Preheat oven to 350°F.

In a food processor, combine pecans, brown sugar and cinnamon. Pulse for about 10 seconds or until the mixture resembles coarse sand.

Using the food processor feed tube pour melted butter into nut mixture while running. Once all butter is added, pulse for another 5 seconds to incorporate into the mixture. (Your crust will be damp and crumbly and can be pressed easily into your tart pan.)

Press the nut mixture into a 9″ fluted tart pan with a removable bottom. Using your knuckle, press the mixture into the side and into the bottom around the edge to ensure an even crust. Bake 20 minutes or until crust feels firm. Let cool while preparing the ganache.

Chop remaining chocolate into small pieces. Combine chopped chocolate and heavy cream in a heavy saucepan and cook on medium-low heat, whisking constantly, as chocolate begins to melt and then become smooth. Continue whisking until the chocolate just begins to bubble and boil. Remove from heat and immediately pour into prepared crust.

Refrigerate 1 to 2 hours or until set (the tart can be made up until this step 1 to 2 days ahead and refrigerated until right before use).

When ready to serve, arrange the raspberries on top of the tart.

Helpful hint: To make perfect, clean slices, use a sharp knife with heated blade. To do this, fill a pitcher up with warm water. Place knife blade in warm water for a few seconds, wipe completely dry and make your first slice. From there wipe the blade clean, place back in the water and repeat these steps with each slice.

This recipe was created by Renee Iseson from Kitchen Conundrum. Discover the background story on this tart by reading her blog.