1.Preheat oven to 200°C (180°C fan forced). Line oven trays with baking paper.
2.Combine cheese, sugar and egg in medium bowl. Stir in chocolate and fruit.
3.Cut 12 x 11cm (4½-inch) rounds from pastry, place rounds on trays. Divide ricotta mixture among rounds, leaving a 2.5cm (1-inch) border. Fold pastry edge up.
4.Brush pastry with milk, bake tarts about 12 minutes or until browned. Cool 5 minutes before dusting with sifted icing sugar.