Raspberry-Chocolate Tart

• 1 (9-ounce) package chocolate wafers
• 1/2 cup butter, melted
• 1/2 cup heavy whipping cream
• 2 tablespoons light corn syrup
• 2 tablespoons butter
• 1 (10-ounce) package raspberry-flavored semisweet chocolate morsels
• 2 cups fresh raspberries
• Sweetened whipped cream
• Garnish: fresh raspberries

1. Process chocolate wafers in a food processor until finely crushed. With processor running, pour 1/2 cup melted butter through food chute; pulse just until crumbs are moistened. Press crumb mixture into a 9-inch tart pan.
2. Bake at 350u0b0 for 8 minutes. Cool crust while preparing filling.
3. Combine 1/2 cup whipping cream, corn syrup, and 2 tablespoons butter in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; add chocolate morsels, stirring until smooth. Pour chocolate mixture into crust (crust will be warm). Cool 1 hour.
4. Arrange 2 cups raspberries, stemmed side down, in concentric circles on top of filling. Chill, uncovered, 1 hour or until firm. Serve with dollops of sweetened whipped cream. Garnish, if desired. Store in refrigerator.

chocolate wafers, butter, heavy whipping cream, light corn syrup, butter, chocolate morsels, fresh raspberries, whipped cream, fresh raspberries

Taken from www.myrecipes.com/recipe/raspberry-chocolate-tart (may not work)