Preheat oven to 325 degrees (F). Using a brush, grease a 9-inch tart pan with melted butter (or four individual-sized tart pans like I did).

In a large bowl, sift together flour, cornstarch, and salt. In a standing mixer, cream butter and sugar until light and fluffy. Add vanilla extract. Slowly begin adding in the flour mixture a few spoonfuls at a time. When the dough begins to come together, transfer to the prepared tart pan(s) and press the dough into it. Prick the bottom of the dough all over with a fork and place in the freezer for at least 10 minutes to let rest.

Once chilled, line the tart with parchment paper and fill with pie weights or beans. Bake in the oven for 10-15 minutes, until edges are lightly golden brown and set. Next, carefully remove the parchment paper from the pie and place back in the oven for 5-10 minutes until the center of the tart is golden brown. Remove from the oven and place on a cooling rack.

For the filling: Using a double boiler, heat the cream until it’s very hot but not boiling. Remove from the stove and add the chocolate. Gently stir the mixture until all the chocolate is melted and combined. Add Framboise (or raspberry extract) and stir until combined. You should have a beautiful glossy mixture when finished. Pour chocolate filling into the thoroughly cooled baked crusts. Carefully tap the side of the pan to even out the filling. Leave the tart on the counter to cool (about 30 minutes) and then move to the refrigerator to chill for an additional 2 or 3 hours. The filling should be firm when done.

Remove the tart from refrigerator and carefully slide out the outer pan ring. Transfer tart to serving platter and garnish with fresh raspberries. Enjoy!