Make these tart shells ahead of time and fill just before serving.

Sweet Pastry
Combine flour, butter and icing sugar in a food processor, add eggs and mix together (be careful not to overwork) wrap in cling film and chill for one hour. Roll to 5mm, cut into 30mm discs and press into tart tins and bake at 160˚C for 17 min or until golden. These little gems can be made up to one week in advance if kept in an airtight container.

Créme Pâtissérie Filling
In a saucepan combine the milk and vanilla bean seeds. Heat just below the boiling point. Using an electric mixer (with whisk attachment if available) beat the egg yolks and sugar in a large mixing bowl until they lighten in colour. Stir in the cornstarch. Pour about 1/3 of the hot milk into the egg mixture (this is called tempering), whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk and place the saucepan back on the heat. Cook on medium heat, stirring constantly with the whisk, until the mixture comes to the boil. Reduce heat and boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter. Strain the pastry cream into a bowl, place plastic wrap directly on the surface, and chill completely. Can be made up to 3 days ahead.

Assembling the Tarts
Add three cups of whipped cream to the créme pâtissérie and spoon into tart shells, garnish with fresh raspberries.

Makes approximately 32.