shave 100g of dark courverture chocolate into warm cream. Stir until combined. Spoon into freshly baked shells. Refrigerate immediately for an hour at least

The second layer of ganache, heat 60mL pouring cream in a small saucepan with half a teaspoon of instant coffee. Shave 85g milk couverture chocolate into warm cream. Stir until combined. Spoon onto first layer and add a raspberry. Refrigerate for 4 hours