Chocolate-Raspberry Tart

Ingredients

• 8 ounces chocolate wafers such as nabisco famous 
• 2 tablespoons sugar 
• 1 serving coarse salt 
• 6 tablespoons butter unsalted melted ()
• 12 ounces semi chocolate chips 
• 1.3 cups cup heavy whipping cream 
• 6 ounces raspberries fresh

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• tart form

Directions

1. Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form.
2. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom.
3. Place on a baking sheet and bake until crust is dry and set, 20 minutes.
4. Let cool.
5. In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth.
6. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.