Mix all crust ingredients but butter and egg. Add butter and knead until you have broken down the butter and you get a fine crumbly mixture. Add the egg and knead until you get a nice and soft cookie dough.
Place in the fridge for 30 minutes. Meanwhile, heat the oven to 180 degrees Celsius.
Roll our the dough and place it in six greased loose bottom mini pie dishes. Prick each with a fork a few times. Cover with baking paper and rice or raw beans to weigh down the dough. Bake for 15 minutes, then remove the rice and baking paper and bake for extra 10 minutes until slightly brown.
Let the crust cool down completely and, in the meantime, heat the raspberries on medium heat until they turn into sauce. Remove from heat.
Heat the whipping cream just below boiling and pour it over chopped chocolate. Let sit for a few minutes and stir well to get a silky ganache. Add vanilla and mix well.
To assemble the tarts, pour a tablespoon or two of raspberries on the bottom and cover with the ganache. Sprinkle with fleur de sel if you like the flavor or just with some crushed hazelnuts. Refrigerate for a few hours.
Take the tarts from the fridge an hour before serving and serve with some whipping cream.