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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.
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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.
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Step 3
Soak the gelatin in cold water, squeeze and add to the hot raspberry puree. Dissolve by stirring. Let cool.
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Step 4
Beat whipping cream until stiff. Fold into raspberries. Spread into the chilled cookie crust. Chill for 4 hours.
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Step 5
Remove tart from mold. Decorate with toppings.
