Chocolate Tart with Crème Fraîche & Raspberries Recipe

Preheat the oven to 325°F (160°C).

In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into a 9-inch tart pan to form the crust.

In a small saucepan, heat the heavy cream until it just begins to simmer.

Place the chopped chocolate in a heatproof bowl. Pour the heated cream over the chocolate and let it sit for 1-2 minutes.

Stir the mixture until smooth and well combined. Stir in the vanilla extract.

Pour the chocolate mixture into the prepared crust and spread it evenly.

Bake for 10-12 minutes, or until the filling is set.

Remove from the oven and let it cool completely.

Once cooled, spread the crème fraîche over the top of the tart.

Arrange the fresh raspberries on top of the crème fraîche.

Refrigerate for at least 1 hour before serving.