Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the flour, softened butter, powdered sugar, and salt until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.

Place the tart crust on a baking sheet and bake for 15-20 minutes or until lightly golden. Remove from the oven and let it cool.

In a saucepan over medium heat, heat the heavy cream until it just begins to simmer.

Remove the saucepan from the heat and add the chopped chocolate, letting it sit for a few minutes to melt.

Whisk the chocolate and cream together until smooth and fully combined.

Pour the chocolate filling into the cooled tart crust, smoothing the top with a spatula.

Arrange the fresh raspberries on top of the chocolate filling in a decorative pattern.

Place the tart in the refrigerator for at least 2 hours to set before serving.