Chocolate Berry Tart

In a bowl, combine 100 g of flour, 20 g of cocoa powder, 40 g of powdered sugar and a pinch of salt. Add 60 g of ice-cold cubed butter and rub it into the dry ingredients with your fingertips until it forms a fine crumb. Add the egg yolk and quickly bring the dough together into a ball.

Place the dough between two sheets of parchment paper and roll it out to exactly 5 mm (3/16 in) thick — pastry rulers help. Put the rolled dough, still in the parchment, into the freezer for 15 minutes.

Preheat the oven to 160°C (325°F). Peel off the top sheet of parchment and cut an 18–20 cm (7–8 in) circle with a pastry ring. Prick the base evenly with a fork.

Bake at 160°C (325°F) for 15–20 minutes. Let the crust cool completely on a flat surface before decorating.

Heat 100 g of heavy cream until hot, but don't let it boil. Pour it over 150 g of finely chopped white chocolate, let it sit for 1 minute and stir until smooth. Add 400 g of room-temperature cream cheese and blend with a mixer until completely uniform.

Transfer the chilled cream to a piping bag with a plain round nozzle. Pipe it onto the cooled chocolate base, creating sharp peaks.

Top the tart with fresh berries and garnish with mint leaves.