Step 1: Make the Tart Shells

1. In a food processor or bowl, mix flour and powdered sugar.
2. Add cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
3. Add egg yolk, vanilla, and ice water (1 tablespoon at a time), mixing until dough forms.
4. Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
5. Preheat oven to 350°F (175°C).
6. Roll out dough and press into mini tart pans or a muffin tin.
7. Prick the bottom with a fork, line with parchment paper, and add pie weights.
8. Bake for 12-15 minutes, then cool completely.

Step 2: Make the Vanilla Pastry Cream

1. Heat milk in a saucepan over medium heat until steaming (not boiling).
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour in hot milk, whisking constantly, then return mixture to the saucepan.
4. Cook over medium heat, stirring, until thickened (3-5 minutes).
5. Remove from heat, stir in vanilla extract and butter, then cool completely.

Step 3: Assemble the Tarts

1. Fill cooled tart shells with pastry cream.
2. Arrange fresh raspberries on top in a decorative pattern.

Step 4: Add the Glaze

1. Heat apricot jam and water in a small saucepan until melted.
2. Brush glaze over raspberries for shine.
3. Chill tarts for 30 minutes before serving.