In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the powdered sugar, vanilla, and salt and beat for 2 more minutes. Lastly, add the flour and mix on low speed until fully combined.

Press the dough into a 10 inch tart pan with your hands. It also helps to use a small piece of parchment paper to press the dough into a smooth, even layer.

Place the tart pan in the fridge to chill for 30 minutes.

While the dough is chilling, preheat the oven to 325 degrees F.

Dock the crust with the tines of a fork, then place on a baking sheet and bake for about 30 minutes or until it is an even golden brown. It should have puffed up slightly, so once it's removed from the oven immediately press it with the back of a spoon into an even layer. Set aside to cool.

Just before you're ready to assemble the tart, make the ganache.

In a small saucepan over low-medium heat, bring the heavy cream to a simmer or about 190 degrees F. Remove from heat and immediately add the chocolate and butter. Gently stir to combine with a rubber spatula or use an immersion blender for a smoother consistency.

Spread the raspberry preserves onto the cooled shortbread crust.

Pour the ganache on top and gently spread into an even layer. Place in the fridge until set.

Once set, remove the tart from the pan and place on a serving plate. Top with fresh raspberries and mint leaves, and enjoy!