1. Preheat oven to 450°.
2. Cut 4 (4 ½") circles from each crust.
3. Carefully press crusts into the bottom and up the side of 8 (4") ramekins; prick the bottom of each crust several times with a fork.
4. Arrange ramekins on a rimmed baking sheet; bake in preheated oven until lightly browned (5-6 min.).
5. Remove from oven; cool crusts in ramekins on a wire rack.
6. In a small saucepan, bring cream barely to a boil over low heat.
7. Place chocolate chips in a medium mixing bowl; pour hot cream over chips, stirring until chips are melted and completely combined.
8. Divide chocolate mixture among ramekins; refrigerate, covered, for at least 1 hr. (up to 24 hrs.).
9. Bring to room temperature before serving; top tartlets with raspberries and fresh mint.

Variation: For Chocolate Salted Caramel Tartlets, omit the raspberries and mint leaves; drizzle finished tartlets with melted caramel and sprinkle lightly with sea salt.