| 1. | Preheat oven to 170ºC. |
| 2. | Place flour, cocoa, butter and icing sugar in a food processor, blend until mixture resembles breadcrumbs. |
| 3. | Combine egg yolk, water and vanilla. Pour into food processor and process until mixture forms a ball. |
| 4. | Remove, shape into a thick disk, wrap in plastic wrap and leave to chill in the refrigerator for ½ hour. Meanwhile prepare filling. |
| 5. | Place mixed fruit and cream liqueur in processor for 1 minute then stir in almond meal. |
| 6. | Roll out pastry to 4mm thick, using a 6cm round cutter, cut 48 disks. Gently ease into greased mini muffin tins, prick bases with a fork. Bake for 15 minutes. |
| 7. | Arrange pastry cases on a baking tray. Spoon a teaspoonful of filling into each case, top with swirls of chocolate meringue. |
| 8. | Chocolate Meringue: Place egg whites in a clean dry bowl and beat with an electric mixer until egg whites are stiff. Gradually beat in sugar until thick and glossy, then beat in cocoa. Spoon into piping bag and pipe small swirls onto fruit cups ensuring meringue forms a seal over the pastry cup edge. Bake for 5 minutes. |
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