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.
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.
Soak the gelatin in cold water, squeeze and add to the hot raspberry puree. Dissolve by stirring. Let cool.
Beat whipping cream until stiff. Fold into raspberries. Spread into the chilled cookie crust. Chill for 4 hours.
Remove tart from mold. Decorate with toppings.