Place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
Add the egg yolks and sugar and pulse until the mixture comes together.
Roll out the pastry and line 2 small or one medium tart ring, line and blind bake.
Break the chocolate in a glass bowl and add the chopped chilled butter.
In a saucepan heat the cream and bring to the boil.
Add the heated cream to the chocolate mix and stir.
Pour the chocolate mix into the pre baked cooked tart ring and bake in the oven on medium for about ten minuets until just set.
Allow to cool and slice the tart, serve with poring cream and raspberries and dress with gold leaf.
200ml double cream
few drops vanilla extract
50g caster sugar
200g dark chocolate
125g plain flour, plus extra for dusting
65g cold butter
1 egg yolks
65 caster sugar
1 tsp coco powder