Directions

• For the chocolate crust
• Mix together the flour, cocoa powder, salt, and sugar. Add the butter and with your hands or a pastry cutter, cut it into the flour mixture, until the texture resembles coarse cornmeal. Add the egg and knead until smooth.
• Grease and line a 9″ tart pan with removable bottom – or a heart shaped pan. If using a heart shaped pan, trace the parchment around the edges of the pan and cut adding one inch around your tracing, so that it will come up the sides. Pat the dough evenly into the pan and make sure to push the dough about 1 inch up the sides of the pan to create an edge. Refrigerate for at least 30 minutes.
• Preheat your oven at 350 degrees Fahrenheit. Line the crust with a parchment round or crumpled parchment sheet. Add pie weights, dry rice, or dried beans or enough to fill the pan 2/3 full.
• Bake in the preheated oven for 20 minutes. Remove the tart from the oven, and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 to 20 minutes, until set.
• Let it cool in its pan, then unmold it and place it on a serving plate, ready to be assembled.
• For the pastry cream
• On the stove, bring the milk, the lemon peel, and the rosemary twigs to a simmer in a medium saucepan.
• In the meanwhile, in a medium bowl whisk the egg yolks with the sugar until light in color, then add the cornstarch. Strain the milk while carefully and gradually pouring it on the egg mixture, continuing to whisk. 
• Transfer the cream back into the saucepan and bring it to a boil, continuing stirring. Pour into a container through a sieve, and cover with plastic wrap in contact with the surface of the cream, so that no patina will form. Let is cool at room temperature before refrigerating it.
• For the chocolate ganache
• Heat the heavy cream, either on the stove or in the microwave, until it begins to gently simmer. Add the chocolate and let stand for a couple of minutes before whisking, until smooth. Cover with plastic wrap touching the surface and set aside.
• To assemble the tart.
• Spread a layer of raspberry jam on the bottom of the tart. Cover with the chocolate ganache using a piping bag, so that you don’t put too much pressure onto the jam. Use an offset spatula to even your layer. Make sure that the ganache seals the edges, so that no jam escapes.
• The ganache hardens quickly so you shouldn’t need to refrigerate the tart before adding the cream. Add the cream on top and use an off set spatula to spread an even layer.
• Place the washed and dried raspberries on top of the pastry cream.