Chocolate Dough;
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add flour, butter and cocoa and mix 6 sec/speed 6.
Add egg yolks and water and mix 6 sec/speed 6-7 until a ball of dough forms.
Turn mixture out onto floured Silpat mat and push together with your hands. Form a flat disc, wrap and refrigerate for 30 minutes to rest.
Preheat oven to 180ºC.
Roll dough out to 3mm thick and line 8 individual tart tins, or a 23cm tin with pastry.
Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.
Blind bake for 25 minutes or until fragrant and well cooked.
Allow to cool completely before filling.
Mousse Filling;
Place chocolate into Thermomix bowl and chop 10 sec/speed 8.
Add milk, vanilla and EVOO and cook 3 min/50ºC/speed 1. Remove from bowl and set aside to cool. Allow the bowl to cool before proceeding as well.
Without washing, place cream into Thermomix bowl and whip 10 sec/Butterfly/speed 4 or until soft peaks form.
Add melted but cooled, chocolate mixture back into Thermomix bowl and mix 3 sec/Butterfly/speed 4.
Pour EVOO onto lid with MC in place and incorporate 20-25 sec/speed 2.
Assemble by spooning mousse into prepared tart cases, topping with fresh berries. Dust with icing sugar prior to serving if you wish.