Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind
in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
Mix together the cream cheese
and double cream until very smooth, then add the sugar and vanilla
essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot
or red currant
glaze, depending on the fruit used, and leave to set.