Place the flour in a large bowl. Divide the cold butter into small pieces and integrate it into the flour mix. Add the egg yolk and water. Mix well until you end up with a dough. Refrigerate for 30 minutes.

Preheat the oven to 200°C/400°F. Place a rack in the center of the oven.

Lightly grease a 30cm/12 inches round tin. Roll out the crust on a lightly floured surface and spread it over the tart tin to line the bottom and sides of the tin. Prick with the tines of a fork.

Bake the pie crust to a light golden color, it takes about 15-20 minutes. Remove from the oven and set aside to cool down completely.

Place the dark chocolate and milk chocolate in a saucepan. Using a sharp knife, roughly chop the chocolate.

Add the egg yolks, heavy cream, milk, sugar, vanilla extract and butter. Whisk the saucepan mixture over medium heat, incorporating until the chocolate and other ingredients infuse together, obtaining a shiny chocolate sauce. Bring to a gentle simmer, whisk one more time and set aside to cool down.

Transfer the crust to a serving plate and pour the chocolate filling into the cooled pie shell.

Cover the filling with some fresh raspberries.

Purée the coulis ingredients together, using a blender. Serve the coulis on the side and over each serving.