Preheat the oven to 350 degrees. Grease a 9 inch tart pan with non-stick cooking spray.
Combine all crust ingredients in a bowl until mixture comes together. Spread the crust mixture evenly over the base and sides of the tart pan, pressing into the pan with a measuring cup to compact it down.
Bake crust for 8 minutes and let it cool for 15 minutes.
While the crust is cooling, prepare the filling. Microwave the heavy cream for about 1.5 minutes, then add the chocolate to the cream and let it sit for 3-4 minutes. Then whisk the cream into the chocolate until it's smooth and well combined. Make sure the mixture is cool enough before adding eggs and salt. Whisk to combine.
Pour filling into the cooled crust and tap the pan on the counter to release any air bubbles. Bake for 20 minutes.
Let the tart cool on the counter for 15 minutes, and then move it to the refrigerator to cool for another hour.
Prepare the ganache topping by microwaving another 1/2 cup cream and adding in the remaining 3/4 cup of chocolate and powdered sugar. Let it sit for a few minutes and then whisk together until completely smooth and melted.
Pour the ganache over the tart. Don't use anything to spread it, just tip the tart around to spread the topping. Cool for 30 more minutes and then top with raspberries and a dusting of powdered sugar.
Store in fridge but best served at room temperature!
