Knead a shortcrust pastry from the first 3 ingredients, let it rest briefly and use it to line the bottom and the edge of a greased springform pan with a diameter of 26 cm. Prick the bottom several times with a fork. Bake in the preheated oven at 200 degrees for 15 minutes until the base has a nice golden brown color. Let the base cool down completely.
Bring the raspberries to the boil with 2 teaspoons of sugar until the raspberries have crumbled. Spread the mixture through a sieve. Dissolve the cornstarch with 1 tablespoon of water. Bring the puree to the boil again and stir in the dissolved cornstarch.
Spread the raspberry purée on the tart base. Place a cake ring around the tart base.
For the chocolate mousse, whip the cream until stiff. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with 4 tablespoons of sugar and the hot water with the mixer to a thick whitish cream.
Melt the dark chocolate in a water bath with 75 g butter, allow to cool a little and fold into the egg yolk cream. Do not use a mixer for this. Then carefully fold in the egg white and finally the cream.
Pour the mousse on the bottom and then put it in the refrigerator.
Prepare the chocolate icing after about an hour. To do this, melt the dark chocolate with the powdered sugar and 50 g butter in a water bath. Remove the chocolate from the heat and stir in the cold water and the rum if you like.
When the glaze is lukewarm, pour a spoonful over the mousse and carefully smooth it out. Then place the raspberries on the edge of the tart. Store in the refrigerator until ready to serve.
The photos show a smaller version of the tart that I baked with half the ingredients in a 16 cm diameter springform pan.
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