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Cream together the softened butter and icing sugar until light and smooth.
Add the ground almonds and cornstarch, mixing until combined.
Incorporate the egg and mix well.
Gradually add the flour and mix until the dough comes together.
Preheat the oven to 160°C.
Roll the dough between two sheets of parchment paper to about 3mm thick. Chill in the freezer for 20-30 minutes until firm.
Using a 5.5cm round cutter, cut out circles of dough.
Place the dough circles on the bottom (outside) of a mini muffin tin, ensuring they are centered.
Bake for 8-10 minutes, or until lightly golden. Let them cool on the tin before carefully removing.
In a microwave-safe bowl, combine white chocolate, butter and heavy cream. Microwave in 20-30 second intervals (low setting), stirring after each interval, until smooth.
Let the ganache cool slightly.
Once the tart shells have cooled, add a small spoonful of raspberry jam to the base of each tart.
Pour or pipe the chocolate ganache on top of the jam, filling to the rim.
Take left over ganache and colour with gel paste in 3 colours. Fill piping bags.
Let the ganache set before serving. Enjoy!