Break wafers into smaller pieces, and place in a food processor; pulse until fine crumbs. Add butter to cookie crumbs, and process until well blended. Press the cookie mixture into the bottom and up the sides of a removable-bottom tart pan. Freeze crust while preparing filling.

Place the 8 ounces chopped 35% Blonde chocolate, 4 ounces chopped 32% Blonde chocolate, and salt in a medium bowl. In a small saucepan, heat the cream and the butter until the butter is melted and the cream is steaming (scalded). Pour the cream mixture over the chocolate, and whisk until smooth.

Pour chocolate ganache mixture over crust, and refrigerate 2 hours or overnight.

Melt 1 ounce 32% blonde chocolate in a microwaveable bowl in 30-second increments, stirring after each time, until melted, and drizzle over tart. Garnish with raspberries.