Chocolate Raspberry Tarts

For the crust:
In the bowl of a stand mixer fitted with a BeaterBlade or flat paddle attachment, combine ingredients until fully combined and no traces of dry ingredients remain. Wrap well with plastic and chill for 30–60 minutes.

Divide dough equally between 6 individual tart pans (4 1/2 inches in diameter) with removable bottoms and press evenly across bottom and up sides. Chill for at least 15 minutes (or up to several days if wrapped well with plastic).

Preheat oven to 325ºF and line chilled tart shells with parchment paper filled with beans, rice, sugar, or pie weights. Place filled tart shells on silpat-lined sheet pan and bake for 10–15 minutes, or until sides of the tarts are set. Remove parchment and return empty shells to oven to continue baking for another 10 minutes or until the bottom crust is set. Allow tart shells to cool until while you make the filling.

For the filling:
Place chopped chocolate in a heat-safe bowl; set aside. In a medium heavy-bottom saucepan, heat cream and butter until just before it reaches the boiling point (small bubbles will form around the edges). Remove cream/butter mixture from the heat and pour over chocolate. Let the chocolate and cream steep together for 2–3 minutes. Add espresso powder and pure vanilla extract; whisk gently until smooth and shiny. Divide filling between tart shells, leaving 1/4-inch space at the top of each shell. Chill for at least 15 minutes before adding berries.

To serve, top with fresh raspberries and sprinkle with confectioners sugar. Carefully remove sides of tart pan and garnish with fresh mint.