In a microwave, melt white chocolate; stir until smooth. Cool for 1 minute, stirring several times. Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside.
In another small bowl, combine the milk, vanilla and melted chocolate. Add half of the whipped cream; beat on low speed just until combined. Fold in remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.