Ingredients:

  • 1 ¼ cups All-Purpose Flour, sifted
  • ¼ cup Unsweetened Cocoa Powder, high-quality
  • ½ cup Powdered Sugar (Icing Sugar), sifted
  • ¼ tsp Fine Sea Salt
  • ½ cup Unsalted Butter, very cold, cubed (1 stick)
  • 1 Large Egg Yolk, cold
  • 1 tbsp Ice Water (approx.), only if needed
  • ½ cup High-Quality Raspberry Jam/Preserve, seedless preferred
  • 12 oz Dark Chocolate (60-70% Cacao), chopped finely
  • 1 ¼ cups Heavy Cream (Double Cream), minimum 35% fat content
  • 2 tbsp Unsalted Butter, room temp, cut into small cubes
  • Pinch Fine Sea Salt (for ganache)
  • 6 oz Fresh Raspberries, whole
  • Powdered Sugar (optional), for dusting

Instructions:

  1. Make the Dough: Combine dry ingredients (flour, cocoa, powdered sugar, salt) in a bowl or food processor. Cut in the cold, cubed butter until the mixture resembles coarse sand (sablage method).
  2. Bind: Add the cold egg yolk and pulse/mix until just combined. If necessary, add a tiny drizzle of ice water (5 ml at a time) until the dough just comes together. Do not overmix.
  3. Chill: Form the dough into a flat disc, wrap tightly, and refrigerate for at least 60 minutes.
  4. Roll and Fit: Roll the chilled dough to about 1/8 inch (3 mm) thickness. Carefully line the 9-inch tart pan, pressing the dough firmly into the fluted sides. Trim the excess dough.
  5. Freeze: Prick the bottom lightly with a fork (docking) and freeze the shell for 15 minutes to prevent shrinkage.
  6. Blind Bake: Preheat oven to 350°F / 175°C. Line the frozen shell with crumpled parchment paper and fill with pie weights. Bake for 15 minutes. Remove the weights and parchment.
  7. Second Bake: Return the shell to the oven for 10-15 minutes, or until the bottom looks dry and matte. Cool completely on a wire rack.
  8. Prepare the Chocolate: Place the finely chopped dark chocolate and the pinch of salt in a medium heatproof bowl.
  9. Heat Cream: Bring the heavy cream to a rolling simmer in a saucepan over medium heat. Remove immediately once bubbles form around the edges.
  10. Pour and Wait (Crucial Step): Pour the hot cream directly over the chopped chocolate. Let it stand undisturbed for 3–5 minutes to melt the chocolate thoroughly.
  11. Emulsify: Starting in the centre, gently whisk in small circles until the mixture is smooth, glossy, and uniform (an emulsion). Avoid aggressive whisking.
  12. Enrich: Whisk in the small cubes of room-temperature butter until fully incorporated and the ganache is shining.
  13. Apply Raspberry Layer: Once the tart shell is completely cooled, spread the raspberry jam evenly across the bottom base.
  14. Fill: Carefully pour the warm ganache over the raspberry layer, stopping just below the rim. Gently tap the tart to release air bubbles.
  15. Set: Refrigerate for a minimum of 3-4 hours, or until the filling is fully firm to the touch.
  16. Garnish: Just before serving, remove the outer ring of the tart pan. Arrange the fresh raspberries artfully on top. Dust lightly with powdered sugar, if desired, and slice with a hot, sharp knife.