1. Prepare the Tart Crust

To make the tart crust, combine the flour, sugar, and salt in a large mixing bowl. Stir them together until evenly mixed. Add the chilled, cubed butter to the dry ingredients and cut it into the flour using a pastry cutter, two forks, or your hands. The mixture should resemble coarse crumbs with pea-sized pieces of butter.

Next, add the egg yolk and 2 tablespoons of ice water. Stir with a fork until the dough begins to come together. If the dough feels too dry, add the remaining tablespoon of ice water, a little at a time, until it just holds together when pressed.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour. Chilling the dough ensures that the butter solidifies, creating a flaky texture in the crust.

2. Roll Out and Pre-Bake the Crust

Once chilled, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Carefully transfer the dough into tart pans (about 4-6 inches in diameter). Press the dough into the bottom and sides of the pans. Trim any excess dough hanging over the edges.

Prick the bottom of the tart shells with a fork to prevent puffing up during baking. Place the tart pans in the refrigerator again for 10 minutes to chill the dough before baking. This helps the crust hold its shape while baking.

Preheat your oven to 375°F (190°C). Place parchment paper over the chilled crusts and fill them with pie weights or dried beans. Bake the crusts for 10-12 minutes, then remove the parchment and weights. Continue baking for another 5-7 minutes, or until the crusts are golden brown. Let them cool completely before filling.

3. Make the Chocolate Ganache Filling

While the tart crusts are cooling, prepare the chocolate ganache. In a small saucepan, heat the heavy cream and butter over medium heat until it starts to simmer. Remove the saucepan from the heat, and add the chopped chocolate to the hot cream. Let it sit for 2-3 minutes to melt the chocolate, then whisk until smooth and glossy. Stir in the vanilla extract.

Let the ganache cool slightly, then carefully pour it into the cooled tart shells. Fill each tart with the ganache, smoothing it out with a spatula for an even layer. Refrigerate the tarts for at least 1 hour to allow the ganache to firm up and set.

4. Prepare the Raspberry Topping

While the ganache sets, prepare the raspberry topping. Gently wash the raspberries and pat them dry with a paper towel. If desired, toss the raspberries in a small bowl with 1 tablespoon of granulated sugar to enhance their sweetness, particularly if the raspberries are tart.

Once the ganache has set, arrange the fresh raspberries on top of the chocolate filling, pressing them gently into the ganache. You can arrange the raspberries in a circular pattern, a random arrangement, or in any design you like. For extra flair, garnish the tarts with a few fresh mint leaves.

5. Chill and Serve

Once the raspberries are placed on top, refrigerate the tarts for at least 30 minutes to ensure everything sets firmly. Before serving, you can dust the tarts with a light sprinkling of powdered sugar or drizzle with extra chocolate sauce for added decoration, if desired.

Serve chilled, and enjoy the delicious combination of rich chocolate and fresh raspberries in every bite.