Add cookies into a blender and crush until finely ground or put them into a freezer bag and crush them with a rolling pin.
Transfer the cookie crumbs into a medium bowl, add the melted butter and mix it.
Press the mixture onto the bottom and up the sides for roundabout 2 cm of a tart pan (24 cm) or use a normal baking pan with removable bottom. Place it into fridge for at least 15 minutes to firm up.
Meanwhile bring the raspberries to simmer with 1 tablespoon of water, sugar and vanilla paste. Mix until the raspberries are soft. Then pass them through a sieve thoroughly.
Soak the gelatine in cold water, squeeze and add to the hot raspberry puree. Dissolve with stirring. Let cool down.
Beat the whipping cream until stiff and lift it under the cooled raspberries.
Put the raspberry mousse into the cookie pie crust, smooth it and let it set for about 4 hours.
Remove the tart from the mold and decorate with raspberries, red currants, chocolate chip cookies and chocolate drops.
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