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.