Chocolate Ganache Tart

• 1 1/4 cups flour
• 1/4 cup Dutch-Processed cocoa powder
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup butter, unsalted, cold, cut into ½” chunks
• 1 large egg yolk
• 3 tablespoons ice water

• 3 tablespoons Raspberry Coulis

• 1 cup cream
• 10 ounces chocolate, 60-70% cacao, at least 64%, finely chopped
• 1 Tablespoon butter, unsalted, room temperature
• 1/4 teaspoon fleur de sel

For the Tart Dough:

1. In the bowl of food processor, pulse the flour, cocoa, sugar and salt to combine.
2. Add the cubed butter and pulse several times until the mixture is the size of small peas.
3. In a small bowl, combine the egg yolk and the ice water.
4. Add the yolk/water mixture and process until the dough comes together.
5. Turn the dough onto a work surface and gently knead to combine any remaining dry bits.
6. Pat into a round shape, wrap in plastic and refrigerate at least ½ hour.
7. Roll the Dough: Remove the dough from the fridge and let warm up a bit while – 5-10 minutes so it’s easier to roll.
8. Lightly flour the work surface and rolling from the center out, roll the dough about 1 ½” larger than the 9” tart pan.
9. Transfer the dough to the pan – roll the dough up onto the rolling pin and carefully unroll roll it over the tart pan.
10. Carefully ease the dough into the pan, making sure it fits into all the flutes and corners.
11. Roll the pin over the top to cut off excess dough.
12. Put the tart pan on a sheet pan freeze for at least 30 minutes until frozen solid.
13. Preheat the oven to 425°F and place oven rack in the lowest position.
14. Blind Bake: Bake the empty tart shell for 15-20 minutes.
15. Immediately press down any bubbles to flatten the crust.
16. Let cool completely on a wire rack.

For the Raspberry Layer:

1. Apply a thin layer of the raspberry coulis to the cooled pie crust.
2. For the Filling: Melt the chocolate in a double boiler or in the microwave in 45 second bursts at 50% power, stirring between bursts until melted.
3. Heat the cream until just boiling and immediately pour over the chocolate.
4. With a rubber spatula, gently stir until combined and smooth.
5. Add the softened butter and stir gently to combine.

Fill the tart:

1. Pour the warm ganache into the baked tart shell.
2. Let the ganache set, room temperature is best, until firm.
3. Garnish the tart with a little fleur de sel.
4. The tart is best served at room temperature – to cut cleanly, use a sharp thin knife, wiping the blade clean between cuts.