Make the crust: In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again to combine. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

1. Preheat the oven to 350°F (175°C). Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness. Use a tartlet pan or a muffin tin to press the dough into the tart molds. Trim any excess dough from the edges.
2. Bake the crust: Line the tart shells with parchment paper and fill them with pie weights or dried beans to prevent the dough from puffing up during baking. Bake for 15-18 minutes, or until the crusts are golden brown. Remove the parchment paper and weights, then bake for an additional 5 minutes to ensure the bottom is crisp. Let the crusts cool completely before filling them with the mascarpone cream.
3. Prepare the mascarpone cream: In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy. You can use an electric mixer for quicker results. Once the crusts have cooled, spoon the mascarpone cream into each tart shell, spreading it evenly to fill the base.
4. Assemble the tarts: Arrange the fresh raspberries on top of the mascarpone cream, creating a beautiful pattern. Drizzle with honey for added sweetness if desired, and garnish with fresh mint leaves.
5. Serve: Chill the tarts in the refrigerator for about 30 minutes before serving, allowing the cream to firm up and the flavors to meld.