White chocolate, vanilla and raspberry tart

Im on a bit of a pastry binge. Or, I should say, I was. This tart was in fact made weeks ago, before I was flung back into the eddies of student life, but its deliciousness lives on!Excuse the dramatics, but it is indeed a lovely, lovely tart. Made even lovelier by the new vanilla bean paste I bought - all the wonders of real vanilla pods, but in a jar! Its the best thing since sliced bread, I swear. I have been going a little overboard with it though, Im not sure porridge really benefits from it.1 quantity sweet pastry dough, from this recipe at Smitten KitchenWhite chocolate and vanilla creme patisserie (makes enough to fill 3 tartlet shells)40g caster sugar25g cornflour1 tsp vanilla bean paste110ml milk1 egg yolk25g unsalted butter, chopped25g white chocolate, chopped75ml double creamin a saucepan, whisk together the sugar, cornflour, and vanilla, add the milk, a little at first and then the rest of it, whisking together until the mix is smooth , then add the egg yolk and mix again.Over a medium heat, bring the mix to the boil, whisking constantly to ensure it stays smooth. Once the mix has reached the boil, remove from the heat and pour into a bowl, cover the top with cling film and chill until cold.Once cold, whip together with the double cream and return to the fridge until youre ready to use it.Roll out the pastry, line the tartlet tins, prick with a fork and place in the freezer for 30 mins. Bake at 190C until golden, around 15 mins. Once the tarts have cooled, fill with the creme patisserie and top with fresh raspberries.