Directions:

1. Combine the butter, icing sugar and almond meal in a large bowl and mix with your fingers until well combined.

2. Add the egg, vanilla seeds and flour and mix to a dough.

3. Press into a ball and cover with plastic wrap.

4. Chill in the refrigerator for at least 20 minutes and as long as overnight. 

5. Butter a mini tart tin or use the bottom of a cupcake pan.

6. Roll the pastry out to 5 mm thick on a lightly floured work surface. Use an upside-down tart tin to cut out 24 cicles of pastry.

7. Lay the circles in the tins and press gently to extend the pastry up the sides of the tins.

8. Preheat the oven to 170°C.

9. Bake the tart shells for 10 minutes, or until golden.

10. Leave to cool to room temperature.

11. Place fresh raspberries in into cooked tart crust.

12. Dust tarts with powdered sugar.

13. Enjoy!