To make the tart shells, beat the butter and sugar till fluffy. Add the eggs and beat till combined.
Add the salt, vanilla and flour. Fold in to combine. If needed, add a tbsp of flour at a time till you get a soft yet slightly sticky dough. I added 1/4 cup flour more.
Wrap in a cling film and allow it rest in the fridge for 30 minutes.
Grease a 12 hole muffin pan really well.
Take out the dough and divide into 12 equal balls. Divide into each hole and using oiled fingers, press it onto the sides to make it a tart shape.
Keep in the fridge for 10 minutes while preheating the oven to 180 degrees.
Poke holes on the tart shells before baking in the oven for 10 minutes.
For making the filling, combine the raspberries and sugar in a bowl and allow it to sit for 10 minutes for juices to release. Mash with a spoon and set aside.
Whisk together the cream, egg, corn flour, sugar, salt and vanilla till smooth. Set aside.
Take out the shells. Spoon equally the raspberry sauce into each of the shells. Then pour the whisked sauce into each of the tarts.
Bake for another 20 minutes till set.
Take out and allow it to cool for 15 minutes. Try to take out of the pans and allow it to cool completely on a cooling rack.
Serve cool topped with a raspberry.
