Chocolate Raspberry Tart

Heat the cream until it starts to boil, pour over the chocolate, wait 2 minutes, then blend until smooth. Cover with plastic wrap and refrigerate for 4–5 hours.

Mix flour, cocoa powder, baking powder, salt, and powdered sugar. Cut in cold butter cubes and rub together until breadcrumb texture. Add the egg and knead into a dough. Form into a ball, wrap in plastic, and chill for 30 minutes.

Roll out the dough between two sheets of parchment, transfer to a 20 cm tart pan with sides. Prick with a fork, line with parchment, and fill with baking beans. Bake at 180°C for 15 minutes, remove the beans, and bake another 5–7 minutes. Let cool completely.

Heat raspberries with sugar until they release their juice. Mix cornstarch with water, add to the berries, and simmer until thickened. Let cool.