Preheat the oven to 350°F (175°C). Lightly butter a 9-inch tart pan with a removable bottom.

Place the chocolate sandwich cookies in a food processor and pulse to fine crumbs. Alternatively, seal in a zip-top bag and crush with a rolling pin.

Transfer crumbs to a bowl and stir in the melted butter until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the tart pan. Use the bottom of a measuring cup for a smooth, compact surface.

Bake the crust for 8–10 minutes until fragrant and set. Let cool completely on a wire rack before filling.

If using coconut milk, refrigerate the cans overnight and scoop only the firm cream from the top, discarding the watery portion.

In a small saucepan, combine the coconut cream (or heavy cream) and Domino®️ Golden Sugar. Warm gently over medium heat until the sugar dissolves and the mixture is just simmering — do not boil.

Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit for 2 minutes to melt.

Whisk the chocolate and cream together until glossy and completely smooth. Stir in the salt.

Pour the ganache into the cooled cookie crust and smooth the top with a spatula. Gently press the fresh raspberries into the ganache.

Chill the tart in the refrigerator for at least 4 hours or ideally overnight until the filling is fully set.

Run a thin knife around the tart edge before releasing the removable bottom.