Raspberry Truffle Tart

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Butter an 11-inch fluted tart pan with a removeable bottom.
3. 3
   Pulse the wafers in a food processor until finely ground.
4. 4
   Add the butter and pulse until well combined.
5. 5
   Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
6. 6
   Bake for 12-15 minutes, until the crust is dry and set.
7. 7
   Let cool on a wire rack.
8. 8
   Pulse 1/2 pint of raspberries in a food processor just until broken up.
9. 9
   Pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
10. 10
    Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.
11. 11
    Remove the pan from the heat and whisk in the raspberry puree and the salt.
12. 12
    Scatter 1/2 pint of berries over the bottom of the cooled crust.
13. 13
    Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.
14. 14
    Refrigerate, tightly wrapped, for at least 6 hours, or overnight.
15. 15
    Refrigerate the remaining berries for garnish.
16. 16
    To serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.