I did attempt a couple of chocolate-raspberry tarts two years ago, but I wanted to make the intended vision I had for the tart this time, as opposed to just what I was forced to make due to running out of enough chocolate to fill the tart with. For this version, we have chocolate pate sucre, chocolate ganache studded with fresh raspberries, cocoa bavarois embedded with a raspberry gelee, chocolate mirror glaze, glazed raspberries, and tempered chocolate sphere and disks. It was designed to be a really aesthetically pleasing dessert with different layers and textures.

For the pate sucre:
1 cup all-purpose flour (4 parts)
1/4 teaspoon baking powder
1/3 cup cocoa powder
1 stick unsalted butter
1/4 cup granulated sugar
2 tablespoons chocolate liquor
3 tablespoons cold water

Blend 3 parts of the flour and the rest of the ingredients together. Dust a surface and the dough with the remaining part of flour and refrigerate for 30 minutes. Roll out to about 1/8th an inch thickness and place into a lined 6 inch ring mold. Prick the dough, weigh with pie weights/dried beans/rice and parchment, and bake for 20 minutes, then remove the weights and continue baking for another 15. Cool down completely and if the edges of the dough are jagged or uneven, you can file those down with a microplane until they are flat and even.

For the gelee:
1 cup raspberry puree
3 tablespoons agar agar powder
a pinch of salt
zest and juice from 1 lemon

Bring to a simmer and once reduced by 1/4, pass through a sieve and pour into a lined 4 inch ring mold. Freeze until firm and set.

For the bavarois:
1 egg yolk
1/2 teaspoon gelatin powder + 1 tablespoon water
1/3 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons water
2 tablespoons cocoa powder
a pinch of salt
1 teaspoon chocolate liquor

Whip heavy cream to stiff peaks. Melt gelatin with water and liquor and whisk egg yolk with cocoa powder, sugar, and salt. Temper together and whisk on medium heat until thickened. Pass through a sieve and allow to cool down to room temperature. Fold the heavy cream into the egg mixture and pour half into a lined 5 inch ring mold. Press the set gelee disk into that mixture and pour over the rest, tapping down to remove any unevenness or air bubbles. Freeze solid, 2-3 hours.

For the ganache:
3/4 cups dark chocolate chips
1/2 tablespoon salt
1/4 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon chocolate liquor

Bring heavy cream, butter, and liquor up to a simmer. Pour over the chocolate chips. Season with salt and stir until smooth. Pour about half of the ganache into the cooled tart shell. Scatter in halved raspberry pieces. Pour in the rest of the ganache and garnish with more raspberry halves. Tap down until the ganache filling is an even layer. Freeze until firm, 1-2 hours.

For the mirror glaze:
1/2 cup dark chocolate chips
1 packet gelatin powder + 2 tablespoons water
1/4 cup soy milk
a pinch of salt
1 tablespoon chocolate liquor

Bring soy milk, gelatin, chocolate liquor, and salt to a simmer. Pour over the chocolate chips and allow to sit for 1 minute. Blend with an immersion blender, and then strain. While the glaze is still around 90 degrees F, pour over the frozen bavarois to glaze it. Then transfer that into the set ganache tart.

For the glazed raspberries:
Raspberries
3 tablespoons granulated sugar
3 tablespoons water
a pinch of salt
edible gold dust
vanilla extract

Bring water, salt, and sugar to a simmer. Cool down. Toss halved raspberries into the liquid and garnish the dessert with those. To top the dessert, combine edible gold dust with vanilla extract and brush it onto a whole raspberry.

For the tempered chocolate:
dark chocolate
salt
edible gold dust

Bring dark chocolate up to 100 degrees F in a double boiler. Take off heat and add in about 1/4 of the chocolate you melted, and continuously stir until it goes down to about 90 degrees F. Season with salt and pour into silicone 1 inch half dome molds, tipping out the excess and allowing the chocolate to set in the mold for at least 2 minutes at room temperature before scraping off any excess. Refrigerate for another 3-5 minutes until set. Heat a pot and turn it upside down so that the heated part is facing up. Carefully press the chocolate half spheres, flat side down, on that and allow two halves to melt. Press them together and allow them to freeze until solid before tossing in the gold dust to coat them. For the disks, spread on a sheet of acetate and allow to cool down for 2-3 minutes. Press out with two different sized ring molds and continue to chill until set enough to remove from the acetate, another 3-5 minutes. Dust with the gold powder as well.