1 1/2 cups , plus 2 tablespoons flour
1/4 cup plus 3 tablespoons sugar
7 tablespoons cold butter, cut into pieces
2 eggs, beaten
Combine the flour and sugar into a food processor bowl fitted with a metal blade, pulse a couple of times to combine. Add butter chunks and pulse until a coarse meal is formed. Add eggs and process just until dough begins to form. Remove and form into a disk , wrap and chill for at least 2 hours.
Preheat oven to 400 degrees.
Butter 8-10( 31/2 -4 inch ) tartlet pans. Remove dough and roll to a thickness of about 1/8 inch thick and lined each tartlet pan. Place lined pans into freezer for at least 30 minutes. Remove from freezer and prick bottoms with fork. Line each pan with buttered foil and place pie weights in each pan. Bake for about 15 minutes , remove foil and continue until golden.
Place on cooling rack , let cool and remove pans from shell.
2 cups milk
1 vanilla bean , split
1/2 cup sugar
5 egg yolks
3 tablespoons flour
3 tablespoons cornstarch
1 tablespoon butter
Combine milk, vanilla bean and half the sugar in a large saucepan over medium heat and bring to boil. Meanwhile in a bowl , whisk the egg yolks and remaining sugar until they turn pale yellow and form a ribbon when dropped from a whisk, about 5 minutes. Sift flour and cornstarch into egg mixture and mix until blended.
Remove vanilla bean from hot milk mixture and gradually whisk into the egg mixture. Whisk until blended and return to saucepan and bring to boil over medium heat, stirring constantly. Boil , whisking for 2 minutes. Stream cream into mixing bowl. Dot surface with tablespoon butter and stir until melted. Cover top of cream with plastic wrap and allow to cool on rack, then refrigerate until needed.
3 cup fresh raspberries
Powdered sugar for dusting
Fill when ready to eat. Fill shell with pastry cream and top with berries then dust with powdered sugar.