1 1/2 C Graham Cracker Crumbs
1/3 C Sugar
6 T Butter, melted
2 4oz. Blocks Semi-Sweet Bakers Chocolate
1 C Heavy Whipping Cream
2 T Seedless Raspberry Jam
1 1/2 C Fresh Raspberries
4 T Seedless Raspberry Jam
1 T Water
-Mix all crust ingredients together. Place in 8-9 inch tart pan, press into sides and bottom of pan. Bake 350 degrees for 7-8 minutes. Remove from oven and allow to cool completely.
-In double broiler, mix cream and chocolate together, make sure water never boils as you wait for chocolate to melt. Whisk well to ensure cream and chocolate incorporate. Remove from heat, stir in 2 T Jam. Pour mixture into crust.
-Top with raspberries, refrigerate for 2 hours.
-In small pan, heat over medium low heat jam and water. Brush over raspberries. Place tart back in fridge until ready to serve.