RASPBERRY-CHOCOLATE TART

Steps:

• For the crust: In a medium bowl stir together the flour, sugar, cocoa and salt.
• Using fingertips, work in the butter until it resembles coarse meal.
• Add water and egg yolk and mix with a fork until well combined.
• Gather up the dough and form into a rectangle and chill at least 20 minutes and up to 4 days.
• If made in advance let soften slightly before rolling out.
• Preheat oven to 375°F.
• Butter and flour a 13+3/4x4inch tart pan with 1 inch sides and a removable bottom.
• Roll out the dough to a 15x6 inch rectangle, between two sheets of plastic wrap or wax paper.
• Peel off one sheet of wrap and invert the dough into the prepared pan, pressing evenly to fit.
• Freeze until firm, about 10 minutes, Peel off second sheet.
• Trim edges.
• Line crust with foil will with pie weights and bake until crust is set, about 12 minutes.
• Remove foil and weights.
• Bake until crust begins to darken around the edges, piercing with a toothpick if it starts to bubble up, about 12 minutes more.
• Remove from oven, spread jam over crust and bake about 3 minutes longer until jam is set.
• Cool completely on a rack.
• For the filling: In a small heavy saucepan, bring whipping cream to a boil.
• Remove from heat and add chocolate, whisking until melted and smooth.
• Transfer to a bowl and refrigerate until chilled but not firm, about 45 minutes.
• With an electric mixer, beat the chocolate-cream mixture until very thick and semi firm.
• Spread over jam in crust.
• Refrigerate until ready to use.
• Before serving, arrange raspberries on top of chocolate.
• Combine sugar and cocoa and sift over tart.