By Josceline Dimbleby
This miraculous little tart can be adapted to any season by using any soft fruit which is available. Try it in particular with raspberries.
To make the crust, sift the flour, cocoa, icing sugar and salt into a bowl and mix. Melt the butter and pour into the flour mixture a little at a time, stirring in to make a dough. Press evenly over the base and about 4