Method

• 1.
  Lightly grease the base and sides of four 8cm x 2cm loose-bottomed tart pans.
• 2.
  Process biscuits in a food processor until fine crumbs form. Add melted butter and process until well combined. Press biscuit mixture firmly over bases of tart pans to cover. Chill while you make filling.
• 3.
  Heat 200ml cream in a pan with vanilla over low heat and bring to just below boiling point. Remove from heat, add chocolate and stir until melted. Transfer to a bowl and cool completely.
• 4.
  Using a fork, crush half the berries in a bowl. Spread over biscuit bases, then cover with chocolate mixture. Cover and freeze for 2-3 hours until firm. (Remove from freezer 30 minutes before serving.)
• 5.
  Combine icing sugar and remaining berries in a bowl. Crush with a fork until sugar dissolves. Press mixture through a fine sieve into a bowl and discard seeds.
• 6.
  Whip remaining 100ml cream and swirl through berry puree. Dust tarts with cocoa - for a decorative pattern, place a paper doily over plate, dust with cocoa, then remove doily. Top with berry cream.