Ingredients :
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 large egg yolk
2 tablespoons ice water
1 cup fresh raspberries
1/4 cup Raspberry compote
1 1/2 cups dark chocolate chips
1 cup cream
Chocolate shavings for garnish
Directions :
To make the crust, combine the flour, cocoa powder, sugar and salt in a food processor. Add butter and pulses until mixture resembles coarse crumbs.
Mix in egg yolks; Slowly add ice water until a dough forms. Press into a 9-inch tart pan with a removable bottom. Refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Bake the base for 20 minutes. Remove and let cool.
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