Preheat your oven to 350°F (175°C).

Mix the flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs, about 5-7 pulses.

Incorporate the egg yolk and pulse again. Add cold water gradually, one tablespoon at a time, until a dough forms.

Chill the dough by forming it into a disk, wrapping it in plastic, and refrigerating for at least 30 minutes.

Roll out the chilled dough to fit a 9-inch tart pan and trim any excess.

Prepare the shell by lining it with parchment paper and filling it with pie weights. Bake for 15 minutes, then carefully remove weights and bake for an additional 5-10 minutes until golden brown.

Melt the chopped white chocolate with heavy cream in a heatproof bowl, microwaving in 20-second intervals, stirring until smooth.

Combine the cooled chocolate mixture with eggs and vanilla extract, whisking until fully blended.

Pour the filling into the cooled tart shell and bake for 20-25 minutes until set but slightly jiggly in the center.

Decorate by arranging the fresh raspberries on top of the filling once cooled.

Chill the tart in the refrigerator for at least 1 hour to set completely.

Dust with powdered sugar right before serving, if desired.