350 g flour
3 tsp sugar
1 tsp salt
175 g butter
Water, as required
Fruit conserve (strawberry, raspberry etc.), as required
Mix the flour, salt, sugar, and butter to a crumby texture.
Add water gradually and knead to a smooth dough.
Cover and refrigerate the dough for 30 minutes.
Preheat the oven to a moderate temperature.
Roll out the door and line greased tart trays.
Bake for 10 minutes.
Spread the fruit conserve in each tart (leave a few empty for chocolate mousse).
Top with chocolate chip, cashewnuts, almonds, etc.
Bake for another 10 minutes.
Allow the empty tart cases to cool.
Top with chocolate mousse and nuts.
Refrigerate for 1.5 hours or until the chocolate mousse sets.