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Add the cookies and melted butter to a food processor and pulse until it forms a fine crumb mixture.
Press the crust mixture into a 9-inch tart pan with a removable bottom. Place in the freezer while you make the filling.
Scoop out the top layer of fat/cream from both cans of coconut milk. Discard the liquid at the bottom of the can or save it for another recipe. Do not use the liquid in the can, otherwise the filling won't set.
Add the coconut cream and sugar to a small saucepan over medium heat. Heat until the sugar is dissolved, stirring often, and the mixture is just starting to simmer.
Add the chopped chocolate and salt to a large bowl. Pour the hot coconut milk mixture over the chocolate, cover with a clean towel and let sit for 2 minutes, until chocolate is melted. Whisk until completely smooth.
Pour the filling into the prepared crust. Top with raspberries, gently pushing them into the filling. Alternatively, you can pour half of the filling into the crust, top the entire tart with raspberries, and spread the remaining ganache on top. Return to refrigerator for 4 hours to set, then slice and serve.