Preheat the oven to 375°F (190°C). If you’re using frozen shells, bake as directed on the package to crisp them up. Pro tip: a little blind bake with beans or rice helps keep shells flat and lovely.

While shells bake, chop chocolate if you’re using chips. A smooth surface equals a glossy ganache, so no wiggly bits here.

In a small saucepan, heat the cream until just simmering. Do not boil; we’re not trying to melt the universe, just chocolate.

Pour the hot cream over the chocolate. Let it sit for 30 seconds, then whisk until silky. Stir in vanilla, salt, and butter if using. The ganache should be shiny and thick enough to coat a spoon.

Fill each cooled tart shell with ganache to near the top. Tap gently to level and release any air pockets.

Arrange raspberries on top in a pretty pattern. Chill in the fridge for at least 1 hour so the ganache firms up.