FOR THE PIE CRUST:

• - Preheat the oven to 375F.
• - In a small bowl, cream the butter with the sugar. Add in the beaten egg. Mix well.
• - In a separate bowl, pour the flour and put the egg/butter mix in the middle. Fold in everything together. Using a spatula, fold the flour and pretend to cut in the middle with the tip of your spatula to incorporate the flour. Repeat this gesture until your dough is smooth. Set aside in the fridge for 20 minutes.
• - Roll the dough on a lightly floured surface. Place it in your 4'' x 14 '' tart baking dish with a removable bottom.
• - Cover the crust with parchment paper, add beads or dried beans, and blind-bake for 15 minutes or until golden.
• FOR THE RASPBERRY JAM- In a small saucepan, put in the raspberries and the sugar. Bring to a boil, then reduce to a simmer for 5-7 minutes or until the fruit is cooked and it has a runny jam consistency. It will thicken once cooled down.
• FOR THE CHOCOLATE GANACHE- In a saucepan, bring the cream to a boil. Removed from the stove and add the chocolate and the butter. Stir until melted.- Allow to cool a little before pouring on the crust. ASSEMBLING- Spread the jam at the bottom of the pie crust. - Pour the ganache in and spread evenly. - Set aside for 4 hours or overnight. - Decorate with fresh fruits. Enjoy!