Coffee is the perfect accent to the deep, rich, chocolaty flavor of this tart. Crispy gluten-free chocolate cookies would also work for the press-in crust.
12 tbsp butter
1 (9 oz) box Nabisco Famous Chocolate Wafers
8 oz bittersweet chocolate
2 large eggs
1/2 cup heavy cream
1 tbsp espresso powder
1/4 cup maple syrup
1 tsp vanilla extract
1 tbsp confectioners' sugar
1/2 cup raspberries
Preheat oven to 350°F. Melt 6 tbsp butter. In a food processor, pulse the chocolate wafers and melted butter until fine crumbs form. Transfer crumbs to 9-inch tart pan. Using the bottom of a large measuring cup, press crumb mixture firmly into an even layer. Bake 10–12 min., until crust has set.
Meanwhile, chop the chocolate. In a heatproof bowl set over a small saucepan of simmering water, melt chocolate and remaining 6 tbsp butter on medium, stirring often. Remove bowl from saucepan. In a separate bowl, whisk the eggs, cream, espresso powder, maple syrup, and vanilla with a pinch of salt. Slowly whisk the egg mixture into the melted chocolate until smooth.
Pour the chocolate mixture into the crust and smooth the top using a small offset spatula. Bake 15 min., until filling has mostly set but still jiggles slightly in the center. Let cool completely on a wire rack. Dust with the confectioners sugar and garnish with the raspberries.