Put the milk and vanilla in a saucepan. Heat until it is just piping hot.
Put the sugar, flour and egg in a mixing bowl and whisk.
Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk.
Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick for 2 minutes.
Pour into a bowl, cover with cling film and chill in the fridge until cold.
Once cold, pour in the double cream, while whisking constantly. Spoon the cream pastry into the tart cases and chill in the fridge.
To make the raspberry glaze, heat the YV Fresh raspberry jam (recipe here) in a saucepan with a tablespoon of water and whisk to combine.
Transfer it into a bowl
Arrange the YV Fresh raspberries standing upright on the cream pastry and brush the warm glaze over the top.