Chocolate Ganache Tart with Raspberries

Roll out the chocolate tart dough, place into the tart pan, and dock all over with a fork.

Add the parchment paper and pie weights and fully bake the shell. Allow the tart crust to cool completely.

Spread raspberry jam onto the bottom of the chocolate tart crust.

Mix together the hot cream and chopped chocolate and mix until fully combined and smooth.

Spread the chocolate ganache into the tart shell, and allow it to set at room temperature for 10-15 minutes.

Gently press raspberries into the ganache as desired, filling the tart completely. Wait one hour before slicing in so the ganache has time to set.