This dessert was everything that the chocolate-raspberry meringue tart was supposed to be. Chocolate on raspberry on chocolate with no other interference. While the recipe would have conceptually remained the same, I changed it up, using nama chocolate as the base, raspberry gelee as a disk instead, fresh raspberries, a chocolate cremeaux, a tempered chocolate disk, and glazed raspberries to finish.

Chocolate pate sucre:
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon creme de cacao
1 stick unsalted butter
1/4 teaspoon baking powder
1/4 cup cold water
1/3 cup cocoa powder

Blitz the ingredients together and chill. Roll out super thin and press into a 6 inch ring mold. Weigh down (I used parchment and rice) and bake for 30 minutes, then for another 10 minutes without the weights to guarantee that it is cooked through.

For nama chocolate:
1 cup dark chocolate chips
1 egg yolk
1/3 cup heavy cream
1 tablespoon butter
a pinch of salt
a pinch of black pepper

Melt down chocolate chips with butter, season, and finish with the egg yolk and cream. Pass through a strainer and keep refrigerated until further use.

For chocolate cremeaux:
2 egg yolks
3 egg whites
1/3 cup granulated sugar
1 teaspoon gelatin powder + 1 tablespoon water
1 cup dark chocolate chips
1/2 cup heavy cream
a pinch of salt

Melt down gelatin, yolks, chocolate, and salt together in a bowl. Whip together whites and sugar over a double boiler until the sugar fully dissolves, and then whip to stiff peaks in a stand mixer. Whip cream to stiff peaks. Once chocolate is melted, take off heat and stir around until it is room temperature. Fold together everything.

For raspberry gelee:
1/2 cup fresh raspberries
1 teaspoon lemon juice
3 tablespoons granulated sugar
2 tablespoons agar agar
a pinch of salt
1/4 cup water

Combine ingredients and bring to a simmer. Strain out the solids, pressing against them to release as much juice and pectin as possible. Refrigerate and cut out into a 4 inch disk.

For dark chocolate disk:
3/4 cups dark chocolate

Melt down a 1/2 cup of the chocolate in a double boiler and bring to 91 degrees F. Take off heat and mix in the remaining 1/4 cup. Continue mixing until the chocolate reaches about 70 degrees F. Pour in between two sheets of parchment or acetate and roll out to about 1/32th an inch thick. Allow the mixture to harden for about 2 minutes at room temperature and then press with a six inch ring mold. Refrigerate and then after 5 minutes, remove the chocolate disk from the sheets.

For assembly:
Take the tart and pour in the nama chocolate, followed by the fresh raspberries. Layer on the cremeaux and then the gelee, and level it all off. Refrigerate. Place on the chocolate disk, followed by raspberries, glazed in simple syrup.

For simple syrup:
1/4 cup water
1/4 cup sugar
a pinch of salt
1 teaspoon lemon juice

Bring to a simmer and then cool down completely before using.