Ingredients: to make four 4.75 inch (12 cm) tarts
Preparation time: 30 minutes, plus one hour inactive
1. Preheat the oven to 350° F (175° C). Melt the butter in the microwave (set at high for 30 seconds, mix and add a few seconds if necessary). Or melt in a double boiler.
Crumble the cookies in a food processor, or by putting them in a closed ziplock bag, and crushing them with a rolling pin or other tool. In a bowl, add the cookie crumbs and the melted butter. Mix with a spoon until combined.
2. Grease the tart pans with butter (or spray). I suggest using those tart pan with removable bottom, for an easy way to take the tart out of the pan without breaking anything.
Divide the cookie mixture into the four tart pans, and press it to the bottom and the sides with the bottom of a spoon, making it as even as possible.
Bake for about 10 minutes at 350° F (175° C). Let it cool completely.
3. Bring the heavy cream to almost boiling point, in a small pan, or in the microwave (it should take about 1 minute and 30 seconds at high)
Place the chocolate (chips or small pieces) in a bowl. Pour the hot cream over the chocolate. Add the vanilla extract and pinch of salt. Let it sit for two minutes. Whisk until the chocolate is melted and the mixture is smooth. Refrigerate until chilled, about 30 minutes.
4. Beat the chocolate with an electric mixer, until semi-firm. And spread over the chocolate tart shells. Refrigerate for another 30 minutes. The chocolate ganache will quickly set and harden.
Arrange the raspberries over the tarts. Store in the refrigerator until ready to serve.