WHAT YOU NEED

For the dough

1 cup (130g) plain flour
¼ cup (30g) Dutch-process cocoa powder
¼ cup (25g) almond meal
’13 cup (40g) powdered sugar
¼teaspoon
kosher salt
1 stick (4oz/113g) cold unsalted butter
1 tablespoon cold water, plus more if needed
½ teaspoon vanilla extract
1 cold egg yolk

For the chocolate ganache

1½ cups (360g) heavy cream
2 cups (360g) semisweet chocolate chips
1½ teaspoons vanilla extract

For the caramel tart

1 cup (160g) Caramel
¼ cup (35g) chopped roasted hazelnuts (optional)
¼ cup (45g) white chocolate chips, melted (optional)

For the raspberry tart

Raspberry Sauce
4 ounces fresh raspberries, halved
¼ cup (45g) white chocolate chips, melted (optional)
Whole raspberries, for garnish

To make the dough

In a medium bowl, combine the flour, cocoa powder, almond meal, powdered sugar, and salt.
Using a box grater, grate the cold butter into the dry ingredients. Caging your fingers, toss the butter into the flour mixture and pinch the butter pieces until they are the size of popcorn kernels.
In a small bowl, whisk together the cold water, vanilla, and egg yolk. Pour the wet ingredients into the flour mixture and use your hands to fold and gently knead to combine until everything comes together. At this point, the tart dough should be about the consistency of Play­Doh-you can add I teaspoon additional cold water if needed to bring the mixture together.
Use a bench scraper to divide the dough into 2 equal portions. Shape each into a rough ball. Place each ball on a piece of plastic wrap, flatten each into a 2.5-cm-thick disc, and wrap completely.
Refrigerate for at least 30 minutes or up to 2 hours.
Place one disc of dough on a floured work surface. Using a rolling pin, roll the dough into a 20-cm round. Use a pastry brush to remove any excess flour from the crust.
Gently roll the dough over the rolling pin and lift it over a 15 x 2.5-cm tart pan with a removable bottom. Unroll the dough into the shell and press the sides carefully into the tart pan without squishing the dough’s thickness. Carefully press together any cracks that may appear. Cover the tart shell loosely with a 30-cm piece of aluminum foil and place in the fridge. Repeat with the second ball. Let rest for at least 30 minutes before baking.

Preheat the oven to 180°C.

Remove the tart shells from the fridge and use a sharp knife to trim any excess dough from the outside of the shell, pressing the flat of the knife against the top edge of the tart pan to cut perfectly around the rim.
Using a fork, evenly pierce the bottom and sides of each shell, leaving r cm between the holes. Place the aluminum foil over the dough and fit it firmly to the sides and edges of the dough. Place the two covered tart shells on a baking sheet. Bake for 15 minutes and then remove the shells from the oven.
Gently remove the foil and return the shells to the oven. Continue to bake for 9 to 10 additional minutes. Remove from the oven and let cool completely. Handle carefully, as they will still be fragile at this point. You will assemble and chill the tarts for serving while still in the pan.

To make the ganache

In a medium saucepan, heat the heavy cream over medium heat. Once it begins to foam and bubble, remove from the heat immediately-do not let it come to a boil.
Add the chocolate, cover with a lid, and let sit for 2 to 3 minutes. Slowly begin to whisk the mixture until everything is well combined. Add the vanilla and continue to whisk until it is a smooth sauce, being careful to scrape the sides and bottom to fully incorporate all the chocolate.
Let cool for at least 45 minutes to 1 hour until it’s almost room temperature. (Alternatively, you can add the chocolate chips and heavy cream to a microwave­ safe bowl and microwave in 30-second intervals, stirring in between, until fully melted. Stir in the vanilla and let cool.)

To assemble the caramel tart

Spread ½ cup (8og) of caramel on the bottom of each tart shell. If desired, sprinkle each with 2 tablespoons of the chopped hazelnuts.
Holding the saucepan of ganache close to the tart, divide the ganache between the tarts and use an offset spatula to spread it. Let cool in the fridge for at least 1 hour or overnight, making sure the ganache is set before serving. When serving, carefully remove the outside of the tart pan while keeping the bottom of the pan under the baked shell.
Drizzle with the melted white chocolate, if desired, and slice before serving.

To assemble the raspberry tart

Spread ¼ cup of raspberry sauce on the bottom of each tart. Divide the raspberries between the tarts, setting them with the open edge of the raspberry facing down.
Holding the saucepan of ganache close to the tart, divide the ganache between the tarts and use an offset spatula to spread it.
Let cool in the fridge for at least 1 hour or overnight, making sure the ganache is set before serving.
Drizzle with the melted white chocolate and garnish with additional fresh berries, if desired, and slice before serving.