Pre-heat your oven with the BAKE only option to 170 C (350 F)
To make the pastry dough add 1 cup of all-purpose flour to a bowl, along with a ¼ teaspoon of sea salt and 3 tablespoons of extra virgin Spanish olive oil, using a fork mix everything together until you get a grainy texture, then add ⅓ cup cold water and mix until you form a dough, then shape it into a ball
Add some parchment paper to a flat surface, sprinkle with a little all-purpose flour, add the ball of dough on top and roll it out until you reach a thickness of about ⅛ of an inch, using a standard glass or bowl with a 3 inch diameter push down on the dough to get 6 circular doughs from the rolled out dough
Using a 6 count muffin tin, grease the inside of each hole with a little extra virgin Spanish olive oil and start molding each piece of dough into the muffin tin, until all six are molded in, add to the oven between 18-20 minutes
Meanwhile, add 1 cup of fresh raspberries to a sauce pan, along with 2 tablespoons of white sugar and ½ teaspoon of fresh lemon juice, heat it with a medium heat and cook between 3-4 minutes, until all the sugar dissolves and you form a thick puree, add the puree to a sieve with a bowl underneath, using a spoon push down on the mixture, you should end up with just the seeds in the sieve and the puree in the bowl, set the puree aside and discard the seeds
To make the homemade whipped cream, add 1 cup of chilled heavy whipping cream to a large bowl, 1 tablespoon of powdered sugar and 1 teaspoon of vanilla extract, whisk until stiff peaks form, between 4 to 5 minutes, set in the fridge
Once the pie crust is cooked, remove from the oven and let them rest between 5-10 minutes
Meanwhile heat a sauce pan with some water until boiling, then add a bowl that sits on top of the sauce pan, add a ¼ cup of chocolate chips and 1 tablespoon of organic milk into the bowl, mix and cook for about 3 minutes, until the chocolate is melted
Evenly distribute the melted chocolate into the 6 tartlets, then evenly distribute the raspberry puree on top of the chocolate, top each one off with a generous helping of the homemade whipped cream and garnish each tartlet with a fresh raspbery