Individual Raspberry Chocolate Tart

Preheat oven to 325ºF.

For the crust:
In a food processor, add chocolate graham crackers and process until fine. Combine graham cracker crumbs, melted butter, and sugar in a small bowl. Distribute crumb mixture between 4 mini tart tins with removable bottoms. Press down crumb mixture with your fingers and spread along and up the sides, about halfway up the sides. Put the tins on a cookie sheet and place in the refrigerator and chill for 10 minutes. For a softer crust, do not chill and bake immediately instead.

Bake for 8 to 10 minutes, or until firm. Remove and allow to cool on a wire rack for 20 minutes.

For the filling:
Warm cream and butter in a small saucepan until just before boiling. Remove from heat and add chocolate chips and extract and stir until combined.

Evenly distribute chocolate mixture among the tart tins. Using a spoon, spread the chocolate to the sides of the tin.

Refrigerate for 2 hours or overnight.