Chocolate Raspberry Tart

For the pastry:

1. Grease the heart ring.
2. Combine the flour, sugar and salt in a bowl or food processor. Add the butter and mix until the dough is in pea-sized crumbles. Slowly pour in the egg yolk mixture and combine until you have a smooth, firm dough. Wrap in plastic wrap and store in the refrigerator for at least 1 hour.
3. Keep in the fridge while the oven heats to 350F.
4. Line the tart with parchment paper and weigh down with pie weights or dried beans. Bake the crust for 30 minutes. Remove the pie weights and brush with the egg wash, then return to the oven for another 5-8 minutes. Once golden brown, remove from the oven.

For the filling:

1. Turn the oven temperature down to 325F.
2. Heat the heavy cream and milk in a saucepan, then remove from heat and add the chocolate. Stir the chocolate until it's fully melted and incorporated.
3. Add the sugar, salt and vanilla and stir again.
4. Add the eggs and stir until the mixture is fully incorporated.
5. Pour the filling into the tart shell and bake until set and glossy, 20-25 minutes.
6. Let cool slightly, then cover the top of the tart with fresh raspberries.