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|Yield:||18 mini tarts|
Preheat the oven to 325°F. Spray your square mini pop up tart pan with cooking spray.
Place the flour, sugar, butter, vanilla, baking powder, egg yolk and salt in the bowl of your stand mixer. Blend on medium speed until a soft smooth dough forms, about 1-2 minutes.
Divide the dough into 18 equal pieces. Take 12 pieces and press the dough evenly into the 12 squares. Press the dough into the bottom of the pan only, do not press up the sides. Bake for 10-12 minutes until lightly browned. The sides will have risen up slightly and the crust will appear lightly crackled.
Remove from the oven and cool slightly. Use the pop up bottoms to press the shells out of the pan. Repeat with the remaining 6 pieces of dough for a total of 18 shells.
Mix together the dry mousse mix and the cool water. Stir well and set aside briefly. Add the sugar to the cream and whip to soft peaks. Stir 1/3 of the cream into the mousse mixture to lighten it. Add all of the cream/mousse mixture to the remaining soft cream and beat for an additional 30-40 seconds until thickened.
To Assemble Tarts: Fill each tart shell with 2 teaspoons of pastry cream. Spread the cream level with a butter knife or offset spatula. Let chill for 5 minutes to set.
Use a teaspoon cookie scoop dipped in cool water to scoop small portions of raspberry mousse on top of each cream filled tart. You may also use a pastry bag to pipe the mousse onto the cream if desired. Drizzle each tart with chocolate ganache or sprinkle with chocolate jimmies or flakes. Chill before serving, and refrigerate any leftovers.