Chocolate Dough:
1 1/3 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
Pinch of salt
12 1/2 tablespoons unsalted butter, softened
7 tablespoons granulated sugar
1 large egg yolk
1 1/2 teaspoons heavy cream

Chocolate Rose Water Ganache:
6 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
3 tablespoons unsalted butter, cut into tablespoons and softened
3 tablespoons light corn syrup
Pinch of salt
1 cup heavy cream
1 1/2 tablespoons rose water*
One 6-ounce container fresh raspberries

*Note: Rose water is available in Middle Eastern and gourmet food shops.

Make the chocolate dough:

In medium bowl, combine flour, cocoa and salt; set aside.
In bowl of electric mixer, using paddle attachment, beat butter and sugar at medium-high speed until light, about 2 minutes. Add yolk and cream and beat until blended, scraping down sides of bowl as necessary. Add flour mixture at low speed, mixing just until blended. Scrape dough out onto lightly floured work surface and shape into disc. Wrap disc in plastic and chill for 1 hour, until firm enough to roll.
Preheat oven to 350°F. On lightly floured work surface, roll dough out to 13-inch round, about 1/8-inch thick. Transfer to tart pan and press dough into pan. Remove excess dough from edges. Line with greased parchment paper. Fill lined crust with pie weights, dried beans or raw rice. Place pan on baking sheet and bake for 12 minutes. Remove parchment paper and weights and bake for an additional 5 - 8 minutes, or until tart shell is dull and feels dry to touch. Place pan on a wire rack and cool completely.

Make the ganache:

Assemble the tart:

Reserve a few raspberries for garnish. Scatter remaining raspberries evenly in bottom of cool tart shell. Pour ganache over berries. Refrigerate tart for about 30 minutes or until ganache is set but still shiny. Cut into wedges and serve garnished with raspberries and rose petals.