See the post on How to make Tart Shells and halve the recipe. Also, see Mini Fruit Tarts for a halved ingredient list. Then, bake the shells and let them cool completely before filling.

Place the fresh or frozen and slightly thawed raspberries and the sugar in a small saucepan. Bring to a simmer and cook for 7-8 minutes, stirring often. Transfer to a jar, cover, and let cool.

Crush the remaining fresh or fully thawed raspberries with a fork and pass through a fine sieve to remove the seeds. Set aside.

Chop the chocolate very finely. Place in a bowl together with the butter. Bring the heavy cream to a boil, then pour it over the chocolate and butter. Stir gently until the chocolate has melted and the mixture is smooth and shiny.

Place 1-2 teaspoons jam in each pre-baked tart shell. Pour the chocolate over the jam. Fill the tart shells to just below the rim. Spoon ½ teaspoon raspberry coulis on top of each white chocolate tart. Swirl the coulis into the ganache using a toothpick.

Place the tartlets in the refrigerator and let the chocolate set. Remove from the fridge 30 minutes before serving.