For The Crust: Preheat the oven to 350 F. Crush the graham crackers in a food processor until it’s fine and resembles coarse sand. Set aside. Melt the butter in a large mixing bowl, and then stir in the crushed graham crackers, mixing until combined and no dry spots remain. Press the crust into a tart pan (no need to grease), and bake for 7-9 minutes or until set. Remove from oven and allow to cool while you assemble the chocolate filling and raspberry coulis.

For The Raspberry Coulis: Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Gently crush the raspberries with a spoon as you bring the mixture to a low boil, about 5 minutes. Once the mixture reaches a boil, remove from heat. Blend with an immersion blender, or carefully transfer to a blender. Blend until smooth, and only seeds remain. Pour the mixture through a fine mesh sieve to remove sieve, and set aside.

For The Chocolate Filling: Heat the heavy cream and chocolate chips together in a mixing bowl in the microwave at 15 second increments, or until the chocolate is fully melted and smooth. Stir in the vanilla extract and salt.

Assembly: Pour 1 cup of the raspberry coulis into the bottom of the crust, making sure it coats the crust evenly. Spoon the chocolate filling evenly on top of the raspberry layer. Transfer to the fridge, and allow to chill for at least 2 hours, and up to overnight. Top with fresh raspberries just before serving, and serve with extra raspberry coulis drizzled on top.