Instructions: Preheat oven to 200c/400f/Gas 6.

1 Place the chocolate in a heatproof bowl set over simmering water to melt.

2 For the Pastry: Process or blend the flour, butter, egg yolks, sugar and vanilla extract for 30 seconds to a minute, until the pastry starts to come together.

3 Turn the pastry out onto a lightly floured surface. Roll to 3mm/ 1/4" thick and stamp out 12 5cm/2" rounds.

4 Place in a greased twelve hole petit four tin, prick the base of each tart with a fork and cook for 4-5 minutes until crisp and pale biscuit colour.

5 Place the brandy snaps well apart on a baking sheet and cook for 1-2 minutes until flattened.

6 Carefully dip the fruits and nuts in the melted chocolate and place on a sheet of baking paper to dry, reserving the remaining melted chocolate.

7 Remove the pastry cases from the oven and carefully place on a cooling rack. Brush with chocolate.

8 Remove the brandy snaps from the oven and, using a sharp knife, cut each flattened basket into quarters. Quickly fold each quarter around the point of a cream horn mould to give a cone effect. Place on a cooling rack.

9 Using a pastry brush, brush the inside of each pastry case with the remaining melted chocolate. Place back on the cooling rack to dry.

10 For the Lemon Cheese: Grate the rind from the lemon and place in a bowl with the lemon juice, cream cheese and sugar. Mix well to combine.

11 Spoon the lemon cheese into each chocolate-lined pastry case and decorate with raspberries and strawberries.

12 Using an electric beater, whisk the cream with the icing sugar and Cointreau to the soft peak stage.

13 Spoon into a piping bag fitted with a 3mm/ 1/4" star-shaped nozzle. Pipe into the centre of each brandy snap cone. Attractively arrange the petit fours on a serving plate.

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