14 oz. bittersweet chocolate
2 T. unsalted butter
4 eggs, separated
3/4 C. powdered sugar
1/4 C. raspberry liqueur
pinch vanilla extract

6 oz. bittersweet chocolate
3/4 C. heavy cream

 

For the crust, grind cookies in the food processor until finely ground. Add sugar and mix. Add the melted butter and mix well to incorporate. Press the crumbs into a well greased 9 inch removable bottom flan pan. Refrigerate at least 30 minutes. Place chocolate and butter in a bowl and melt over a water bath. Place egg yolks, sugar, liqueur, and extract in a metal bowl and cook over a water bath while whisking. Cook until the mixture is thick and resembles softly whipped cream. Remove the crust from the refrigerator and paint the bottom of the crust with about 2 oz. of the melted chocolate. When the chocolate and egg mixture is about the same temperature fold the chocolate into the egg mixture using broad strokes. In a clean mixer place egg whites and whip until whites hold a soft peak. Fold the egg whites into the chocolate mixture using broad strokes. Pour into crust and refrigerate for 1 hour.  For the ganache, place the chocolate in a food processor and break pulse and break the pieces up a bit. Place cream in a pan and heat until the cream comes to a boil. Pour cream over chocolate and process until the chocolate is smooth. Let cool for about 5 minutes. Pour ganache over the top of the tart if you like at this point you can top with fresh berries. Refrigerate at least 1 more hour. Serve cold with whipped cream.