Blueberry Chocolate Tart

In a food processor, combine the flour, cocoa powder, powdered sugar, and salt. Pulse a few times to combine.

Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

In a small bowl, whisk together the milk and vanilla extract. Slowly pour the mixture into the food processor while pulsing, until a dough forms.

Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the pan and trim any excess.

In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices. Remove from heat and let cool slightly.

Pour the blueberry mixture into the tart shell.

In a small microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals until the chocolate is melted. Stir until smooth.

Pour the chocolate mixture over the blueberry filling.

Bake the tart in the preheated oven for 20 minutes, or until the crust is golden and the chocolate filling is set.

Remove from the oven and let cool before serving.