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1
Combine the cream and corn syrup in a medium saucepan and whisk well. Place over medium heat and bring to just a slight simmer-about 140u00b0F. Pour the cream into a bowl and let it cool to 110u00b0F-you'll be able to insert a fingertip in the cream and leave it there without any burning sensation.
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2
Pour the cooled cream mixture over the chocolate and use a small whisk to mix it in, just to combine smoothly, without whisking air into the mixture.
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3
Let the ganache stand at room temperature until it is cool to the touch, about 85u00b0F.
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4
Whisk in the butter, a couple of tablespoons at a time. The butter has to be very soft-the consistency of stiff mayonnaise-or it will form lumps.
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5
Once all the butter has been incorporated, scrape the filling into the prepared tart shell and smooth the top. Refrigerate for 1 hour to set the filling.
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6
After the filling has set, bring the tart to room temperature for 1 to 2 hours before serving. Just before serving, scatter the chocolate shavings in the center of the filling and dust them very lightly with confectioners' sugar.
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7
Combine the butter, sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle of medium speed until whitened, about 5 minutes. Beating the butter and sugar aerates the mixture, and the air helps the dough to bake a light texture.
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8
Add the egg yolk and continue beating until it is absorbed and the mixture is smooth. Use a large rubber spatula to incorporate the flour.
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9
Scrape the dough from the bowl onto a floured work surface and shape the dough into a rough circle. Transfer dough to tart pan and press into bottom and up sides.
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10
Cover the pan with plastic wrap or slide it into a plastic bag and seal securely. Refrigerate the formed crust for at least 1 hour or up to 2 days.
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11
About 20 minutes before baking, set an oven rack in the middle of the oven and preheat to 350u00b0F. Use a fork to pierce the chilled tart crust at 1-inch intervals to keep it from puffing up and distorting while it's baking.
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12
Bake the tart shell until it is evenly golden, 20 to 25 minutes. Check occasionally after it has been baking for about 5 minutes. If large bubbles appear on the bottom of the crust, slide out the pan on the oven rack and quickly pierce the bubbles with a fork to flatten them. Cool the tart crust on a rack.
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13
Defrost a 10-ounce package of frozen raspberries in syrup. Strain away the seeds, pressing the pulp through the strainer with a rubber spatula into a medium saucepan. Bring the puree to a boil over medium heat, reduce the heat so that the puree simmers, and let it reduce to about 1/2 cup. Reduce the cream in the recipe to 1 1/4 cups and add the raspberry puree to the chocolate along with the cooled cream. Continue with the recipe at step 3.
