Lemon Bakewell Tarts with Lemon Curd

Makes 4 individual tarts:

• First, roll out the ready-made pastry on a floured surface until it?s nice and thin ? about 3mm ? and use to line four individual loose-bottomed tart tins. Pop the lined tins in the fridge for 30 minutes.
• Preheat the oven to 200?C (180?C fan). Take your prepared tart tins out of the fridge, line each one with a piece of tin foil and fill with baking beans. Place in the preheated oven and bake for 15 minutes, then remove the foil and baking beans, and bake for another 5 minutes to make sure the base has really dried out. 
• Prepare the frangipane topping ? melt the butter in a microwaveable bowl, then stir in the caster sugar and ground almonds. Break the egg into a jug, beat the white and the yolk together, and add half of it to the ground almond mixture ? you don?t need the whole egg for this recipe since it makes small individual tarts, but you could double up the ingredients to make one big tart if you prefer. 
• Pop a generous spoonful of In A Pickle Lemon Curd into each pastry case and spread it out evenly, then top with the frangipane mixture ? don?t overfill each case as it will puff up slightly during cooking. 
• Slice the raspberries in half and dot about on the top of each tart, pressing down gently. Place the tarts on a baking tray and put back into the preheated oven for 30 minutes. 
• Once the time is up, allow the tarts to cool in their tins for about 10 minutes, then gently ease them out and place on a wire rack to cool completely. Once they?re cold, melt the chocolate in the microwave and then use a piping bag to drizzle it beautifully over each tart.