Place the raspberries in a bowl with 1 tablespoon sugar. Toss gently to combine. Set aside.

Gather 1 cup of ricotta cheese, ¼ cup of granulated sugar, 1 egg, 2 tablespoons milk, and 1 teaspoon vanilla extract in a large mixing bowl. Beat with an electric mixer until smooth. Add ¼ cup of sifted flour and mix until combined. It’s okay if a few lumps remain.

Fold in the dark chocolate chips. Set aside.

Preheat the oven to 400ºF.

Remove the thawed puff pastry from the refrigerator. Line a baking sheet with parchment paper. Place the puff pastry on the lined baking sheet. Carefully crimp the outside edges of the puff pastry to create a lip around the edge.

Use a fork to prick the inside of the puff pastry lightly.

Spoon the ricotta mixture onto the puff pastry, leaving about ½ inch of space between the ricotta and the inside edge of the pastry.

Add 4 teaspoons of raspberry preserves on top of the ricotta. Use a toothpick or butter knife to gently swirl the preserves into the ricotta.

Arrange the fresh raspberries on top.

Brush the edges of the pastry with heavy cream or whole milk.

Transfer the baking sheet to the oven. Bake for 30 minutes or until the puff pastry is golden and flaky and the ricotta has set. Remove from the oven and let stand at room temperature for 15 to 30 minutes.

Slice the tart into pieces and enjoy!