Combine the chocolate cookie crumbs and melted butter in a mixing bowl, stirring until evenly coated.

Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan.

Place the crust in the refrigerator for 10-15 minutes to set.

In a small saucepan over medium heat, bring the heavy cream to a simmer, removing from heat before boiling.

Add the chopped semi-sweet chocolate to the hot cream and let it sit for 2-3 minutes to soften.

Whisk the mixture until smooth, then stir in the powdered sugar, vanilla extract, and salt.

Pour the chocolate filling into the prepared crust and spread evenly.

Cover the tart with plastic wrap and refrigerate for at least 4 hours until set.

Once set, remove the tart from the refrigerator and top with whipped cream, chocolate shavings, and fresh berries.

Slice the tart and serve chilled.