Preheat oven to 410 F degrees.  In an open-safe dish, add butter, water, oil, sugar and salt.                                                                       

Place dish in preheated oven until everything has melted together and butter is just beginning to brown, approximately 10-15 minutes. 

Remove dish from oven. Be careful with this step as the brown butter mixture is now hot and sizzling, and will pop and splatter as you add the flour.  Add flour to the brown butter mixture 1/4 cup at a time, stirring constantly to integrate. Form into a ball and move to a tart pan. (2-Piece, 9 inch tart pan with an outer ring and removable base works best.)

Using your fingers, press the dough into the tart pan making it as even as possible. Press the dough to fill up the fluted edges too.  

Pierce the bottom of the tart crust all over with the tines of a fork. 

Bake for 15 minutes. Remove from the oven and place on a wire rack. Cool completely. Do not remove the crust from the tart pan yet! 

While the tart crust is baking, begin the ganache. Place chocolate discs into a medium sized bowl and set aside. 

Heat the cream in a medium saucepan, stirring frequently, just until it reaches the boiling point. (The cream can also be heated in a microwave.)

Pour heated cream over the chocolate discs and stir together until chocolate is melted and creamy. Add in the butter and stir again until integrated and ganache is smooth and silky in texture.  

Pour ganache onto cooled tart crust and refrigerate at least 1 hour. 

Remove tart from tart pan. Top with raspberries and dust with powdered sugar before serving.