The Method

Step 1. In a food processor, pulse the flour, icing sugar and salt together. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs.

Step 2. Add the egg yolks and vanilla. Pulse until just coming together. Wrap in cling film and refrigerate for 1 hour minimum.

Step 3. Preheat oven to 180°C. Roll pastry to 3mm thickness. Line a 23cm tart tin and blind bake with baking beans for 15 minutes. Egg wash, then bake 8 more minutes until golden. Cool completely.

Step 4. Heat cream and milk to just below a simmer. Pour over chopped Valrhona chocolate in three additions, stirring from the centre outward each time.

Step 5. Cool ganache to exactly 35°C. Add whisked eggs, softened butter, vanilla paste and sea salt. Stir until completely silky and smooth.

Step 6. Reduce oven to 110°C. Pour filling into the cooled tart shell. Bake 20–25 minutes — the outer 4cm should be set but the centre must still wobble like barely-ripe jelly.

Step 7. Cool 30 minutes then refrigerate uncovered for a minimum of 4 hours. Overnight gives the best texture.

Step 8. For coulis: cook raspberries, sugar and lemon juice for 5–7 minutes. Pass through a fine sieve. Cool and refrigerate.

Step 9. Slice with a hot knife wiped clean between every cut. Place the slice off-centre on a warm white plate.

Step 10 — Michelin Plating. Create three descending pools of coulis alongside the slice. Place gold leaf with tweezers. Finish with three Maldon crystals and one micro herb.