Mini chocolate tart with berries

To prepare the dough, sift cocoa with flour.

Beat the butter with sugar, add the egg, mix until smooth. At the end, add flour with cocoa and combine with the main mass.

Roll out the resulting dough into a layer 2 mm thick, put it in a mold with a relief board of the desired size and bake in the oven at a temperature of 175 degrees for 12 minutes.

Cool the finished tart. To prepare the cream, heat the chocolate in a steam bath. Add butter and condensed milk to it. Mix everything thoroughly until smooth. Cool down.

Put the resulting cream into a pastry bag with a curly nozzle.

Pour the cream from a pastry bag onto the tart, decorate with berries on top and sprinkle with powdered sugar.