Emily Laurae

Tart Dough
1 In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour mixing until combined. Take a moment to scrape the mixing bowl
2 Add room temperature eggs one at a time, mixing between additions
3 Add the second addition of all purpose flour, making sure to not overmix.
4 Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour.
5 I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
6 Once your dough is rolled to the desired thickness, press gently into the bottom of your 9inch tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
7 Preheat oven to 350 degrees Fahrenheit.
8 Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up.
9 Bake for 20 minutes before removing from the oven and removing the parchment paper and pie weights then bake for another 10-15 minutes until ever so slightly browned. 
Dark Chocolate Ganache
11 Add cream & glucose/corn syrup to a saucepan and bring to a slight boil. 
12 Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate. 
13 Add the butter into your warm chocolate mixture, using an immersion blender or spatula, blend ganache until the butter has fully incorporated and your mixture is smooth. Add raspberry liqueur and stir to combine. 
14 Pour the chocolate ganache into the cooled tart shell. Smooth out the top and allow the chocolate to set. 
Assembly
19 Once the chocolate has NEARLY set, cover the top with raspberries and gently press them into the nearly set chocolate. Allow the tart to finish setting then dust with powdered sugar or glaze before enjoying!