Decadent Dark Chocolate Ganache Tart

Method

1. 1In a food processor, pulse flour, icing sugar, salt, and 100 g cold diced butter until fine crumbs form. Add the egg and pulse briefly just until the dough pulls together; shape into a flat disk and chill for 30 minutes.
2. 2Preheat oven to 175°C. Roll dough between parchment paper and line a 24 cm tart tin with a removable base. Prick base with a fork, line with baking paper, fill with pie weights, and blind bake for 15 minutes. Remove weights and bake 5 minutes more until lightly golden, then cool completely.
3. 3Finely chop the dark chocolate and place it into a heatproof bowl with the remaining 25 g butter cut into tiny cubes.
4. 4Heat the cream in a saucepan over medium heat until steaming and just simmering around edges. Pour immediately over chopped chocolate, let stand undisturbed for 2 minutes, then slowly whisk from the center out until glossy and smooth.
5. 5Pour the warm ganache into the cooled tart shell, smoothing the top. Chill in the refrigerator for at least 2 hours until firm, then arrange fresh raspberries over the top before slicing.