White chocolate and cranberry tarts

Method

1. Roll out the pastry on a floured surface and use to line 4 x 10cm individual round, fluted, loose-bottomed tins (or 1 x 23cm round fluted tin). Prick the base or bases. Chill for 20 minutes.
2. Put the cranberries, sugar and Cassis into a pan and heat gently on the hop until the fruit has just softened. Pour the cranberries into a sieve over a small saucepan and set aside to cool. Reserve the juice.
3. Preheat the oven to 190°C/fan170°C/gas 5. Melt the chocolate in a bowl set over a pan of simmering water. Leave to cool. Stir in the fromage frais and vanilla and beat well. Cover and chill.
4. Fill the tin or tins with baking paper and baking beans or rice, then bake for 10 minutes. Remover the paper and beans or rice and cook for another 5-10 minutes or until the pastry is pale-golden and crisp. Cool for 10 minutes, then turn out onto a wire rack.
5. Add the cranberry jelly to the reserved juice in the pan and heat gently for 1 minute. Stir to combine.
6. About 1 hour before serving, spoon the chocolate mixture into the pastry. Arrange the cranberries on top in a heart shape, then carefully spoon some cranberry syrup over the glaze. Chill until ready to serve.