Chocolate Raspberry Truffle Tart

• 25 chocolate wafer cookies
• 5 tablespoons unsalted butter, room temperature
• 12 cup seedless raspberry jam
• 8 ounces semi-sweet chocolate baking squares, chopped
• 1 cup heavy cream
• 2 cups fresh raspberries

1. Finely grind chocolate wafers using a food processor.
2. Mix together cookie crumbs and butter.
3. Press over the bottom and up the sides of a 9" tart pan (with a removable bottom).
4. Heat jam over low heat until just melted.
5. Spread over bottom of tart shell.
6. Freeze 15 minutes so the jam sets.
7. Meanwhile, heat chocolate and heavy cream in a saucepan over low heat until chocolate melts and mixture is smooth.
8. Pour into tart shell.
9. Refrigerate 4 hours so chocolate sets.
10. Top with raspberries.
11. Keep chilled until ready to serve, then remove tart sides.

chocolate wafer cookies, unsalted butter, seedless raspberry jam, semisweet chocolate baking squares, heavy cream, fresh raspberries

Taken from www.food.com/recipe/chocolate-raspberry-truffle-tart-409407 (may not work)