Dark Chocolate, Raspberry Jelly, and Toasted Meringue Tarts

Place all-purpose flour, cocoa powder, powdered sugar, and fine sea salt into a food processor and pulse three times to aerate and distribute evenly.

Scatter the cold cubed unsalted butter across the dry ingredients and pulse in short 1-second bursts until the mixture resembles sandy gravel with tiny pea-sized butter bits.

Add the cold egg yolk and ice-cold water, pulsing in brief spurts until the dough just gathers into moist clumps.

Transfer dough clumps onto parchment paper, press gently by hand into a smooth round disc, and wrap tightly.

Refrigerate the wrapped dough disc for 30 minutes to relax the gluten network and firm the butter.

Roll the chilled dough between two sheets of parchment paper using a rolling pin to a uniform thickness of 2.5 mm.

Cut six dough rounds slightly wider than the tart rings, gently ease each into an 8 cm perforated tart ring set on a silicone baking mat lined baking sheet, trim top edges flush, and dock the bottom crust lightly with a fork.

Place the baking sheet with shaped tart shells into the freezer for 15 minutes until frozen solid.

Preheat your oven to 160°C (320°F).

Bake the frozen shells at 160°C (320°F) for 18 minutes until completely matte, firm, and fragrant.

Transfer tart shells to a wire cooling rack and cool undisturbed for 15 minutes before gently lifting off the metal rings.

Combine seedless raspberry puree and fresh lemon juice in a small saucepan and heat over medium-low heat until warm.

Whisk granulated sugar and pectin nh together in a small ramekin, then whisk the mixture steadily into the warm raspberry puree to prevent clumping.

Bring the raspberry jelly mixture to a vigorous rolling boil over medium heat and boil for 2 minutes while stirring constantly.

Pour roughly 25 g of hot raspberry jelly into the bottom base of each cooled tart shell, creating an even 4 mm fruit layer.

Refrigerate the tart shells for 25 minutes until the jelly layer is set and springy to the touch.

Heat heavy cream in a small saucepan over medium heat until it just begins to simmer with small bubbles around the perimeter.

Pour hot cream directly over finely chopped dark chocolate in a heatproof bowl, submerging the chocolate completely, and rest for 2 minutes without stirring.

Whisk gently starting from the center of the bowl in tight circles and moving gradually outward until a smooth emulsion forms, then stir in room temperature diced butter and fine sea salt until silky.

Pour the warm ganache directly over the set raspberry jelly layer in each tart until filled flush with the crust rims.

Transfer the tarts into the refrigerator for 30 minutes until the chocolate ganache sets to a firm, velvety consistency.

Whisk egg whites, granulated sugar, and cream of tartar together in a heatproof bowl set over a saucepan of gently simmering water, whisking constantly until sugar granules dissolve and the mixture reaches 71°C (160°F) on an instant-read digital thermometer to pasteurize the egg whites.

Transfer hot egg white mixture immediately to a stand mixer with whisk attachment and whip on high speed for 6 minutes until cooled, dense, and glossy with stiff peaks.

Fold vanilla extract into the meringue with a flexible spatula until evenly distributed.

Fit a piping bag with a French star tip, fill with meringue, and pipe decorative spiraled kisses over the set ganache of each tart.

Caramelize the meringue ridges using a kitchen blowtorch held 10 cm away, sweeping continuously across the tarts until deep golden highlights appear.

Dust Dutch-processed cocoa powder delicately over the torched meringue tips using a fine-mesh sifter immediately before serving.