In a bowl, mix the flour, cocoa powder, baking powder, salt and vanilla extract.

Add the butter and work it in with your fingertips until the mixture is the texture of coarse cornmeal. (You can also use a food processor).

Add the icing sugar, egg and bring together into a ball, without overworking the dough.

Wrap the ball tightly in cling film and refrigerate for 1 hour.

While the dough is chilling, prepare the Nutella ganache.

Place the chopped dark chocolate, Nutella and rum in a small bowl.

Heat the heavy cream in a medium saucepan until simmering.

Pour the hot cream over the chocolate.

Let it stand for one minute, then stir until all the chocolate is melted and the mixture is smooth.

Let the ganache cool at room temperature.

On a floured work surface, roll out the pastry about 0.5 cm (1/4 inch) thick.

Cut 8 circles using a round cutter.

Place the circle in the mini tart pan and carefully press the dough along the bottom and sides of the pan. Press along the edge with your fingers to remove the excess dough.

Using a fork, prick the bottom of the shells and let them rest for 30 minutes in the fridge.

Preheat the oven to 180 degrees C (350 degrees F) and bake the mini tarts for 15 minutes.

With an electric mixer, whip the ganache,

put it in a piping bag and fill evenly the mini tarts.

Garnish with the fresh raspberries.

Enjoy your mini chocolate raspberry tarts!