From My Carolina Kitchen

32 chocolate (about 8 ounces) chocolate wafer cookies – I used Nabisco Famous chocolate wafers found in the baking aisle

Coarse salt

6 tablespoons (3/4 stick) unsalted butter, melted

12 ounces dark chocolate chocolate chips (or semisweet if you prefer)

1 ¼ cups heavy cream

1 ½ cups (6 ounces) fresh raspberries

2 tablespoons sugar

Preheat oven to 350 degrees F. In a food processor, combine cookies, sugar and ½ teaspoon salt. Process until very fine crumbs form. Add melted butter and pulse until mixture comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place tart pan on a baking sheet and bake until crust is dry and set, about 18 to 20 minutes. Let cool.

In a large bowl combine the chocolate chips and a pinch of salt. In a small saucepan, bring the cream to a bare simmer over medium-high heat. Take care not to let it boil. Immediately pour cream over chocolate chips and let stand one minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell, scatter raspberries on top, and refrigerate until set, about 30 minutes. To serve, remove tart from pan.

Cook’s note: Use a flat-bottom metal 1-cup dry measuring cup to press the cookie dough firmly into the tart pan at the edges. Graham crackers can be substituted for the chocolate wafers, but the tart won’t be as intensely chocolate. It can be made one day ahead and kept in the refrigerator, but add the raspberries at the last minute.

Adapted from Everyday Food – serves 9