Pulse flour, salt, and butter in a food processor until the mixture looks like breadcrumbs.
Add egg yolks and sugar, pulsing until a dough forms, adding cold water if necessary.
Wrap the dough in cling film and chill in the fridge for 30 minutes.
Preheat your oven to 200°C.
Roll the dough on a floured surface to fit a 25cm tart tin and line the tin.
Cover pastry with greaseproof paper and baking beans, then bake for 15 minutes.
Remove paper and beans, then bake for another 5 minutes until lightly browned.
Boil double cream, vanilla extract, and sugar slowly in a pan.
Pour hot cream over dark chocolate and butter pieces, whisking until smooth.
Pour the filling into the tart case and chill in the fridge for 2 hours.
Heat half the single cream with the vanilla pod until warm, then remove the pod.
Stir in white chocolate until melted, followed by the remaining cream.
Serve tart wedges with white chocolate sauce, raspberries, and mint.