Preheat oven to 180 degrees C. Roll out pastry and use to line a greased tart tin. Poke a few holes with a fork, line with foil and fill with a layer of dry rice or beans. Blind bake 20 minutes, remove from oven and let cool. Remove foil and beans and distribute the raspberries over the base.
Heat the cream in a saucepan until simmering. Remove from heat and add chocolate. Cover with a lid and wait five minutes. Mix with a wooden spoon until smooth, pour over the raspberries then chill 2 hours until chocolate has set.