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For the Chocolate Cookie Crust
1 1/2 cupschocolate wafer cookies or chocolate graham crackers, about 24 pieces
For the Raspberry Filling
2tablespoonsfavorite berry jam or preserve on hand
10 to 15 over or under ripe raspberries
For the Chocolate Ganache
12ounceschocolate, a mix of both semi-sweet and dark morsels, or chocolate baking bar, chopped
1 1/4cupsheavy cream
2teaspoonspure almond extract
For the Tart Garnishments
40 to 50ripe but firm raspberries
fresh mint leaves
Begin by sorting the fresh raspberries - you need ripe but firm berries for the top of the tart. All the remaining berries may be used for the filling.
Prepare the Chocolate Cookie Crust
Heat oven to 350°
In a food processor, pulse the chocolate wafers and sugar together into fine crumbs. Add the melted butter to the cookie crumbs and pulse until the mixture clumps together slightly, about 5 pulses.
Press the crust ingredients firmly into the bottom and up the sides of a rectangular or square removable bottom tart pan that has been placed on a baking sheet. It can help to use a flat-bottomed measuring cup to do this step.
Transfer the baking sheet with the tart pan and crust to the oven and bake for 12 minutes. Remove from the oven and cool completely on the baking sheet.
Prepare the Raspberry Filling
In a non-stick saucepan over medium heat, warm 2 tablespoons of jam. Toss the raspberries you will NOT be using for the top of the tart into the saucepan and crush and muddle with the back of a wooden spoon. Stir until jam and raspberry pulp is somewhat smooth and glossy.
Press the hot berry mixture through a fine mesh sieve using the back of a wooden spoon, making sure to extract all of the juice. Discard the solids. Allow the mixture to cool 10 minutes before pouring into the completely cooled chocolate cookie crust. Use a rubber spatula to spread the raspberry filling into the corners and all over the bottom. Refrigerate while preparing the ganache.
Preparing the Chocolate Ganache
Using a clean non-stick saucepan, gently heat the heavy cream over medium heat, stirring continuously. You want the cream hot, but you do not want it boiling.
Pour the mix of chocolate into the warmed cream. Stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are combined. Add the almond extract and stir. Finally, add the butter and stir. The ganache will be very aromatic and glossy. Allow to cool off heat for 5 minutes, stirring the entire time.
Re-whisk/stir to smoothness the ganache before pouring over the raspberry layer.
Return baking sheet with tart to refrigerator and allow ganache to set for 2 hours.
Once chilled, arrange raspberries conical side up, closely touching. Return to refrigerator until 15 to 30 minutes before ready to serve.
Remove from refrigerator and allow tart to come up in temperature slightly, about 15 to 30 minutes. Remove tart pan bottom from the tart pan frame to expose the prettily fluted crust. Dust with powdered sugar right before serving, and garnish with small fresh mint leaves.