Place dark chocolate chips in a large bowl.
Combine egg yolks and sugar in a medium saucepan; stir with a wire whisk until pale yellow.
Add coconut milk coffee creamer, vanilla, and salt; stir until combined.
Heat over medium heat, stirring constantly, until mixture reaches 175° when measured with an instant read kitchen thermometer (about 10 minutes).
Pour mixture through a sieve into bowl of dark chocolate. Discard any bits in the sieve. Allow mixture to sit for 2-3 minutes to melt chocolate.
Stir mixture well to combine with chocolate.
Pour chocolate mixture into cooled crust. Chill for 4 hours or overnight.
Top tart with raspberries.