Instructions: Pastry

1. Sift the flour, cocoa and sugar together in a blender. Cut the butter into small pieces and add to the flour mixture with the lard and blend until the mixture looks like breadcrumbs.

2. Add the cold water and mix until the pastry begins to form a ball.

3. Form the pastry into 2 equal flat circles. Wrap and refrigerate for 30 minutes.

Custard

4. Melt the chocolate and marshmallows in a basin over a pan of gently steaming water.

5. Remove from the heat and leave to cool. When cool, stir in roasted almonds and sherry.

6. Whip cream until thick and then fold into mixture. Chill in a fridge until ready for use.

7. Press the pastry into four 7.5cm tins, prick the bases with a fork and bake at 180 c / 360 f for 20 minutes.

8. Remove from the tins to cool. Fill with the custard. Cut the figs into quarters and place 3 back to back on each tart centre to form a pyramid.

9. Surround both half slices of kiwi fruit and small scoops of papaya cut with a melon baller. Melt the apple jelly in a saucepan an brush on the fruit to glaze.

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