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1
Preheat oven to 350F.
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2
Combine cookie crumbs, melted butter, and sugar in processor; process until crumbs are evenly moistened.
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3
Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
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4
Bake crust until set, about 10 minutes.
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5
Cool crust completely on rack.
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6
Combine raspberries, 1/4 cup sugar, 2 tablespoons water, and lemon juice in processor.
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7
Puree until smooth.
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8
Pour puree through strainer set over medium bowl, pressing on solids to extract as much liquid as possible; discard seeds in strainer.
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9
Combine mascarpone, heavy whipping cream, vanilla, and remaining 1/4 cup sugar in another medium bowl.
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10
Using electric mixer, beat until mixture is smooth and stiff peaks form.
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11
Fold in raspberry puree.
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12
Spread filling evenly in cooled chocolate crust.
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13
Cover and refrigerate tart overnight.
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14
Arrange fresh raspberries in concentric circles atop tart.
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15
Stir raspberry preserves in heavy small saucepan over medium-low heat until melted to form glaze.
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16
Brush glaze over fresh raspberries.
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17
Refrigerate tart at least 1 hour and up to 4 hours.
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18
Remove tart pan sides.
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19
Place tart on platter.
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20
Cut into wedges and serve.
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21
To make the crumbs for the crust, finely grind purchased plain chocolate wafer cookies in a processor.
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22
*Italian cream cheese, available at Italian markets and many supermarkets.
