Prepare the Crust

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
2. Mix the Crust Ingredients: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir until evenly moistened.
3. Form the Crust: Press the mixture evenly into the bottom and sides of a 9-inch tart pan. Use the bottom of a glass to press it firmly into place.
4. Bake: Place the crust in the oven and bake for 10 minutes. Remove and let cool completely.

Prepare the Ganache

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Avoid boiling.
2. Melt the Chocolate: Place chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1-2 minutes.
3. Stir Until Smooth: Gently stir the mixture until smooth and glossy. Add vanilla extract and mix well.

Assemble the Tart

1. Fill the Crust: Pour the ganache into the cooled crust, spreading it evenly with a spatula.
2. Chill: Refrigerate the tart for at least 1 hour, or until the ganache is set.

Add the Topping

1. Arrange Raspberries: Once the ganache is firm, arrange raspberries on top in a circular pattern.
2. Optional Dusting: Lightly dust with powdered sugar for a finishing touch.