Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • ½ cup (60 g) Powdered (Icing) Sugar
  • ¼ teaspoon (1 g) Fine Sea Salt
  • ½ cup (115 g) Unsalted Butter, chilled and cubed (for crust)
  • 1 Large Egg Yolk
  • 1–2 teaspoons Ice Water (if needed)
  • ¼ cup (60 g) Seedless Raspberry Jam/Conserve
  • 10 oz (280 g) High-Quality Dark Chocolate (70% cocoa minimum), finely chopped
  • 1 ¼ cups (300 ml) Heavy Cream (35% fat minimum)
  • 2 tablespoons (30 g) Unsalted Butter, room temperature (for ganache)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 pint (150 g) Fresh Raspberries (for garnish)
  • 1 teaspoon (5 g) Icing Sugar (optional, for dusting)

Instructions:

  1. Prepare the Dough: Combine flour, icing sugar, and salt. Cut in the cold butter using a food processor (pulse until it resembles coarse sand) or using your fingertips.
  2. Bind the Dough: Add the egg yolk and mix just until the dough comes together. If too dry, add 1-2 teaspoons of ice water. Do not overwork the dough.
  3. Chill: Form the dough into a flat disc, wrap tightly, and chill in the refrigerator for a minimum of 90 minutes.
  4. Roll and Line: Roll the chilled dough to about ⅛ inch (3 mm) thickness. Carefully drape the dough into a 9-inch fluted tart tin, pressing gently into the flutes. Trim the excess.
  5. Freeze/Chill: Prick the bottom lightly with a fork (docking). Chill the lined tin for 30 minutes (or freeze for 15 minutes) to set the butter.
  6. Blind Bake: Preheat the oven to 350°F (175°C). Line the chilled shell with parchment paper and fill with baking weights. Bake for 15 minutes.
  7. Finish Baking: Remove the weights and parchment paper. Return the tart shell to the oven and bake for another 5–8 minutes, or until the bottom is dry and light golden brown. Let cool completely on a wire rack.
  8. Prepare the Chocolate: Place the finely chopped dark chocolate into a heatproof bowl.
  9. Heat the Cream: Gently heat the heavy cream in a saucepan until just steaming and simmering slightly around the edges (do not boil aggressively).
  10. Emulsify: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes. Starting in the center, slowly whisk the mixture in widening circles until the chocolate is fully dissolved and the mixture is smooth and glossy.
  11. Add Butter and Flavor: Whisk in the room-temperature butter and vanilla extract until fully incorporated. The butter adds extra shine and silkiness.
  12. Apply Raspberry Layer: Once the tart shell is completely cool, gently warm the raspberry jam and brush a thin, even layer across the entire bottom of the pastry shell to act as a moisture barrier.
  13. Pour the Filling: Slowly pour the warm ganache into the prepared tart shell, shaking gently to level the surface. Pop any bubbles with a toothpick.
  14. Chill and Set: Refrigerate the tart uncovered for a minimum of 4 hours, or preferably overnight, until the filling is firm to the touch.
  15. Garnish and Serve: Just before serving, carefully remove the tart ring. Arrange the fresh raspberries artfully on top of the tart. Dust lightly with icing sugar if desired.