Ingredients
Method
Prepare the Chocolate Tart Shell
- In a mixing bowl, combine the flour, cocoa powder, powdered sugar, and salt. Add the cold butter and gently work it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles soft, coarse crumbs.
- Stir in the egg yolk and 1 tablespoon of cold water, mixing just until a soft dough begins to form. If needed, add a touch more water until the dough comes together. Shape into a neat disk, wrap, and chill for 30 minutes to allow the pastry to rest.
Roll and Bake the Shell
- Roll the chilled dough on a lightly floured surface and carefully press it into a 9-inch fluted tart tin, trimming the edges if needed. Prick the base gently with a fork and place in the freezer for 10 minutes.
- Line the tart shell with parchment and fill with pie weights. Bake at 350°F (175°C) for 15 minutes, then remove the weights and bake for a further 5 minutes until the pastry is set. Allow the shell to cool completely in the pan.
Create the Thin Chocolate Base
- Melt the dark chocolate gently in a heatproof bowl set over barely simmering water, or in short bursts in the microwave.
- Using a brush or spoon, spread a very thin layer of melted chocolate over the base of the cooled tart shell. Place in the refrigerator for 10 minutes until set. This delicate layer keeps the pastry beautifully crisp.
Prepare the White Chocolate Cream
- Warm the cream in a small saucepan until just steaming. Remove from the heat and pour over the chopped white chocolate. Allow it to sit for one minute, then stir slowly until smooth and silky. Stir in the vanilla extract and allow the mixture to cool slightly until fluid but no longer hot.
Add the Raspberry Layer
- Lightly crush the raspberries with a fork so they break into small pieces without becoming a purée. Scatter them gently across the chocolate-lined tart shell.
- Pour the white chocolate cream over the berries, tilting the tart slightly so the mixture spreads evenly. Avoid stirring so the raspberries create delicate ribbons throughout the filling. Chill for at least 1 hour, until softly set yet still creamy.
Make the Dark Chocolate Ganache
- Heat the cream in a small saucepan until just beginning to simmer. Pour it over the chopped dark chocolate and allow it to sit for 1–2 minutes. Stir slowly until smooth and glossy, then fold in the butter for a beautifully rich finish.
Finish the Tart
- Pour the ganache gently over the chilled raspberry layer and smooth the surface with a spoon or offset spatula. Refrigerate for at least 2 hours, allowing the ganache to set into a silky, elegant top layer.
Decorate and Serve
- Just before serving, crown the tart with fresh raspberries, arranged neatly around the edge or clustered in the centre. Slice with a warm knife for clean, elegant layers and serve.
Notes
Store the tart covered in the refrigerator for up to four days, keeping the layers beautifully set and the flavours fresh. For the most elegant presentation, slice with a warm, dry knife, wiping the blade between cuts to reveal clean, graceful layers.
