1-First, preheat your oven to 350°F (175°C) to get everything ready for baking.

2-For the crust, remove the cream filling from 22 chocolate sandwich cookies and grind them into a fine powder. Mix in 5 tablespoons of melted unsalted butter until it feels like wet sand, then press it firmly into a 9-inch pie pan. Bake for 10 minutes, and if it puffs up, press it down gently. Let it cool completely before moving on.

3-Next, for the raspberry custard, puree 2 cups of thawed frozen raspberries and strain them through a fine-mesh sieve to remove the seeds. Whisk this puree with 3 large egg yolks, 1 can (14 oz or 397g) of sweetened condensed milk, and 1 tablespoon of freshly squeezed lemon juice until smooth. Pour this into the cooled crust and bake for 12-15 minutes until it’s set but still jiggles a bit in the center.

4-After baking, cool the tart at room temperature, then chill it in the refrigerator for at least 4 hours or overnight. This step is crucial for the custard to firm up nicely. Once chilled, make the whipped chocolate cream by combining 2 cups heavy cream, ¼ cup granulated sugar, ¼ cup Dutch process cocoa powder, a pinch of fine sea salt, and 1 teaspoon pure vanilla extract in a food processor. Whip until thickened, about 2-5 minutes.

5-To assemble, spread the whipped chocolate cream evenly over the custard layer and top with fresh raspberries. If you want extra richness, prepare the optional ganache by melting 75g finely chopped dark or semi-sweet chocolate with 75g heated heavy cream until smooth, then pour it over the custard before adding the whipped cream. Chill again if needed. This tart serves up to 8 people and takes about 20 minutes prep, 25 minutes cook, and 4 hours chill time.