1. Make the Crust

1. In a bowl, mix chocolate cookie crumbs with melted butter until fully combined.
2. Press firmly into the bottom and sides of a 9-inch tart pan.
3. Chill in the refrigerator for 20–30 minutes until set.

2. Prepare the Chocolate Ganache

1. Heat heavy cream in a saucepan until just beginning to simmer (do not boil).
2. Pour hot cream over chopped chocolate and butter in a heatproof bowl.
3. Let sit 2 minutes, then stir until smooth and glossy.
4. Stir in vanilla extract.

3. Assemble the Tart

1. Pour ganache into the chilled crust.
2. Smooth the top with a spatula.
3. Arrange fresh raspberries evenly on top, gently pressing them into the ganache.
4. Brush raspberries with warmed jam for a glossy finish (optional).

4. Chill

• Refrigerate for 3–4 hours, or until fully set.

5. Serve

• Remove from the tart pan carefully.
• Slice with a warm knife for clean cuts.