In a mixing bowl, combine the flour, powdered sugar, and salt. Add the chilled butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.

Stir in the egg yolk until the dough just comes together. If it’s too dry, add a teaspoon of cold water.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C).

On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles that fit your tartlet pans.

Gently press the dough circles into the tartlet pans. Prick the bottoms with a fork to prevent bubbling.

Bake the tartlet shells for 10-12 minutes until lightly golden. Remove from the oven and let them cool slightly.

In a small saucepan, heat the heavy cream until just simmering. Remove from heat and stir in the chopped white chocolate until melted and smooth.

Spoon the white chocolate filling into each tartlet shell. Top with fresh raspberries.

Allow the tartlets to cool to room temperature and then refrigerate for at least 30 minutes before serving to set the filling.

Garnish with mint leaves if desired, and enjoy your delightful Raspberry & White Chocolate Tartlets!