- Transfer the filled tartlets to the refrigerator and chill for 30–40 minutes, or until the ganache is set but still soft and creamy to the touch.
- Once set, arrange fresh raspberries on top of each tartlet. You can cluster them closely for a full berry crown or place them neatly in a circular pattern.
- Add a small mint leaf to each tartlet for a pop of color and a fresh contrast, if desired.
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