Method:
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Mix all the ingredients for the pastry in a blender and press into a small tart tin (20cm). (The dough can be baked or used raw).
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Spread the Salted Caramel Chocolate Little Pots on the pastry and place the raspberries on top.
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For the cream, mix all the ingredients together. Mix the agar agar/gelatine with a little m*lk and add to the cream. If using agar agar, bring the cream to the boil briefly and pour onto the berries and pastry.
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Chill for a few hours.
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Decorate with fresh berries before serving. Enjoy!
