In a bowl, cream together butter and sugar until smooth.

Add egg, vanilla sugar, and a pinch of salt, then mix well.

Gradually mix in flour, kneading gently until a smooth dough forms.

Wrap the dough in plastic wrap and chill for 15 minutes.

Preheat the oven to 220°C (428°F).

Roll out the chilled dough and cut out circles slightly larger than your tart molds.

Press the dough into the tart molds, trimming the edges.

Prick the bottom of each tart shell with a fork.

Bake for 15 minutes or until golden brown.

Let cool completely before adding the filling.

In a bowl, whisk together cream cheese and powdered sugar until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Spoon the cream cheese filling into the cooled tart shells.

Add a small dollop of raspberry jam on top and swirl gently.

Chill for 30 minutes before serving for the best texture.

Enjoy with a cup of tea or coffee!