For the Cookie Crust

• 1/ 3 cup melted unsalted butter
• 3 1/ 2 cups crushed chocolate chip cookies

For the Raspberry Mousse

• 1 3/ 4 cups frozen raspberries
• 1 tablespoon vanilla bean paste
• 3 tablespoons sugar
• 3 sheets gelatin
• 1/ 2 cup plus 2 tablespoons whipping cream

For Topping

• Raspberries
• Red currants
• Chocolate chip cookies
• Chocolate chips

Method

• Step 1

  Mix the crushed cookies and butter in a bowl. Press into the bottoms and sides of a 9-inch tart pan with a removable bottom. Refrigerate at least 15 minutes to firm up.

• Step 2

  Meanwhile, bring raspberries to simmer in a small pot with 1 tablespoon water, sugar and vanilla paste. Cook until raspberries are soft and broken down. Strain through a sieve.

• Step 3

  Soak the gelatin in cold water, squeeze and add to the hot raspberry puree. Dissolve by stirring. Let cool.

• Step 4

  Beat whipping cream until stiff. Fold into raspberries. Spread into the chilled cookie crust. Chill for 4 hours.

• Step 5

  Remove tart from mold. Decorate with toppings.