Preparation

• Combine flour, cocoa powder, sugar, and salt in a medium bowl and whisk to blend evenly. Add butter and rub in until resembling oat flakes. Add beaten egg, mix, and bring together with hands. Wrap and refrigerate for at least 2 hours or overnight.
• Preheat oven to 350°F for small tarts and 375°F for larger tart. Roll out chilled dough to between ⅛ and ¼ inch thickness, dusting with flour as needed.
• For small tarts, cut out 6-inch rounds and transfer to tart pans, or gently press rolled dough into a larger tart pan. Prick the base with a fork and bake small tarts for 12-16 minutes or larger tart for 15 minutes at 375°F, then reduce to 350°F for 5-10 minutes until matte and dry. Cool on wire racks.
• Place finely chopped white chocolate in a heatproof bowl. In a saucepan, heat cream and salt until just boiling. Remove from heat and pour over chocolate, whisking until melted and smooth. Pour into cooled tart shells and chill for at least 2 hours to set.
• Once set, arrange fresh raspberries on top and decorate with chocolate shavings or curls.