Chocolate Crust

Sift flour and cocoa powder into the work bowl of a food processor.

Add sugar and cubed butter then pulse until mixture resembles coarse meal. About 15 seconds.

Add egg yolks and pulse until mixture begins to clump together but is still crumbly.

Remove dough from food processor and form into a ball with your hands.

Lightly knead dough on a floured surface then roll out into a 12-inch circle.

Loosely wrap dough over rolling pin and transfer to a 9-inch tart pan, first draping over the top then gently pressing into the flutes.

Trim excess dough from top edge, prick base with a fork multiple times then cover with plastic wrap and freeze for 30 minutes.

Preheat oven to 375 degrees. Line the crust with parchment paper and fill tart with pie weights or dried beans and bake for 10 minutes.

Remove pie weights and parchment paper then bake for 5 more minutes or until crust is set.

Cool tart pan on a wire rack while you prepare the filling.

Tart Filling

Preheat oven to 325 degrees.

Add heavy cream and milk to a small saucepan. Bring to a boil then immediately remove pan from heat.

Pour hot cream over a heatproof bowl of chopped chocolate. Let it sit for five minutes then whisk until melted and creamy.

In a separate bowl, whisk eggs, sugar and vanilla.

Gradually add warm chocolate mixture, whisking until evenly combined.

Gently pour chocolate filling on top of crust. Evenly distribute 3/4 cup of raspberries in the filling by placing them one by one into chocolate mixture.

Bake for 25 to 30 minutes. Tart is done when the edges are set but the center is still a bit jiggly.

Place tart pan on a wire rack and cool at room temperature for 90 minutes.

Garnish with remaining raspberries, remove tart from pan and dust with cocoa powder if desired. Slice and enjoy.

Cover and store leftovers in the refrigerator up to 5 days.