In a mixing bowl, whisk together the flour and powdered sugar. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water until the dough forms. Press the dough into a tartlet pan or silicone molds, ensuring an even layer. Prick the bottom with a fork to prevent rising.

Preheat your oven to 350°F (175°C) and bake the tart shells for about 15-20 minutes or until they are light golden. Let them cool while you prepare the filling.

In a small saucepan, gently heat the heavy cream over low heat until warm but not boiling. Remove from heat and stir in the white chocolate chips until melted and smooth.

Stir in the vanilla extract and gently fold in the fresh raspberries.

Once the tart shells are cool, spoon the raspberry white chocolate filling into each shell, filling them generously.

Place the filled tartlets in the fridge for at least an hour to set. When ready to serve, garnish with additional raspberries and mint leaves.