In a food processor, combine flour, cocoa and sugar and pulse to mix.

While still pulsing, add the butter until the mixture resembles coarse sand.

Add the egg yolks while running the processor on low and add water (a table spoon at a time) until the dough comes together.

Roll the dough into a log shape, wrap it in plastic wrap and refrigerate for about an hour to rest.

Prepare the 10-11 mini tart tins (3 inches diameter, 1/2 inch tall) by spraying them with oil or coating them with melted butter. Preheat oven to 350°F / 180°C.

Cut the dough log into 10 - 11 sections and with lightly floured hands press these into the tart pans. Make sure it is evenly pressed in.

With a knife cut off the excess around the rim.

Transfer back into the fridge for about 20 minutes to firm up.

Before baking, dock the tart base with a fork. Line them with parchment paper or foil and fill the tart shells with pie weights or beans.

Bake in preheated oven for 15 minutes (blind baking) and a further 15 minutes after removing the pie weights.

Let it cool for a few minutes and remove from the tart tins to cool completely on a cooling rack.

Optional - brush the inside of the tart bases with melted dark chocolate or melted caramelized white chocolate. This is to prevent the tart base from becoming soggy when you add the custard later.

In a saucepan bring the milk to a boil while stirring.

In a separate bowl, whisk the egg yolk, 1 tbsp sugar, vanilla, flour and cornflour until you get a nice smooth paste.

In another bowl place the water and sprinkle the gelatin on top. Leave it for about 10 minutes to bloom.

When the milk has heated, mix it into the egg in a very slow, thin stream while whisking the eggs continuously (tempering the eggs). Add the gelatin into this mix and whisk, to incorporate the gelatin completely.

transfer the milk back to the saucepan and whisk for a few minutes until it starts to thicken. Pour 4 oz melted caramelized white chocolate into the custard and whisk until it's incorporated fully.

If there are any lumps, strain the custard to make it smooth again. Let it cool.

Whisk the cream until you get stiff peaks and fold this into the cooled custard. Keep the pastry cream in the fridge until you’re ready to use.

Whisk the raspberry preserves and alcohol together until mixed. Leave aside until ready to use.

Evenly pour the raspberry filling into the bottom of the chocolate tart bases - about 1 tbsp in each.

Pour the cold pastry cream on top to fill the tarts.

Decorate with roses or cocoa powder or drizzle extra melted caramelized white chocolate.

If you want a creme brulee topping - evenly spread a layer of white sugar on top of the tarts and using a blow torch caramelize the sugar. Place the tarts in the freezer for a few minutes to cool down quickly before serving.