Pulse together the flour, powdered sugar, and salt in a food processor until combined. Add the cold, cubed butter and pulse until it resembles coarse crumbs. Incorporate the egg yolk and ice water until the dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the chilled dough to about 1/8-inch thick and press into tart molds. Poke holes with a fork and bake for 12-15 minutes until lightly golden. Cool completely.

In a mixing bowl, combine goat cheese and cream cheese and beat until smooth. Add honey or maple syrup, vanilla extract, and lemon zest, blending until well incorporated. Fill the cooled tart shells generously.

In a saucepan, combine raspberries, sugar, and lemon juice over medium-low heat, stirring occasionally until the raspberries soften (about 5 minutes). If using, stir in cornstarch before removing from heat to thicken. Let cool.

Spoon the cooled raspberry mixture over the goat cheese filling. Garnish with fresh mint and drizzle honey on top. Dust with powdered sugar if desired.