Take 16 pieces of digestive biscuits and place them inside a food processor. Pule until the biscuits are finely ground.

Open the lid of the food processor and add 1 tbsp of sugar to the ground biscuits.

Add 6 tablespoons of melted salted butter to the mix. Pulse again until all the ingredients are well combined.

Grab a 9-inch tart pan and set it on a countertop.

Pour the biscuit mixture into the pan and use a spatula to spread the crumbs evenly.

Press firmly along the edges of the tart pan and use the back of a measuring cup to smooth out the crust from the top.

Refrigerate the crust for 20 minutes to set properly.

Take a mixing bowl and pour ½ cup of heavy cream into it.

Add ½ cup of sugar to the cream.

Using an electric beater, beat until medium peaks form.

Add 1 cup of mascarpone to the mixture.

Pour in 1 tsp of vanilla essence and use the beater to mix again until fully combined.

Give the cream mixture a gentle stir using a spatula.

Take the chilled crust out of the refrigerator and pour the mascarpone cream mixture over it.

Use a spatula to spread the cream filling and level the top.

Arrange 2 and ½ cups of raspberries on top of the cream in a circular pattern.

Sprinkle powdered sugar on top of the tart for decoration.

Refrigerate for at least 6 hours or overnight.

Remove the tart from the pan, slice, and enjoy the delicious no-bake fresh raspberry tart!