Make the crust: Place crust ingredients in a food processor and process until mixture breaks down. Press evenly into the bottom and up the sides of a greased 9-in tart pan. Chill in freezer.

Make the filling:In a medium saucepan, whisk gelatin and milk together. Bring to a simmer over medium heat until gelatin is dissolved. In a small bowl whisk, egg yolks, half-and-half, sugar, and cornstarch until smooth. Whisk a small amount of hot milk mixture into egg and repeat a total of three times. Return all to saucepan and bring to a simmer over medium heat, whisking occasionally until pudding is smooth and thickened.

Remove from heat and immediately whisk chocolate chips, cocoa, and vanilla into pudding until chocolate is melted. Allow pudding to cool slightly, then transfer to a medium bowl, press plastic wrap directly on surface, and let chill in refrigerator 1 hour.

Make the topping: In a small bowl, smash raspberries, then add sugar and vanilla. Let sit 10 minutes until raspberries are juicy.

Remove crust from freezer and spoon chilled filling into crust. Top filling with raspberry topping and let tart chill 1 hour before slicing and serving. Enjoy!