Ingredients For the shortcrust pastry

• 225 g flour
• 150 g butter
• 100 g sugar
• 2 egg yolks
• 25 g bitter cocoa
• salt

Ingredients For the ganache

• 220 g dark chocolate
• 200 g fresh cream or milk
• 15 g butter
• 10 g sugar

Ingredients To complete

• strawberries
• blueberries
• raspberries
• blackberries
• white currant

For the recipe of the tart with small fruits, dissolve a pinch of salt in the egg yolks by beating them with a fork. Sift the flour with the cocoa and distribute it on the work surface to form a fountain with a large "crater". Proceed with the processing as illustrated opposite. Place the butter at room temperature and the sugar in the center of the fountain and mix them very well; form a depression inside the handled butter and pour in the beaten egg yolks. Start kneading by adding a little flour at a time and continue until you have obtained a firm dough. Wrap it in baking paper and put it to rest in the fridge for at least 3 hours (the ideal would be to let it rest for one night). Roll out the dough with a rolling pin to 3-4 mm thick and line a mold with a movable bottom (diameter 22 cm) with it, trimming it to obtain a border of 2-3 cm. Prick the bottom with the tines of the fork, spread a sheet of baking paper on top and cover with dried legumes. Bake «white in the oven at 180 ° C for 15-18 minutes. Remove the tart, remove the legumes and baking paper, turn it out of the mold and let it cool.
For the ganache: chop the chocolate in a large bowl. Bring the cream to the boil
with the sugar, pour it over the chocolate, stir in the butter and blend with a powerful hand blender, until you get a very fine cream. Let it cool.
To finish: distribute the ganache in the shortcrust pastry shell and decorate with concentric circles of half-cut strawberries, white currant beans, raspberries, blackberries and blueberries.