Directions: |
Directions:Crust
Preheat the oven to 350º, and spray tart pan with Pam. Combine the graham cracker crumbs, brown sugar, and butter in a food processor and pulse until smooth. Pour the crumbs into pan and press firmly on the bottom and sides of the pan. The crust needs to be packed down tightly.
Place the pan on a baking sheet and bake for 10 to 12 minutes. Remove from the oven. Place it on a wire rack to cool. Whisk the raspberry jam until smooth and spread evenly on the crust, but stop one inch from the edge.
Ganache
While the crust cools, make the ganache filling. Place the chocolate chips in a large-size glass bowl. Heat in a microwave 30 - 60 seconds at a time, stirring in between until melted and smooth.
Heat the heavy cream in a small saucepan over medium heat until just simmering. Do not let it come to a boil. Once you see little bubbles start forming around the edges, remove it from the heat and immediately pour it over the chocolate. Stir until the mixture is smooth. Pour the ganache into the prepared crust and spread out evenly. Cover lightly with foil. Refrigerate for two to four hours or overnight.
Raspberry Sauce
Place the jam in a small microwave-safe bowl and microwave for one minute. Stir jam until smooth and add the lemon juice. Stir to combine.
Spoon a few tablespoons of raspberry sauce over the center. Arrange fresh raspberries flat side down, and garnish with mint. Slice and serve with raspberry sauce. |
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