Tart that would put Mary Berry to shame!
1 Put the flour and icing sugar in a large bowl and add the cubes of butter. Working quickly, use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
2 In a bowl, mix the egg yolks, lemon juice and water. Add to the flour mixture and mix until clumps form. Turn out onto a work surface and gather into a ball. Wrap in cling film and refrigerate for 30-45 minutes.
3 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Butter a fluted 23cm tart tin with a removable bottom.
4 On a lightly floured work surface, roll out the dough to a 30cm circle. Fit the dough into the tin, pressing into the corners, and trim the overhang. Patch any cracks with the trimmings. Prick the bottom of the tart shell a few times with a fork. Freeze for 30 minutes.
5 Remove from the freezer and bake for 25 minutes until golden, then allow to cool thoroughly.
6 Meanwhile, heat the cream in a small saucepan. Bring it just to the boil, then immediately remove from the heat. Add the chocolate to the hot cream and stir until smooth. Add the coffee liqueur and stir in gently. Let cool for 15 minutes.
7 Transfer the cooled crust to a serving dish and spread the base evenly with the raspberry jam.
8 Spoon the chocolate ganache over the jam and smooth the top. Arrange the raspberries on top to decorate.