For the sweet pastry, combine the butter, icing sugar and almond meal in a large bowl and bind together using your hands. Add the eggs and knead well. Sift in the flour, then add the and vanilla seeds, and knead until well combined. Wrap in plastic film and chill in the fridge for 20 minutes (this will make it easier to handle).
Remove from fridge and roll out the pastry to 5 mm thickness, place over 12 x 4cm tart moulds or 24 x mini muffin tins and gently press the pastry into each mould. (if using tart moulds you will need to do 2 batches). Place in the fridge to rest for 30 minutes.
Preheat the oven to 180ºC
Fill the tart shells with baking paper and rice or baking weights and blind bake for 12 minutes. Remove the rice and bake for a further 7 minutes or until the pastry is golden brown. Leave to cool to room temperature. (The pastry must be completely cool before adding the crème patisserie)
Meanwhile, for the crème patisserie, whisk the egg yolks, egg and sugar in a large bowl until pale in colour. Add the flours sifted and mix well. Bring the milk and vanilla seeds to the boil in a medium saucepan, then add to the egg mixture, whisking to combine. Return the mixture to the saucepan and place over medium heat, whisking continuously for 5 minutes or until thick. Remove from the heat, transfer to a clean bowl, cover the surface with cling film and place in the fridge to cool.
When cold, whisk the crème patisserie until smooth, then fold in the whipped cream.
Pipe the cream into each cooled pastry shell. Top with raspberries and serve.