To make the pastry, crumb together by hand the butter in to the flour. Add the sugar. Mix in the egg and enough milk to form a soft dough. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.
Preheat oven to 200°C. Divide dough into 4 portions. Line 8cm fluted tart tins with removable bases with pastry. Place in the fridge for 30 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Remove from oven. Reduce temperature to 150°C.
Meanwhile, combine the white chocolate and cream in a saucepan over low heat. Cooking, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
Whilst cooling, make the raspberry coulis- tip all of the coulis ingredients into a frying pan and heat until the raspberries start to break down.
Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips.
Add the eggs and vanilla to the chocolate mixture and gently whisk to combine. Pour evenly among the pastry cases. Bake in oven for 15-20 minutes or until just set. Remove from oven.
Place the tartlets on serving plates and add coulis to serve.
100g Cadbury white chocolate baking block, chopped
150ml thickened full cream
1 egg, lightly whisked
1/4 teaspoon vanilla extract
112g plain flour
½ large egg
1tbsp of icing sugar