How to

• Baking the crust
• Let’s start with the crust: in a bowl pour the flours, sugar, baking powder, cocoa, and cornstarch. Mix everything well with a whisk.
  Pour the olive oil and mix until it starts to have a crumbling texture.
  
• Pour slowly the almond milk and continue to mix, removing all lumps.
  
• When the batter begins to have a shape, pour it all on a work surface and start working it with your hands, until you get a smooth, soft and sticky dough.
• Form a ball and wrap it in the film. Let it rest in the fridge for one hour.
  
• Meanwhile, proceed with the custard cream just below.
  
• When the dough is nice and solid, place it between two parchment papers and flatten it into a 5mm thick disk.
  Preheat oven to 180C and place rack in the middle.
  
• Cut the dough in 4 disks and line them in the tart pans, pressing it against the rim.
  
• Bake for 20 minutes and then let them cool completely before touching.
• Prepare the chocolate cream custard
• Chop the chocolate in chunks. It could be 70% – 90% chocolate, according to taste.
  
• Mix a small amount of the milk with the cornstarch until even.
  
• Heat the left milk along with the sugar and cocoa. When it’s hot, add the chocolate chunks.
  
• Bring together the cornstarch and mix well. Turn off and let the cream cool completely. It will become firmer cooling down.
  
• When the chocolate cream is cold, put it in a pastry bag and fill the tarts.
• Complete with raspberries.