Serves 6
Tart Case
200g plain flour
50g cocoa flour
150g butter, cubed
25g icing sugar
1 egg

Filing
300g dark chocolate, grated
150ml single cream
50g butter
100g mixed berries

Place flour, cocoa powder & icing sugar in the bowl of a food processor. Pulse a couple of times and then add the butter and process until butter is fully incorporated and looks like crumbs. While processing, add the egg and continue to process until the mixture forms a ball. Wrap pastry in cling wrap and refrigerate for 30 minutes.
Pre-heat the oven to 180 degrees.
Roll pastry out to 5mm thickness and line 6 greased shallow tart shells. Refrigerate for a further 10 minutes and then blind bake for 10 minutes, remove baking beans and cook for a further 5 minutes, cool.
For the filing bring the cream to the boil in a saucepan over a medium heat, pour immediately onto chocolate and butter. Stand for one minute then stir mixture until smooth. Cool the mixture a little then pour into the cooled tart cases.
Refrigerate tarts until set, then add mixed berries to the top of each tart. Dust with icing sugar and serve.