Tart Shell:

1) In a medium sized bowl, whisk together flour, cocoa powder, sugar, and salt. 

2) Add in cubed butter and toss to coat with flour, using a pastry cutter or your fingers work the butter into the flour until all pieces are SMALLER than a pea. Ideally, the butter will be bread crumb sized.

3) Make a well in the middle of the mixture and add the egg yolk and water into it. Mixing from the middle out with a wooden spoon or a spatula, incorporate the egg yolk and water into the dough.

Note: You may have to add more water depending on altitude, humidity, and flour brand.

4) Wrap the dough with plastic wrap into a disc and let rest in the fridge for two hours or overnight.

5) Once chilled, roll out on a lightly floured surface into a 1/8 inch thick circle.

6) Preheat oven to 350ºF. Roll dough onto a rolling pin and drape over tart shell. Press the dough completely into the tart shell and trim excess with a pairing knife. Dock bottom of dough with a fork. Chill uncovered for 20 minutes.

7) Cover tart pan with aluminum foil or two layers of parchment and fill with baking beans or pie weights. Blind bake for 15 minutes. Remove baking beans and foil and bake for another 20 minutes. Let cool.

Chocolate Ganache:

1) Once tart shell is cool, place chocolate chips in a heatproof bowl. Then, heat the heavy cream, vanilla, and salt on in a saucepan on the stove.

2) Once the heavy cream comes to a robust simmer, pour the heavy cream over the chocolate and let sit for 2 minutes. DO NOT WHISK.

3) After 2 minutes, start gently whisking from the middle outwards until a luscious and smooth ganache forms. 

Assembly:

1) Spread raspberry jam onto the bottom of the tart shell. Arrange 12 raspberries onto the jam in any array of your liking.

2) Pour ganache into the tart pan (it’s okay if the raspberries are covered). Cover with plastic wrap and let set in the fridge for 2 hours or overnight. Once set, top with remaining raspberries, serve and enjoy!