Chocolate Raspberry Tart

10 graham crackers
1 Tbsp sugar
8 Tbsp unsalted butter, divided
1 cup heavy cream
16 o z chocolate (50-60% cocoa)
1/4 tsp salt
1/4 tsp vanilla
6 oz fresh raspberries

Preheat oven to 350. Crush graham crackers and sugar in the food processor, then drizzle in 6 Tbsp melted butter. Press into a pie or 9 inch tart pan and bake 8-10 minutes. Let cool.

In small saucepan over medium-high heat, warm heavy cream until steaming but not boiling. Add remaining 2 Tbsp butter and stir until melted. Fold in chocolate, then salt and vanilla. Stir until smooth and pour into tart crust. Refrigerate until set and top with raspberries before serving. Slice 16 ways.