For the pastry:
1 3/4 plain flour
1/3 cup almond meal
1/3 cup icing sugar mixture
150g butter, chopped and chilled
2 egg yolks
1 tablespoon iced water
For the filling
1/3 cup caster sugar
1/4 cup milk
1 1/2 tablespoons boiling water
3/4 teaspoon gelatine powder
180g butter, softened and chopped
1 1/2 teaspoons vanilla extract
3/4 cup raspberry jam
3 cups icing sugar mixture
1/4 cup boiling water
1 tablespoon cocoa powder
1/2 teaspoon pink food colouring
For the pastry, place flour, almond meal, icing sugar mixture and butter into a food processor and process to combine. Then add egg yolks and iced water and process again to combine.
Dust bench with flour and place pastry mixture on bench, kneading for 5 minutes until it comes together. Formed into a disc shape and wrap with cling film, then refrigerate for 30 minutes.
To make the filling, in a small bowl, combine caster sugar and milk. Microwave for 30 seconds and set aside.
In another small bowl, add boiling water and gelatine powder and whisk with fork to combine. Add to the caster sugar and milk mixture, and stir until combined. Set mixture aside.
In the bowl of an electric mixer, add extra butter and vanilla extract and mix on medium speed. When mixture is combined, slowly add gelatine and milk mixture while mixer is still going. Set filling mixture aside.
To make pastry shell, take pastry from fridge and remove cling film. Place pastry between two generous pieces of baking paper and roll out with a rolling pin until pastry is roughly 30cm in diameter.
Grease 25cm round flan tin with canola spray and carefully transfer pastry to tin. Press pastry into the sides, removing excess pastry from edges, Place a large piece of baking paper over the top of the tin and fill with uncooked rice or baking beads.
Place tin on a large baking tray and place in 200-degree oven for 10 minutes to cook. Remove rice or beads and baking paper, and continue cooking for another 10 minutes.
Remove pastry from oven and allow to cool. Then add jam and smooth over the bottom of the tart using a spoon.
Add filling mixture and smooth out with a spatula so it's even. Set aside.
In a bowl, mix extra icing sugar mixture and extra boiling water until combined. Separate mixture into two bowls and add cocoa powder to one mixture and pink food colouring to the other mixture.
Spoon chocolate icing onto one half of the tart, being careful to create a straight line down the centre. Spoon pink icing onto the other side of the tart, making sure again to create a straight line down the centre. Slice and serve.