In a mixing bowl, combine all-purpose flour and powdered sugar, then cut in chilled, cubed unsalted butter until the mixture resembles coarse crumbs.

Add in a large egg yolk and a few tablespoons of cold water, mixing until the dough comes together.

Wrap it in plastic and refrigerate for 30 minutes to firm up.

Preheat your oven to 350°F (175°C).

On a lightly floured surface, roll the chilled dough to a thickness of ¼ inch.

Use a round cutter to cut circles that fit your tartlet pans.

Gently press the dough into each pan, ensuring no holes form.

Place the tart shells into the oven and bake for 15-18 minutes until golden brown.

Remove from the oven and allow the shells to cool completely in their pans.

In a saucepan, combine heavy cream, granulated sugar, and vanilla extract over medium heat, whisking continuously until the mixture begins to simmer.

Dissolve cornstarch in a bit of cold water and stir it into the simmering cream, cooking for 2-3 minutes until thickened.

Once the vanilla cream has thickened and cooled slightly, carefully spoon it into each cooled tart shell.

Use a spatula to smooth the top of the cream.

Take fresh raspberries and gently press them into the vanilla cream filling of each tart.

Arrange them to sit securely within the cream.

Cover the filled tarts with plastic wrap and refrigerate for at least 1 hour.

Garnish each Vanilla Cream Tart with a sprinkle of powdered sugar and fresh mint leaves.

Enjoy your deliciously delightful dessert!