Follow these straightforward steps to create your delicious Chocolate-Raspberry Tart:

1. Prepare the Tart Crust:
– Preheat your oven to 350°F (175°C).
– In a medium bowl, combine the flour and powdered sugar.
– Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
– Stir in the egg yolk and iced water until the dough comes together.
– Press the dough into a tart pan. Prick the bottom with a fork.

2. Blind Bake the Crust:
– Place parchment paper over the crust and fill it with pie weights or dry beans.
– Bake in the preheated oven for 15 minutes.
– Remove the weights and parchment, and bake for an additional 10 minutes until golden brown.

3. Make the Chocolate Filling:
– In a saucepan over low heat, warm the heavy cream until hot but not boiling.
– Remove from heat and add the chopped chocolate, stirring until smooth and fully melted. Allow to cool slightly.
– In a separate bowl, whisk together the eggs and sugar until pale and fluffy.
– Gradually stir the chocolate mixture into the egg mixture, then add the vanilla extract.

4. Prepare the Raspberry Layer:
– In a bowl, toss the raspberries with sugar and lemon juice. Let sit for 10 minutes to release their juices.

5. Assemble the Tart:
– Pour half of the chocolate filling into the tart crust.
– Evenly spread the raspberry mixture over the chocolate layer.
– Pour in the remaining chocolate filling, covering the raspberries completely.

6. Bake the Tart:
– Bake in the oven for 25-30 minutes or until the chocolate is set but slightly jiggly in the center.
– Remove from the oven and let cool completely on a wire rack.

7. Chill the Tart:
– Once cool, refrigerate the tart for at least 30 minutes to set before serving.