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1
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy.
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2
Sift in flour, cocoa powder and salt.
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3
Reduce the speed to low and beat in the flour mixture until just incorporated.
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4
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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5
Preheat oven to 350F. Grease a 9-inch pie pan with a removable bottom.
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6
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhang of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart with a fork.
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7
Bake for 20 minutes. Let cool completely on a wire rack.
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8
To prepare chocolate ganache filling, bring heavy cream almost to a boil in a small heavy sauce pan over medium heat.
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9
Break chocolate into small pieces, and put them into another bowl. Pour in hot cream, let sit for a few minutes. Add corn syrup, and stir gently with a rubble spatula until smooth.
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10
Pour ganache evenly over tart shell and spread with an offset spatula. Refrigerate overnight.
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11
Leave tart at room temperature for an hour, garnish with raspberries or serve with a sprinkle of sea salt flakes.
