- 1 1/2 cups unbleached all purpose flour
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons powdered sugar
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon plus 1 1/2 teaspoons water
- 1/2 cup heavy whipping cream
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1 1/2 teaspoons Kahlú a, other coffee flavored liqueur, or strong coffee
- 1 teaspoon vanilla extract
- 4 cups fresh raspberries (three 6-ounce containers)
- 3 tablespoons seedless raspberry jam
- Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
- Bake crust until golden, 25 minutes; cool.
- Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
- Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.