This tart is composed of cornmeal shortcrust pastry, pieces of raspberry, and shavings of Manjari 64% cocoa chocolate ganache for its bitter taste, then covered with a thin sheet of dark chocolate with fleur de sel.
In the bowl of a mixer fitted with the blade, knead the butter and add the ingredients in the order given. Mix as little as possible. Wrap in plastic and store in the refrigerator for 30 minutes. Roll out the pastry and prick it. Butter a baking ring 8