Makes (1) 8 inch tart or multiple tartlets depending on shell size
For Pate Sucre Tart dough:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 cup granulated sugar
1 pkg. vanilla sugar
4 lg. egg yolks
1/2 cup unsalted butter, cut into chunks
In a food processor, pulse the flour, sugar, vanilla sugar and salt until combined.
Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks until dough start to come together.
Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.
Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.
Roll out dough and place into tartlet sized pans. Double pan to keep dough from shrinking. Bake at 350 degrees F until golden brown and remove from oven. Cool completely. Spread raspberry jam in the bottom of the tart shell before adding the ganache layer.
Heat cream in a non-reactive sauce pan until almost boiling. Add cream to chocolate and let sit for 1 minute. Stir together until fully incorporated and chocolate is melted. Allow to cool slightly and spoon into ready baked tartlet shells.
Refrigerate tartlets until chocolate is completely firm. Top with fresh raspberries.
3/4 cup heavy cream
8 oz. semi-sweet chocolate
2/3 cup Raspberry Jam
1 pint fresh raspberries