Preheat the oven to 175C (350F).
Grease/Spray 6 small tart tins, or what ever size you choose (this recipe could be done as a normal size tart).
Mix the dry ingredients in a blender.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Divide the mixture into 6 even balls.
Press each ball into a greased mini tart tin; covering the bottom and up the sides of the tin.Trim the edges of the tart to make a nice clean edge.
Pierce the crust several times with a sharp knife.
Bake for 13-15 minutes.
Remove from the oven and allow to cool completely.
Whilst cooling, whip the Chocolate Cream (recipe below).
When tart crust has cooled spoon the cream evenly into the tarts.
Place Raspberrys on top of the tarts.
Sift Cocoa over each Tart.
Serve immediately or store in the fridge.