Mix egg yolks with sugar and corn starch in a mixing bowl.
Heat milk to barely a simmer with scraped vanilla bean and lemon zest.
Slowly whisk hot milk into yolk mixture and then transfer back to pan.
Continue cooking on medium heat until the mixture thickens.
Cool in an ice bath immediately
For Tart Shells
Blend cookies until they become a powder
Mix with butter
Whisk eggs and add to cookie mixture
Spray tart shells with a nonstick spray
Add 1/3 cup mixture to each mold, form to sides until even all around
Bake at 350 degrees for about 8 minutes
Cool and unmold
For Raspberry Sauce
Combine in a pan and simmer until reduced by 1/3
For Whipped Cream
Combine ingredients in a mixing bowl and whisk until you achieve stiff peaks
To Assemble
Spoon raspberry sauce onto a plate. Place baked tart shell on top and then fill the tart with pastry cream. Top with whipped cream and decorate with fresh raspberries as desired.