Step 1: Make the Tart Dough
In a food processor, pulse together flour, powdered sugar, and salt.
Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Add egg yolk and 1 tbsp cold water. Pulse again until the dough starts to come together.
Add another tbsp water if needed.
Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.

Step 2: Preheat the Oven & Prep Pans
Preheat your oven to 350°F (175°C).
Grease mini tart pans or a mini muffin tin.

Step 3: Shape & Bake the Shells
Roll out the chilled dough on a lightly floured surface to about ¼ inch thick.
Cut into rounds and press into the tart molds. Trim the edges if needed.
Prick the bottom of each shell with a fork.
Bake for 12–15 minutes, or until lightly golden.
Cool completely before filling.

Step 4: Make the Ganache
Heat the heavy cream in a small saucepan over medium heat until just simmering.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 1–2 minutes.
Whisk until smooth and shiny. Stir in vanilla and a pinch of salt.

Step 5: Fill the Tarts
Spoon or pipe the ganache into each cooled tart shell, filling nearly to the top.
Chill in the fridge for 1–2 hours until set.

Step 6: Add the Raspberries
Top each tart with 2–3 fresh raspberries once the ganache is firm.
Dust with powdered sugar and garnish with mint if desired.