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Crust: Process ingredients until crumbly. Pat into a 10- or 12-inch tart pan with a removable bottom. Bake 10 to 12 minutes at 350 degrees. Cool.
Raspberry Filling: Puree berries. Add cornstarch. Process until mixed. Add a little sugar if necessary. Cook over medium heat, stirring, until thickened. Cool. Spread over crust.
Chocolate Filling: Melt chocolate in double-broiler; cool slightly. Beat butter and sugar until light and fluffy. Add chocolate and beat 10 minutes. Add eggs, one at a time, and beat 5 minutes after each egg. Spread over raspberry filling.
Glaze: Melt chocolate and butter together. Drizzle over the top of the tart in a "spider web" pattern.
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