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1
For the crust: In a medium bowl stir together the flour, sugar, cocoa and salt.
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2
Using fingertips, work in the butter until it resembles coarse meal.
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3
Add water and egg yolk and mix with a fork until well combined.
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4
Gather up the dough and form into a rectangle and chill at least 20 minutes and up to 4 days.
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5
If made in advance let soften slightly before rolling out.
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6
Preheat oven to 375u00b0F.
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7
Butter and flour a 13+3/4x4inch tart pan with 1 inch sides and a removable bottom.
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8
Roll out the dough to a 15x6 inch rectangle, between two sheets of plastic wrap or wax paper.
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9
Peel off one sheet of wrap and invert the dough into the prepared pan, pressing evenly to fit.
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10
Freeze until firm, about 10 minutes, Peel off second sheet.
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11
Trim edges.
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12
Line crust with foil will with pie weights and bake until crust is set, about 12 minutes.
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13
Remove foil and weights.
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14
Bake until crust begins to darken around the edges, piercing with a toothpick if it starts to bubble up, about 12 minutes more.
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15
Remove from oven, spread jam over crust and bake about 3 minutes longer until jam is set.
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16
Cool completely on a rack.
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17
For the filling: In a small heavy saucepan, bring whipping cream to a boil.
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18
Remove from heat and add chocolate, whisking until melted and smooth.
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19
Transfer to a bowl and refrigerate until chilled but not firm, about 45 minutes.
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20
With an electric mixer, beat the chocolate-cream mixture until very thick and semi firm.
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21
Spread over jam in crust.
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22
Refrigerate until ready to use.
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23
Before serving, arrange raspberries on top of chocolate.
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24
Combine sugar and cocoa and sift over tart.
