This could not be any easier to make and it seriously could not taste any better either.  It was even better with a little (or big) dollop of Cool Whip on top.  It comes from the Martha Stewart magazine, “Everyday Food”.

32 chocolate wafer cookies (about 8 ounces) or graham crackers

2 tablespoons sugar

coarse salt

6 tablespoons (3/4 stick) unsalted butter, melted

12 ounces semisweet chocolate chips (I used dark chocolate chips!)

1 1/4 cups heavy cream

1 1/2 cups fresh raspberries (6 ounces)

1  Preheat oven to 350.  In a food processor, combine cookies, sugar and 1/2 teaspoon salt.  Process until very fine crumbs form.  Add butter and pulse until mixture just comes together.  Press crumbs firmly into a 9″ fluted tart pan with a removable bottom.  (Use a flat bottomed 1 cup measure to press the cookies firmly into the tart pan.)

2  In a large bowl, combine chocolate and pinch of salt.  In a small saucepan, bring cream to a bare simmer over medium high.  Immediately pour cream over chocolate and let stand 1 minute.  Stir gently until chocolate melts and mixture is completely smooth.  (I used a whisk here and it worked really well.)  Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes (or overnight).  To serve, remove tart from pan and scatter raspberries on top; serve with vanilla ice cream or whipped cream if desired.