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["Combine butter, sugar and egg yolk in bowl.", "Beat at medium speed, scraping bowl often, until smooth.", "Ad flour; beat at low speed until mixture resembles coarse crumbs.", "Add cold water, 1 teaspoon at a time, beating until flour is moistened and dough forms when pressed together with hands.", "Press dough evenly onto bottom and up sides of ungreased 10-inch tart pan with removable bottom.", "Cut 1 1/2-inch ""X"" in center of dough with sharp knife.", "Fold dough back and pinch to form 3/4-inch high rim, leaving 2-inch hole in center.", "Press 12x12-inch piece aluminum foil into 2-inch ball.", "Place foil ball in center of hole in crust to hold up edges.", "Refrigerate 30 minutes.", "Heat oven to 400F.", "Prick crust all over with fork.", "Bake 14-17 minutes or until edges are lightly browned.", "Cool completely.", "Remove foil ball.", "Heat 3/4 cup whipping cream in saucepan over medium heat 5-7 minutes or until it just comes to a boil.", "Remove from heat; stir in chocolate chips until completely melted and smooth.", "Pour chocolate mixture into cooled crust.", "Refrigerate at least 2 hours or until set.", "Spoon 1 cup raspberry pie filling over chocolate filling.", "Arrange fresh raspberries over pie filling.", "Brush 1/4 cup additional pie filling over raspberries with pastry brush.", "Refrigerate until serving time.", "Garnish with whipped cream and mint leaves.", "Serve with remaining raspberry pie filling, if desired."]
