Modern Raspberry Tart

This recipe is modeled on a tart made by Frédéric Bau, the research chef for Valrhona Chocolate in France. It is based on a recipe in his book Au Coeur des Saveurs (At the Heart of Flavors) (Montagud, 1998). Though this recipe is rather complicated, it’s actually one of the simplest in Bau’s book, which is filled with multilayered confections embodying many different flavors and textures. A rich, ½-inch-thick crumbly pastry base holds an emphatically flavored raspberry cream, set wit