Line the 20 cm square perforated tart ring with black shortcrust pastry, reserving some pastry for the decorative insert.

Freeze the lined tart shell for at least 30 minutes.

Bake the frozen tart shell at 160°C for 25 minutes until crisp.

Add the 70 g granulated sugar to a heavy-bottomed saucepan in small additions, allowing each addition to melt.

Stir the 100 g roasted hazelnuts into the dry caramel until evenly coated.

Pour the hazelnut caramel onto baking paper and let it cool completely.

Break the cooled hazelnut caramel into small pieces and blend until it becomes a smooth praline paste.

Spread a layer of hazelnut praline paste over the base of the cooled tart shell.

Finely chop the 100 g dark chocolate and place it in a mixing bowl.

Bring 100 ml of the heavy cream to a boil and pour it over the dark chocolate.

Stir the ganache until smooth and pour it over the chilled praline layer.

Refrigerate the tart until the dark chocolate ganache is firm.

Soak the 6 g gelatin sheets in cold water until soft.

Heat the 100 ml whole milk, 90 ml heavy cream, and 10 g honey until hot but not boiling.

Squeeze the softened gelatin sheets and stir them into the hot milk mixture until dissolved.

Melt the 210 g white chocolate and pour in the hot milk mixture in three additions.

Blend the white chocolate mixture briefly with an immersion blender until smooth.

Add the 250 g room-temperature mascarpone and blend briefly until the cream is homogeneous.

Pour about half of the mascarpone cream over the firm ganache and refrigerate for 4 hours.

Cover the remaining mascarpone cream directly with plastic wrap and refrigerate for 4 to 5 hours or overnight.

Whip the chilled remaining mascarpone cream for 3 minutes until soft and stable.

Transfer the whipped mascarpone cream to a piping bag and pipe it onto the chilled tart.

Bake or shape the reserved black shortcrust pastry into a decorative insert and place it over the mascarpone cream.

Finish the center of the tart with pomegranate arils and raspberries.