Creating Delicious Raspberry Vanilla Tarts is straightforward if you follow these systematic steps:

Making the Tart Shells

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
3. Add Butter: Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs.
4. Incorporate Sugar: Stir in the granulated sugar.
5. Combine Yolk: Add the egg yolk and cold water. Mix until the dough just comes together.
6. Chill: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for about 15 minutes.
7. Roll Out: On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into circles to fit into tart pans.
8. Fit into Pans: Press the dough circles into tart pans, trimming any overhanging edges.
9. Bake: Prick the bottoms with a fork and bake for 20-25 minutes, until golden brown. Allow them to cool completely.

Preparing the Vanilla Filling

10. Heat Cream: In a saucepan, heat heavy cream and sugar over medium heat until the sugar dissolves. Do not boil.
11. Whisk Yolks: In a separate bowl, whisk the egg yolks and cornstarch until smooth.
12. Temper Eggs: Slowly pour a bit of the warm cream mixture into the egg yolks while whisking constantly. This tempers the yolks and prevents curdling.
13. Combine Mixtures: Gradually add the tempered egg yolk mixture back into the saucepan with the rest of the cream.
14. Thicken Filling: Cook on low heat, whisking constantly until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract.
15. Cool Filling: Pour the filling into a bowl and let it cool to room temperature before adding it to the tarts.

Assembling the Tarts

16. Fill Tart Shells: Once the tart shells are cool, spoon the vanilla filling into each shell, smoothing the top.
17. Chill: Place the filled tarts in the refrigerator for at least 30 minutes to set.
18. Top with Raspberries: Once set, top each tart with fresh raspberries.
19. Dust with Sugar: If desired, dust the tarts with powdered sugar for an added touch of sweetness.