In a bowl, combine the cookie crumbs and melted butter until fully incorporated.

Press the mixture evenly into the bottom of a 9-inch springform tart pan. Use the back of a spoon to smooth it out.

Place the pan in the freezer to firm up while you prepare the rest of the recipe.

In a small bowl, mix the gelatin powder, water and lemon juice. Let it sit for 5 minutes to allow the gelatin to bloom.

In a saucepan over medium heat, combine the bloomed gelatin, raspberries, cornstarch, 1 tablespoon water, and sugar. Stir frequently and gently mash the raspberries to release their juices. Cook until the mixture thickens, resembling raspberry jam.

Strain the mixture through a fine-mesh sieve into a bowl to remove seeds. Allow it to cool to room temperature. (Yields about 3/4 cup of coulis.)

In a large mixing bowl, combine mascarpone cheese, vanilla extract, powdered sugar, and chilled whipping cream.

Use a stand mixer or handheld mixer to whisk the mixture until light, fluffy, and stiff peaks form.

Gradually fold in the cooled raspberry coulis. Be careful not to overmix to maintain the filling’s airy texture.

Pour the mascarpone filling into the prepared crust and smooth the surface with a spatula.

Refrigerate for at least 5 hours, or until fully set.

Garnish and Serve. Garnish the tart with fresh raspberries, edible flowers, or other fresh fruit for a beautiful finishing touch. Slice and enjoy your creamy raspberry tart!