Preheat the oven to 350 F. Lightly grease the mini tart pans. Set aside.

Combine the Oreo cookie crumbs, sugar, salt, and butter in a small bowl. Stir until the mixture is well combined and paste like.

Press the crumb mixture into the bottoms and up the sides of the prepared pans.

Bake the crusts for 5-8 minutes or until set. Let cool.

Place the bittersweet chocolate in a small heat-safe bowl.

Place cream in a small saucepan and heat over medium heat until it comes to just under a boil.

Pour the cream over the chocolate and let sit for 2 minutes.

Gently stir the chocolate and cream together until fully incorporated.

Spread the ganache over the cooled Oreo crusts. Place the crusts in the refrigerator until ready to assemble the tarts.

Transfer the remaining ganache to a piping bag and set aside until ready to decorate.

Place the raspberries, 1/4 cup of sugar, and water in a small saucepan. Cook the raspberries over medium heat until they break down. Use a flexible spatula to fully break the berries down if needed.

Strain the berries through a fine mesh strainer to remove the seeds. You should have about 1 cup of puree. Cool the mixture to 80-85 F. Add the lemon juice, salt, and remaining 1/4 cup of sugar.

Place the raspberry puree back into the saucepan. Place a medium-coarse strainer into a heat-safe bowl. Add the whole eggs and egg yolks to the raspberry puree, whisking to combine.

Cook the mixture over medium-low heat, whisking constantly, until the mixture has thickened and registers 180 F, about 5 to 7 minutes.

Remove the saucepan from the heat and whisk in the butter, 2 tablespoons at a time, until incorporated. Strain the mixture through the prepared strainer and into the bowl.

Remove the crusts from the refrigerator and immediately distribute the raspberry curd among the 4 tarts, filling each crust to the top.

Bake the tarts at 350 F for 15-17 minutes or until the curd is slightly firm to the touch on the edges and slightly jiggly in the center (similar to a cheesecake). You should be able to lightly touch the edge of the curd with the tip of your finger without leaving a mark.

Transfer the tarts to a wire rack to cool completely before decorating.

While the tarts are cooling, spray the yellow mini M&Ms with the edible gold pearl spray. Let dry.

To decorate, place 6 mini M&Ms onto each tart to make coat buttons. Using the chocolate ganache, pipe a thin triangle at the top right of the tart to make a collar.