Tri-Colour Raspberry Tart

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Yield: 4

For crust, cream butter and sugar together. Stir in egg yolks, adding one at a time. Sift together flour, cocoa and salt. Add to butter mixture and mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
Preheat oven to 350?F. On a lightly floured surface, roll out dough to 1/4- inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.

For filling, reduce oven temperature to 325?F. Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and Chambord. Whisk an egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours. Top with fresh raspberries up to 3 hours before serving.