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1
Combine flour, sugar, cocoa and salt in medium bowl.
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2
Add butter and rub in, using fingertips, until mixture resembles coarse meal.
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3
add water and egg yolk and mix in with fork until well incorporated.
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4
Gather dough into rectangle chill 20 minutes.
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5
(Can be prepared 4 days ahead.
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6
Let dough soften slightly at room temperature before rolling out.)
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7
Preheat oven to 375F.
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8
Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom.
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9
Roll out dough between 2 sheets of waxed paper to 15x6-inch rectangle.
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10
Peel off 1 waxed paper sheet.
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11
Invert dough into prepared pan, press evenly to fit.
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12
Freeze until firm, about 10 minutes.
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13
Peel off second waxed paper sheet.
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14
Trim edges.
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15
Line crust with foil; fill with dried beans or pie weights.
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16
Bake until crust is set, about 12 minutes.
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17
Remove foil and beans.
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18
Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer.
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19
Remove from oven; maintain oven temperature.
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20
Spread jam over bottom of crust.
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21
Bake until jam is set, about 3 minutes.
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22
Transfer pan to rack; cool completely.
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23
Bring cream to boil in heavy small saucepan.
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24
Remove from heat.
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25
Add chocolate and whisk until melted and smooth.
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26
Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
-
27
Using electric mixer, beat ganache until very thick and semifirm.
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28
Spread ganache over jam in crust.
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29
(Can be prepared 8 hours ahead.
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30
Refrigerate.)
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31
Arrange raspberries atop ganache.
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32
Stir powdered sugar and cocoa in bowl.
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33
Sift over tart.
