Blitz the cookies in a processor (or break with a rolling pin in a bag) until they are a fine crumb and mix in a bowl with the melted butter and honey. Mix well and line the base and sides of a tart tray. Let cool in the fridge until the biscuit has set (30+ minutes).
For the Filling:
Melt the chocolate over a bain marie with the cream, butter and vanilla a silky texture has formed. Allow to cool slightly and pour the filling into our set base. Make sure it has filled to the edges and set in the fridge (overnight is best).
For the Raspberry Coulis:
Add the fresh raspberries to a pot and heat gently with the sugar. Use a spoon to help break down the raspberries and after 2-3 minutes when the fruit has broken down, pass through a fine sieve and allow to cool.
Serve the set chocolate tart with a drizzle of raspberry coulis, whipped cream and fresh fruit.