Instructions

1. Preheat oven to 425°F
2. Combine cornstarch and cold water in a small saucepan until smooth
3. Stir in sugar and raspberries and cook and stir over medium-low hear until thickened, about 10-15 minutes. Allow mixture to cool
4. Spoon filling evenly into tart shells, filling each no more than 2/3 full and bake at 425°F for 10 minutes
5. Reduce heat to 325°F and bake for an additional 15 minutes or until pastry is golden brown
6. Remove from oven and cool, in pans, for 15 minutes
7. Remove form pans to cooling racks to cool completely