Preheat the oven to 140˚C.
In saucepan, pour the cream and milk for the filling and bring to the boil.
Remove from the heat and whisk in the chocolate until smooth. Add the egg when the mixture has slightly cooled.
Pour the chocolate mixture in the precooked tart base.
Place in the oven and bake in the oven for 10-15 minutes maximum until the chocolate mixture is just set.
Remove from the oven and allow to cool. The mixture will harden when cooling.
Next, prepare the chocolate glaze. Place the cream, salted caramel sauce in a small saucepan and bring to the boil. Remove the cream from the heat and add the chopped chocolate and stir to combine until smooth.
Carefully pour the glaze over the baked chocolate tart and set aside to cool.
Decorate with crushed cookies and raspberries.
When ready to serve, take the tart out of the fridge for 30 minutes to let the tart come to room temperature.
Serve with extra cookies and whipped cream.