Pulse all-purpose flour, granulated sugar, and salt with cold, cubed butter in a food processor until coarse, pea-sized crumbs form. Add ice water, pulsing until dough just comes together.

Wrap dough disk in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350°F. On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick.

Gently press dough into a 9-inch tart pan, trimming any excess and pricking with a fork.

Blind bake by lining crust with parchment paper and filling with weights. Bake for 20–25 minutes until golden brown.

Heat heavy cream in a saucepan until it just begins to simmer. Chop semi-sweet chocolate finely.

Pour hot cream over chopped chocolate in a heatproof bowl. Let stand 1 minute, then whisk gently until glossy.

Stir in vanilla extract and cubed butter until smooth.

Pour ganache into warm tart shell, spreading into an even layer. Let cool for about 1 hour or until set.

Gently press fresh raspberries into the set ganache.

Dust tart lightly with powdered sugar before serving. Slice with a warm knife for clean pieces.