In a bowl, combine the cookie crumbs and the butter. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom.
Place on a baking sheet and bake until crust is dry for about 20 minutes. Let it cool.
In a large bowl, combine the chocolate and a pinch of salt. In a small saucepan, bring cream to a simmer over medium-high heat. Pour the cream over the chocolate and let it stand 2 minutes. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate about 30 minutes or until it sets Place the raspberries one by one on the tart tightly, ensuring that they are close together.
When raspberries are in season, buy a bunch, freeze them flat on a baking sheet, then pop them into a plastic food storage bag. This way, you'll have raspberries all year long and at a fraction of the cost.