Melt the chocolate in the microwave, stirring often and being careful not to overheat.
Place pastry cases into a muffin tin, (I use a tin with square holes and just shape the cases into the edges first). Coat the insides with chocolate, putting 2 teaspoons in each, and using a teaspoon and a pastry brush to coat the sides. Leave in fridge for 10 minutes to set.
Soften the butter in a bowl, then add the icing sugar. Beat together until smooth.
Take half the mixture and put into another bowl. Press the strawberries through a strainer, and add to one half of the mixture.
Add the vanilla extract to the other half of the mixture.
Cut up the sponge fingers into squares and place a square in each chocolate case.
Spoon the raspberry buttercream over the sponges.
Spoon (or pipe) the vanilla buttercream over the tops, and finish with the leaf decorations.
Place in the fridge and leave for 30 minutes. Carefully peel off the paper cases.
Needs no cooking.
I have cooked this