Preheat the oven to 350°F. Using an electric stand or hand mixer, cream the softened butter and sugar for about 3 minutes or until it's light and fluffy.
One at a time, beat the eggs into the mixture, followed by the vanilla extract. In a separate bowl, whisk the flour and baking powder together and add it into the batter. Beat to combine.
Distribute about 2 tablespoons of the batter into each mold of a tart shell pan. Bake the tarts for 15 minutes, or until they turn golden brown. Let them cool for 10 minutes. Remove the shells and set them aside.
White Chocolate Filling
Using a double boiler or microwave, melt the white chocolate. Using a mixer, whisk the cream cheese until smooth. Next, pour the melted white chocolate into the cream cheese and mix to combine.
In another bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form. You can use a mixer or whisk it by hand.
Gently fold the whipped cream into the cream cheese and white chocolate mixture. The final product should have a thick consistency that is very fluffy and tender.
Using a pastry bag, pipe the white chocolate filling into the center of the tarts. Garnish the top of the tarts with raspberries and white chocolate shavings. Serve and enjoy!