Step 1: Make the Tart Crusts

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with mini tart pans or muffin liners to make sure the crusts come out easily.
2. Prepare the dough: In a medium bowl, whisk together the flour and powdered sugar. Then, add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the egg yolk and vanilla extract. Mix until the dough begins to come together. If the dough feels too dry, add a teaspoon of cold water at a time until it forms a dough.
4. Chill the dough: Wrap the dough in plastic wrap and refrigerate it for about 15-20 minutes. This helps it firm up and makes it easier to roll out.
5. Roll out the dough: Once the dough has chilled, lightly flour your work surface and roll it out to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles that will fit into your mini tart pans.
6. Press the dough into the pans: Gently press the dough into the pans, making sure the dough is even along the edges. Use a fork to prick the bottom of the crusts to prevent them from puffing up while baking.
7. Bake the crusts: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the crusts are golden brown. Remove from the oven and let them cool in the pan.

Step 2: Prepare the Almond Cream Filling

1. Cream the butter and sugar: In a medium bowl, beat together the unsalted butter and granulated sugar until light and fluffy.
2. Add the egg and extracts: Beat in the egg, vanilla extract, and almond extract until smooth.
3. Stir in the almond meal: Mix in the almond meal until the filling is thick and creamy. It should be smooth with no lumps.
4. Fill the tart shells: Once the tart shells have cooled, spoon the almond cream mixture into each shell, filling them nearly to the top.
5. Bake the tarts: Place the tarts back in the oven and bake for 15-18 minutes, or until the almond cream is golden and set.

Step 3: Add the Fresh Raspberries

1. Cool the tarts: After baking, let the tarts cool completely in the pan before removing them. This will help the filling firm up.
2. Top with raspberries: Once the tarts have cooled, gently place fresh raspberries on top of each tart. Arrange them neatly for a beautiful presentation.