Add the fresh or frozen raspberries and the light Muscovado sugar to a saucepan on low heat. Cook for about 10 minutes or until the raspberries start to break down and the mixture thickens
Mix the corn starch and water to make a slurry, then slowly add it to the raspberries. Cook for a minute, then remove from the heat and set aside to cool.
Combine the cookie crumbs and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom and sides of a greased 20cm loose-bottomed pie dish. Make sure it is tight and compact!
Spread the cooled raspberry jam into an even layer onto the crust.
TO MAKE THE CHOCOLATE FILLING: Combine the chopped chocolate, sugar, and the cream in a saucepan and place on very low heat. Stir until the chocolate is melted and smooth. Remove from the heat and cool to room temperature.
Pour the chocolate mixture into the tart shell and smooth into an even layer. Place in fridge for at least 2 hours to set.
Garnish with fresh raspberries and chocolate shavings
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