Chocolate Raspberry Tart

Ingredients (13)

• Pâte Sablée: 
• 250 grams all-purpose flour (sifted)
• 200 grams butter (cut into small pieces, slightly softened)
• 100 grams confectioners’ sugar (sifted)
• Pinch of salt
• 2 egg yolks
• Ganache: 
• 250 milliliters whipping cream (1 cup)
• 200 grams good-quality semisweet chocolate (70% cocoa solids, preferably Valrhona, cut into pieces)
• 25 grams liquid glucose
• 50 grams butter (cut into small pieces)
• For Assembly:
• 200 grams raspberries (ripe, fresh or frozen ones, defrosted and well drained, halved if large)