For The Crust:

1. Mix together all ingredients for the short crust. It is necessary that the butter is cold. Knead with your hands for about 4 minutes until you can form one solid ball.
2. Wrap the ball in plastic wrap and put it in the fridge for 30 minutes.
3. After the 30 minutes, preheat the oven to 345 °F / 175 °C. Then coat the muffin tin with butter and press the dough into it. Transfer them to the oven and bake for about 20 minutes or until they are lightly golden brown.
4. When the crust is done, take it out of the oven and take them out of the baking tin immediately. Carefully flip around the baking tin and lightly knock it on your kitchen counter until they start to come out.

For the Raspberry Filling:

1. Take a small pan and add the ingredients for the raspberry filling to it. Put on medium/high heat and whisk often. When the sugar starts to dissolve, turn down to low/medium heat. Keep stirring until everything is well combined.
2. Take off the stove and set aside.

For the White Chocolate Whipped Cream:

1. Melt the chopped white chocolate in a water bath. Stir constantly until its fully melted. Let it cool for 5 minutes.
2. Now, whip the cream. When it is stiff, add the whipped cream stabilizer and whip for another minute.
3. Take the whipped cream and pour the white chocolate over it, carefully combine everything with a spoon.

For Decorating:

1. Take the short crust cups and pour about 2-3 tablespoons of raspberry filling in each of them.
2. Then, take a piping bag and fill in the white chocolate whipped cream.
3. Grate white chocolate and sprinkle over it, take a raspberry and put on top.