In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine
Add the butter and pulse until it is a moist dough
Press it firmly into the tart shell
Bake the dough about 12 minutes
When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup)
Stick the tart in to bake another 5 minutes
In a small pot, combine the cream, and vanilla and bring to a simmer
Pour this mixture over the chocolate and whisk until smooth
Add the butter and whisk until smooth and glossy
Pour the ganache into a cooled tart shell
Let the tart sit about 10 minutes while the ganache sets up
Line up the raspberries down the tart
Slice and enjoy!
Recipe by Cooking With Marica & Eye Nutrition at https://www.cookingwithmarica.net/crostata-al-cacao-con-ganache-al-cioccolato-e-lamponi/