Ready In: 30 mins
Prep: 30 mins
Cook: 15 mins
Yields: 48 tartlets
Heat oven to 350°. Working with one round of dough at a time, unroll dough on a lightly floured surface and roll out until slightly thinned. Cut out twelve 2 1/4-inch rounds with a cookie cutter. Repeat with remaining pie dough.
Press rounds into bottom and up sides of each indent of two 12-indent nonstick mini muffin pans. Prick dough with fork and bake for 14 minutes or until golden brown. Remove muffin tins to a wire rack and cool completely. Repeat with remaining dough rounds.
Combine raspberries, sugar and salt in a blender. Puree for about 1 minute or until smooth, then press mixture through a fine mesh strainer into a bowl; discard solids.
Beat heavy cream, sugar and vanilla on high speed for about 2 minutes or until stiff peaks form. Beat in yogurt until just blended. Gently fold raspberry mixture into whipped cream mixture. Spoon 1 tablespoon raspberry mixture into cooled tart shells and chill at least 1 hour before serving.