Raspberry Cream Tarts

Directions

1. 1
   Preheat the oven to 425°F. Using a 4 1/2 inch round pastry cutter, cut 12 rounds from pie crusts. Line a 12-cup muffin pan with pie crusts. Freeze for 5 mins.
2. 2
   Bake for 8-10 mins or until lightly browned. Cool in pan for 5 mins, then transfer to a wire rack to cool.
3. 3
   Using an electric mixer, beat heavy cream, 1/4 cup of the sugar and the vanilla in a bowl until soft peaks form. Fold in sour cream until combined.
4. 4
   Combine remaining 1/2 cup sugar and 2/3 cup water in a medium saucepan. Stir on low heat for 2 mins or until sugar dissolves. Increase heat to medium and bring to a boil. Boil, uncovered, for 5 mins or until slightly syrupy. Remove from heat. Stir in raspberries.
5. 5
   Spoon cream mixture into tart shells. Top with raspberries. Serve dusted with powdered sugar.