Mini Chocolate Raspberry Tarts

For Pastry Tart Shells:

In the bowl of a food processor, combine flour, sugar and salt; pulse twice to mix. Add butter pieces and pulse for 20 seconds, or until pea-size crumbs form. While pulsing, add the beaten egg yolk mixture; pulse until large, moist crumbs form. Do not over process.

On a lightly floured work surface, turn dough out. Shape the dough into a ball and divide into quarters. Shape each quarter in a flat, 5-inch disc. Cover each disc with plastic wrap and refrigerate for 1 hour or more.

Position oven rack in the center of the oven. Preheat oven to 375º F.

Working with one dough disc at a time, roll out dough to a thickness of 1/4-inch. Using a glass or a 3-inch round cutter, cut out 24 rounds. Transfer rounds to a mini-muffin pan. Using your fingers, press the dough into each well, trimming dough if needed.

Bake for about 20 minutes, or until the pastry shells are crisp and golden. Cool shells in the pan on a wire rack for 5 minutes. Remove shells from pan and continue cooling.

For Chocolate Pastry Creme:

In a medium bowl, whisk eggs with the sugar, flour and cornstarch. Set aside.

In a small saucepan over medium-high heat, bring vanilla and milk to a boil. Slowly add hot milk to egg mixture to temper. Once tempered, add egg mixture back into the sauce and cook over low heat until thickened to the consistency of pudding. While the you are waiting for the pastry cream to thicken. Heat the cream and chopped chocolate in a small saucepan over medium high, stirring until the chocolate is melted and smooth. Remove the pastry cream from heat; add the chocolate mixture to the thickened pastry cream, stirring to incorporate. Cover with plastic wrap and chill in the refrigerator.

To Assemble: