|1½ cups (170g)||packed chocolate wafer cookie crumbs, about 28 cookies|
|2 tbsp. (25g)||granulated sugar|
|3 tbsp. (42g)||Plugrá® Premium Butter, unsalted, melted|
|1 cup (120g)||heavy cream|
|10 oz. (255g)||bittersweet chocolate (not more than 65% cacao is best), chopped|
|2 oz. (56g)||Plugrá® Premium Butter, unsalted|
|1 tsp. (5g)||vanilla extract|
|¼ tsp. (2g)||salt|
|½ oz.||piece of bittersweet chocolate|
|¾ cup||heavy whipping cream|
|2 tbsp.||granulated sugar|
|½ tsp.||vanilla extract|
Crust: Preheat oven to 350°F. Crust: Combine the chocolate cookie crumbs, sugar and butter; press onto the sides and bottom of a 9-inch tart pan with a removable bottom.
Filling: Bring cream to a boil and pour over chocolate and butter in a bowl and let stand 5 minutes. Gently stir with a whisk until smooth.
Pour filling into crust. Refrigerate until firm.
Topping: Shave the chocolate onto the center top of the tart with a vegetable peeler. Combine the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on high until cream forms firm peaks. Transfer to a pastry bag fitted with a star tip and pipe a border on the tart's top edges. Place the raspberries on the cream.