Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100g) cold unsalted butter, cut into small cubes
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • Pinch of salt
  • 1 1/4 cups (300ml) heavy cream (minimum 35% fat)
  • 12 ounces (340g) bittersweet chocolate (70% cacao recommended), finely chopped
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon sea salt (optional, enhances flavor)
  • Cocoa powder for dusting
  • Fresh raspberries

Instructions:

  1. Combine flour, sugar, and salt in a food processor (or bowl).
  2. Add cold butter and pulse (or rub in with fingertips) until mixture resembles coarse crumbs.
  3. Whisk egg yolk and ice water together, then add to the flour mixture.
  4. Pulse (or mix) until dough just comes together.
  5. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  6. Roll out chilled dough on a lightly floured surface to a 12-inch circle.
  7. Carefully transfer dough to the tart pan, pressing it into the bottom and up the sides.
  8. Trim excess dough and prick the bottom with a fork (docking).
  9. Chill tart shell for 30 minutes.
  10. Preheat oven to 375°F (190°C).
  11. Line the tart shell with parchment paper and fill with pie weights or dried beans.
  12. Bake for 20 minutes.
  13. Remove the parchment paper and pie weights.
  14. Bake for another 10-15 minutes, or until golden brown.
  15. Let cool completely.
  16. Heat heavy cream in a saucepan over medium heat until simmering.
  17. Place chopped chocolate in a heatproof bowl.
  18. Pour hot cream over chocolate and let sit for 1 minute to soften the chocolate.
  19. Whisk until smooth and glossy.
  20. Stir in softened butter and salt (if using).
  21. Pour chocolate filling into the cooled tart shell.
  22. Smooth the top with an offset spatula.
  23. Refrigerate for at least 2 hours, or until set. A perfect chocolate tart is waiting.
  24. Dust with cocoa powder and garnish with fresh raspberries (optional).