I had some praline left over from yesterday's profiterole as well as raspberries in the fridge, and this seemed like a natural way to put them together. I love raspberries in dessert, both in terms of taste and look. For the chocolate pastry: 115 grams softened butter
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 tablespoons unsweetened cocoa powder
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Use a spatula to scrape down the bowl and beat another minute if there are any lumps of butter left. Add the egg yolk, beat well, and scrape down the sides again.
Add the flour and cocoa powder, beat on the lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with a dark uniform color. Scrape down the bowl and use the spatula to incorporate anything that isn’t mixed in.
Spread the dough into a tart pan. Use the heel of your hand to evenly press dough and spread along the bottom of the pan and up the sides. ( if you’re having trouble, refrigerate the dough 15 minutes before pressing).
Use a knife to cut off any dough the rises above the top of the pan, and save dough for repairs. Place the dough filled pans into the fridge for at least 30 minutes. (It can keep 3 days in fridge and 6 weeks in freezer).
Preheat the oven to 200 degrees C with a rack in the lower third. Cover the dough with baking paper and fill with beans (so that it's covered evenly), and bake in lower third for 15 minutes. Remove from oven and use leftover dough to repair any cracks. Bake another 8 minutes.
Remove tart pans to a cooling rack and use the rounded side of a spoon to press the center down and make more room for filling. Let cool completely (you can do this in refrigerator for faster results).