Blitz biscuits in a blender to form fine crumbs. Add melted butter and blitz again until well combined.
Press mixture into a 22cm loose-bottom tart tin and refrigerate.
Pour half the cream and all the vanilla into a saucepan. Bring to the boil, remove from heat and add chocolate.
Stir until chocolate has melted and mixture is smooth. Transfer chocolate mixture to a bowl. Allow to cool.
Whip remaining cream, fold into cooled chocolate mixture.
Spread half the chocolate mixture over biscuit base and leave to set for a few minutes.
Crush raspberries with a fork and stir through icing sugar. Spread raspberry mixture over chocolate layer.
Top with remaining chocolate mixture and chill tart for 1-2 hours until firm. Dust with cocoa, and serve
Another good idea: Fold a little icing sugar and crushed raspberries through whipped cream and serve on the side.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.