For the pastry, place the flour, icing sugar, cocoaand butter in a food processor and process until a crumble mixture forms. With the motor running, add the egg and enough iced water to just bring the dough together (about 1 tablespoon). Wrap in cling film and chill for 1 hour.
Preheat oven to 180°C (160°C fan forced).
Roll out dough so it is 3mm thick. Use an 8cm pastry cutter to cut out 12 rounds (re-rolling excess dough to make enough). Grease the holes of a 24-hole cupcake or muffin tray and lay-in the pastry circles and press to create mini tarts. Chill for 30 minutes or freeze for 5 minutes to firm up. Add 1 teaspoon of jam to each tart and smooth out slightly.
Bake for 15-20 minutes or until the jam is bubbling and the pastry is cooked through. Cool completely in the tins then remove to serve
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