Method:
1. For the butterscotch, melt the butter and sugar in a small saucepan over medium heat, stirring until smooth, add cream, simmer 2-3 minutes until reduced slightly.
2. For the chocolate sauce, melt chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Remove from heat. Refrigerate until thick.
3. For the meringue, using an electric mixer beat the egg whites until soft peaks form. Gradually add the sugar 1 tbs at a time, beating constantly until meringue is thick and glossy.
4. To make the petite fours, half fill some tart cases with butterscotch and top with chocolate. Half fill some tart cases with chocolate and top with meringue and bake 180°C fan forced oven for 5 minutes until light golden. Half fill some tart cases with chocolate and top with raspberries and almonds.