Melt the butter.Using the butter you have melted, with a pastry brush, lightly grease 30 holes of mini muffin tins.*
Chop the chocolate finely.
Sift the dry ingredients (including the chocolate) into a bowl and mix well.Make a well in the centre of the dry ingredients and pour in the cooled butter.
Add the vanilla and the beaten eggs. Stir to combine.
Spoon into the tin, filling about ¾ full.
Gently push 1 raspberry into the centre of the mixture. Bake 12-15 minutes.
Gently press the little tarts, they will feel springy when done. You can also test with a fine skewer or toothpick; if it comes out mostly dry but with a very small amount of chocolate the tarts will be done.
Remove from the oven and allow the tarts to cool about 10 minutes.Carefully remove them from the tin and place on a cooling rack.Do not let them cool completely in the tin – they may be difficult to remove.
Dust with icing/confectioners’ sugar to serve.
*I buy packets of rice flour from an Asian grocery – it is very finely ground. Some rice flour in supermarkets is gritty.*Don’t be deterred by the milk powder, it is used in many recipes for White Christmas and I will be sharing some other recipes which use it.*Good quality chocolate is essential; I use Lindt 70% dark chocolate.*This will vary slightly depending on the size of the raspberries.*The eventual number of tarts will depend on the size of the mini muffin tins. I have 3 trays and they are all different sizes. I made these in the smallest size.