Preparation Steps:

• In a food processor, combine the all-purpose flour, confectioners' sugar, salt, ground cinnamon, and a pinch of ground ginger. Pulse to mix. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Drizzle in the lightly beaten egg yolk and pulse until the dough begins to come together.
• Turn the dough out onto a lightly floured surface, shape it into a disc, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
• Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to fit your tart pan. Press it into the pan and trim any excess. Prick the bottom with a fork, then bake for 20-25 minutes or until lightly golden. Remove from the oven and let cool.
• While the crust cools, prepare the ganache. Place the finely chopped dark chocolate in a mixing bowl. In a saucepan, heat the heavy cream until it’s just about to boil. Pour the hot cream over the chocolate and let it sit for a couple of minutes. Then whisk until smooth.
• Stir in the room temperature butter cubes into the ganache until melted and fully incorporated. This will give your ganache a beautiful sheen and richness.
• Pour the ganache into the cooled tart shell, spreading it evenly. Let it cool at room temperature for a while before transferring it to the refrigerator to set for at least 2 hours.
• Once set, sprinkle flaky sea salt over the top or decorate with fresh raspberries for a stunning presentation. Slice into wedges and serve.