Combine everything in the food processor and whizz until it all comes together. Coat an 11inch/28cm tart pan with a removable base with non-stick cooking spray. Then press the base mixture evenly over the base and sides using the back of a spoon to help you. You can let it set in the refrigerator for 15 minutes.
For the filling
Preheat the oven to 350ºF/180ºC.
Take the prepared tart base out of the refrigerator. Warm the raspberry jam slightly in the microwave until it loosens a little and carefully spread the base with raspberry jam.
Heat the cream until it bubbles (you can do this in the microwave). Add the chocolate to the cream and allow to sit for 3 or 4 minutes. Take a whisk and start slowly mixing the cream and chocolate until it is smooth and well combined. Cool a little so that the eggs don’t scramble.
Add the eggs, vanilla, Frangelico and salt. Whisk well.
Pour this mixture into your prepared tart pan. I had a small, maybe a couple of spoonfuls, amount of mixture left over that didn’t fit into the tart pan. Remember not to overfill because we need to add the topping. Carefully transfer to your hot oven and bake undisturbed for 25 minutes. Allow the tart to cool for about 15 minutes then transfer to the refrigerator to cool completely.
For the ganache topping
Heat the cream (again you can do this in the microwavadd the chocolate and allow to sit for a few minutes. Whisk to combine the chocolate and cream then add the honey and Frangelico. Pour this delicious mixture all over the top of the tart. Don’t use anything to spread it. Just tip the tart around to spread the topping. This will result in a mirror like finish. Return to the refrigerator until set. Before serving decorate with fresh raspberries.
For the base, I used up whatever was lurking in the pantry – savoiardi, amaretti and some plain sweet cookies all whizzed in the food processor)