makes 8-10 servings

Crust:
1-2/3 c. (400 mL) chocolate wafers
1/2 c. (125 mL) hazelnuts, toasted, cooled, skinned
1/2 c. (125 mL) unsalted butter, melted

Filling:
2 c. (500 mL) fresh raspberries, divided
1 lb. (500 g) highest-quality bittersweet chocolate (63% cocoa content)
2 c. (500 mL) whipping cream
Cocoa powder, for garnish
Fresh raspberries, for garnish

Preheat oven to 350°F (180°C). Lightly butter an 11" (28 cm) fluted tart pan with a removable bottom. In the bowl of a food processor, combine chocolate wafers and hazelnuts. Process until finely ground. Add melted butter and pulse until well combined. Transfer crumb mixture to the tart pan and press evenly into the bottom and up the sides. The crumbs may not reach all the way up the sides of the pan. Bake the base for 12-15 minutes or until the crust is dry and set. Remove from oven and allow to cool completely on a wire rack. Meanwhile, prepare filling: Purée 1 c. (250 mL) raspberries in a food processor. Pour through a strainer set over a medium bowl, pressing hard on the solids to extract as much liquid as possible. Combine chocolate and heavy cream in a heavy-based medium saucepan. Heat over low heat, stirring, until chocolate is completely melted and smooth. Remove from heat, cool slightly and then whisk in raspberry purée. Sprinkle remaining 1 c. (250 mL) raspberries over the cooled crust. Pour the chocolate mixture into the crust and smooth the top with an offset spatula, making sure to cover the berries. Cover tightly with plastic wrap and refrigerate overnight. To serve, carefully remove side of the pan and transfer tart to a serving platter. Top tart with a light dusting of cocoa and a large handful of fresh raspberries.

Calories: 680; Protein 8.4 g; Carbohydrate 35 g; Fibre 9.2 g; Fat 66.4 g/serving

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