Dark chocolate and raspberries tart

Name: Dark chocolate and raspberries tart
Cuisine: European, French, Mediterranean
Ingredients: 1 cup less 1 tbsp (120 g) pastry flour; 1 tbsp + 2 pinches (8.5 g) cocoa powder; 3 tbsp (17 g) almond powder; 7 tbsp (70 g) soft unsalted butter; 1/3 cup + 1 tbsp (50 g) icing sugar; 1 medium whole egg less 1/3 egg (35 g); 2 pinches (1.3 g) salt; 1/3 cup + 1.5 tbsp (105 g) raspberries flesh; 1 tbsp + 1 tsp (20 g) superfine granulated sugar; 2.67 g gelatin, 200 bloom (sheets or powder); 65 g Inspiration Framboise chocolate, Valrhona; 1/2 cup + 2 tsp (125 g) whipping cream; 1 small/medium (40 g) whole egg; 1 tbsp (21 g) inverted sugar or honey; 1/4 cup + 1 tsp (36 g) pastry flour; 1 tbsp (4 g) cocoa powder; 2 tbsp + 1 tsp (20 g) icing sugar; 1.62 g baking powder; a pinch of salt; 1 tbsp + 1 tsp (20 g) whole fat milk; 2 tbsp + 1 tsp (32 g) unsalted butter; 1/2 oz (16 g) dark chocolate 55%, Equatoriale Noire, Valrhona; 3.5 oz (100 g) dark chocolate 55%, Equatoriale Noire, Valrhona; A scant tbsp (18 g) inverted sugar or honey; 2/3 cup less 1 tsp (135 g) water; 1/2 cup + 2 tbsp + 1 tsp (135 g) superfine granulated sugar; 6.8 g gelatin, 200 bloom (sheets or powder); Raspberries jam; Gold leaf; Tempered chocolate decorations