Two-tone chocolate tart

Make pastry Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk. Process until mixture just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 20 minutes.

Preheat oven to 180°C/160°C fan-forced. Grease two 3cm-deep, 10.5cm (base) round fluted, loose-based tart pans. Roll pastry out between 2 sheets of baking paper until 3mm thick. Using a 12cm round cutter, cut 2 rounds from pastry. Line prepared pans with pastry. Trim excess. Refrigerate for 10 minutes or until firm.

Place pans on a baking tray. Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes or until edges are golden. Remove paper and weights or rice. Bake for 5 minutes or until golden. Cool.

Reduce oven to 160°C/140°C fan-forced. Combine dark chocolate and butter in a saucepan over low heat. Cook, stirring, for 2 minutes or until smooth. Using an electric mixer, beat egg, egg yolk and sugar until light and fluffy. Fold chocolate mixture into egg mixture. Pour into pastry cases. Bake for 10 minutes or until just set. Cool for 10 minutes. Refrigerate for 30 minutes or until firm.

Meanwhile, combine white chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 minutes or until smooth. Cool for 20 minutes. Spread white chocolate mixture over dark chocolate mixture. Refrigerate for 1 hour or until set. Serve topped with raspberries.