The title of the recipe

Ingredients

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup hazelnuts, 1/4 cup confectioners' sugar, 1/4 cup unsalted butter, softened
• For the filling: 8 ounces high-quality dark chocolate, 1/2 cup heavy cream, 1 tablespoon unsalted butter
• For the coulis: 1 pint fresh raspberries, 2 tablespoons granulated sugar

Instructions

To make the crust:

Preheat your oven to 350°F (180°C). In a medium bowl, whisk together the flour and hazelnuts. Add the confectioners' sugar and stir to combine. Add the softened butter and mix until the mixture forms a cohesive dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim any excess dough from the edges.

Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans.

Bake for 20 minutes, then remove the parchment paper and pie weights or beans. Continue baking for an additional 10-12 minutes, or until the crust is golden brown.

To make the filling:

Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Remove from heat and stir in the heavy cream and butter until combined. Pour the ganache into the cooled tart shell and smooth the top with an offset spatula.

Chill the tart for at least 2 hours to allow the filling to set.

To make the coulis:

In a blender or food processor, puree the raspberries and granulated sugar until smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids.

Assembly

To serve, slice the tart into wedges and drizzle with the raspberry coulis.