Line a tart tin with greaseproof paper. Place the biscuits into a food processor/ blender and whizz until crumb-like.
Melt the butter and pour into the biscuits. Mix together until like wet sand consistency. Press the mixture into the lined tin until compact. Place into the fridge or freezer while you make the filling.
For the chocolate filling, open the tin of coconut milk, drain the clear liquid part and only use the thick white cream. Place the cream and chocolate into a medium-sized saucepan, then heat on medium until combined. Allow to sit for a few minutes, then stir together.
Pour the filling onto the crust and level with a spoon or offset spatula. Place into the fridge while you make the raspberry topping.
For the raspberry swirl, place the raspberries into a medium-sized saucepan and add the lemon juice. Simmer on low until the raspberries begin to soften, then mash with a fork.
Once cooked, leave it to cool, then pop it into the fridge for 30 minutes to thicken. Swirl the raspberry compote over the tart. Place into the freezer for 2-3 hours, or until set.