Instructions

• Preheat your oven to 350°F (175°C).
• Whisk together the flour, cocoa powder, powdered sugar, and salt in a mixing bowl.
• Incorporate the cold, cubed butter into the dry mix until it resembles coarse crumbs.
• Add the egg yolk and gradually stir in ice water until the dough comes together.
• Press the dough into a tart pan with a removable bottom and chill for 30 minutes.
• Bake the tart crust for 15-20 minutes or until set. Allow to cool.
• Heat the heavy cream in a saucepan over medium heat until it simmers.
• Combine the chopped chocolate with hot cream off the heat, stir until smooth.
• Pour the chocolate ganache into the cooled tart crust and smooth the top.
• Refrigerate the tart for at least 2 hours or until the ganache sets.
• Arrange fresh raspberries on top of the tart.
• Dust with powdered sugar and garnish with mint leaves before serving.