Instructions

1. In a food processor, combine the flour, diced cold butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the beaten egg and pulse until the dough comes together but remains slightly crumbly.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
4. Preheat the oven to 375°F (190°C).
5. On a floured surface, roll out the chilled dough into a circle to fit a 9-inch tart pan. Carefully press the dough into the pan, trimming any excess around the edges.
6. Sprinkle the chocolate chips evenly over the bottom of the tart shell.
7. Arrange the fresh raspberries on top of the chocolate chips, spacing them evenly.
8. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, being careful not to boil it. Remove from heat.
9. Stir in the powdered sugar and vanilla extract until well combined and smooth.
10. Pour the cream mixture over the raspberries, ensuring they are evenly covered and well incorporated.
11. Bake the tart in the preheated oven for 25 minutes, or until the crust is golden brown and the filling is set.
12. Allow the tart to cool at room temperature before serving. It can be served chilled or at room temperature, garnished with additional raspberries if desired.