Raspberry White Chocolate Tartlets: A Heavenly Sweet Bite

In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add the cold water, 1 tablespoon at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Form the Tart Shells:

Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut the dough into circles large enough to fit into your tartlet pans. Gently press the dough into the pans and trim any excess.
Prick the bottoms of the tart shells with a fork and line them with parchment paper. Fill with pie weights or dried beans to prevent the crust from puffing up while baking.
Bake the tart shells for 12-15 minutes, or until golden and crisp. Remove from the oven and let them cool completely.
Make the White Chocolate Filling:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour it over the white chocolate chips in a heatproof bowl. Let it sit for a few minutes to melt the chocolate, then whisk until smooth and creamy. Stir in the vanilla extract.
Assemble the Tartlets:

Once the tart shells have cooled, spoon the white chocolate mixture into each tart shell, smoothing it into an even layer.
Gently press fresh raspberries into the white chocolate filling, arranging them in a decorative pattern.
Chill and Serve:

Refrigerate the tartlets for at least 1 hour, allowing the filling to set. Once chilled, garnish with additional fresh raspberries for a burst of color and flavor.
Serving and Storage Tips: