Sieve flour, cocoa powder and powdered sugar.
Crumble with small-sized butter pieces.
Add egg and knead to a dough.
Roll it out and place it in a tarte form. Also the edge.
For blind-baking: Place baking paper and dried pulses on shortcrust pastry.
Bake in preheated oven at 180° C for 15 minutes.
Remove pulses and baking paper.
Bake again for about 5 to 10 minutes.
Leave to cool.
Bring raspberries and water to boil.
Mix custard powder, sugar and a little water till smooth.
Stir it in raspberries and mix until it thickens.
Let it cool a bit and pour on baked shortcrust pastry.
Place to cool.
Chop chocolate.
Bring cream to boil and pour over chopped chocolate.
Mix until smooth and leave to cool a bit.
Pour on raspberry layer and cool again.
Before serving decorate with fresh raspberries.