Make the chocolate shortbread crust starting with mixing together the flour and cocoa powder.

Cut in cold butter with either pastry cutters or in a food processor (my preferred method)

Add in the egg yolk and heavy cream. The dough will look powdery and like it won't form a solid dough, but trust me. Squeeze some of it in your and and you will see it start to come together.

Squeeze and shape the dough into a disk, cover in plastic wrap, and chill in the fridge for at least 30-60 minutes.

Preheat your oven to 350F.

Take the dough out of the fridge and place on a lightly floured surface. I like to mix my flour with a little bit of cocoa powder so the flour isn’t too white on the crust.

Using a floured rolling pin, roll the crust out until it is roughly 11 inches in diameter. (if the crust is too hard to roll, let it rest for a few minutes on the counter to soften) It doesn’t need to be exact, just enough to completely cover the inside of the tart pan.

Gently place the rolled-out dough in the tart pan and press it into the edges of the pan.

Allow to cool fully before adding any filling!

In a small saucepan or butter warmer, heat the heavy cream until just before boiling. Stir frequently to prevent the cream from burning to the bottom of the pan.

Pour the hot cream over the chopped chocolate and cubed butter in a small bowl. Using a whisk or fork, stir the mixture together until well combined.

Pour ganache into baked crust and chill.

Slowly pour the ganache onto the baked shortbread crust and smooth it out with a spatula or spoon. Place the tart in the fridge until it has fully cooled and hardened before adding the whipped cream and toppings.

In a small saucepan, add the raspberries and half of the sugar and heat on medium-low heat while stirring frequently until the raspberries break down and a jam/compote begins to form.

Using a fine mesh strainer, strain the raspberry mixture over a small bowl. Use a spoon or spatula to mix and press the mixture as much as you can. You'll lose some of the pulp, but this is to prevent seeds from making their way into your whipped cream!

Allow the sweet raspberry mixture to cool completely before moving to the next step.

Right before you are ready to decorate your tart (preferably day of or night before you plan to serve it), whip the heavy cream and remaining sugar. until just before it forms stiff peaks.

Pour in the raspberry mixture and whip a bit longer (careful not to over-mix).

Spread the whipped cream over your cooled tart and top with fresh raspberries and chocolate shavings (you can do this easily by taking a potato peeler to a bar of chocolate!)