Made this the other day because I had a hankering for chocolate and raspberries! Fantastic crust!

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1 stick softened butter
1/2 cp sugar
1 egg yolk
1 cp flour
2 1/2 tblsp cocoa powder
3/4 cp raspberry jam or fruit spread
4 oz dark chocolate - chopped
1/2 cp heavy whipping cream
6 oz fresh raspberries
powdered sugar for dusting

1. Preheat oven to 350 degrees F
2. Beat butter and sugar until smooth and creamy. add egg yolk, beat until combined, scrape the bowl.
3. Add the flour and cocoa powder, beat on lowest speed, just until the dough comes together with a dark uniform color.
4. Divide dough into three parts, press and flatten into a large circle and gently place in pan. gently press the dough into the edges and bottom. cut off excess dough and chill for at least 30 min.
5. Place chilled pans on a cookie sheet and bake for 15 minutes. remove from oven and repair cracks with leftover dough if needed. bake another 8 minutes.
6. Cool on a rack (you can chill them if you want to speed up the process)
7. Spread 1/3 raspberry jam into each crust and spread over the bottom (i recommend a thin layer if you use fruit spread because of the intense raspberry flavor)
8. Heat the heavy cream in a small saucepan until just boiling. Put the chopped chocolate in a bowl and pour the hot cream over the chocolate. Let it sit for a minute before stirring. Melt the chocolate completely. (if you need to reheat it just throw it in the microwave for 10 second intervals). Pour 1/3 ganache over the jam.
9. Chill for 20 minutes, pull out and place as many or as little raspberries on the chocolate as you like, squish them in a little so they stick in the ganache.
10. Chill for another 40 minutes, use a mesh siv to dust the powdered sugar over the tartlets.