Preheat oven to 200°C/400°F. Line oven trays with baking paper. 2 Combine cheese, caster sugar and egg in a medium bowl. Stir in chopped chocolate and dried 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, pinching to seal. Brush pastry with milk; bake tarts for 12 minutes or until browned. Cool for 5 minutes before dusting with sifted icing sugar and sprinkling with grated chocolate.