Preheat oven to 350°F (180°C). Toss together cookie crumbs, butter and sugar until crumbs are evenly coated; press into 9-inch (23 cm) fluted tart pan with removable bottom. Bake for 10 to 12 minutes or until lightly golden brown. Transfer to rack; let cool completely.
Place chocolate in small heatproof bowl; set aside. Pour cream into small saucepan set over medium high heat; bring to simmer, stirring frequently. Pour over chocolate. Let stand for 5 minutes; stir until smooth. Whisk in butter until combined. Place in freezer, stirring occasionally, for about 30 minutes or until chilled. Using electric mixer, beat for about 5 minutes or until light and fluffy. Carefully spread over cooled tart shell; scatter raspberries over top. Refrigerate for 1 hour or until set. (Make ahead: Tart can be prepared, covered and refrigerated for up to 1 day.) Before serving, dust lightly with icing sugar.
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