1. Preheat the oven to 350°F (175°C). Remove the cream from the cookies and grind the cookies into fine crumbs using a food processor. Mix the crumbs with the melted butter until the mixture resembles wet sand. Press the crust evenly into a 9-inch tart pan, covering the bottom and sides. Bake for 10 minutes, pressing down if it shrinks or puffs, then allow to cool.
2. Puree the thawed raspberries and strain through a fine mesh sieve to remove seeds, pressing to yield approximately one cup of smooth puree. In a bowl, whisk together the raspberry puree, sweetened condensed milk, egg yolks, and lemon juice until fully combined. Pour the filling into the cooled crust. Bake the tart until the custard sets, about 12 to 15 minutes; it should have a matte finish and gently jiggle in the center. Cool to room temperature, then refrigerate for at least 4 hours or overnight to firm up.
3. To prepare the whipped chocolate cream topping, process the heavy cream, sugar, cocoa powder, salt, and vanilla extract in a food processor on high speed until thickened and whipped, 2 to 5 minutes. Spread the whipped cream evenly over the chilled tart. Garnish with fresh raspberries before serving.