Chocolate and Raspberry Tart

Method

1. Prepare the pastry: In a bowl, combine flour, bitter cocoa, powdered sugar, egg yolk, a pinch of salt, vanilla extract, and butter. Knead quickly until you get a smooth and homogeneous dough.
2. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.
3. After resting, dust the work surface with flour and roll out the pastry to a thickness of about 7 mm. Line a tart pan, form the edges, and prick the bottom with a fork.
4. Cover with parchment paper and fill with dried beans (to prevent bubbles during baking). Bake at 180°C for 20-25 minutes.
5. Prepare the ganache: Heat the cream in a saucepan over medium heat until it just begins to boil. Pour the hot cream over chopped dark chocolate and stir until smooth. Add the butter and mix again. Let the ganache cool to room temperature.
6. Once the tart shell is cooked and cooled, fill it with the ganache and spread evenly over the surface. Top with raspberries.
7. Refrigerate the tart for about 2 hours before serving.
8. Serve and enjoy.