Tart Shells:

Preheat oven to 400° F / 205° C. Place a 12-cup silicone tartlet pan on a quarter sheet baking tray.

Unroll shortcrust pastry on a silicone rolling mat.

With a 3-inch round cutter, cut the pastry into 12 discs.

Place discs into silicone tartlet pan cavities, and use your fingertips to pat the pastry into each cavity. (If necessary, you can use a chopstick to push the pastry into the ridges of the mould.) Use a sharp knife to trim any excess dough.

Bake in preheated oven for 15-20 minutes, or until deeply golden brown.

Transfer to a wire rack to cool while you prepare the filling.

Cream Cheese Filling:

In a medium bowl, combine cream cheese, confectioner’s sugar, and vanilla bean paste.  Use a hand mixer to mix on medium speed until well-combined.

Transfer mixture to a piping bag. Pipe cream cheese filling into the cooled tartlet shells, then use a small stepped palette knife to smooth the tops.

Transfer filled tarts to the refrigerator to chill, at least 1 hour.

Fruit Topping:

In a small saucepan, combine lemon juice and jam. Warm gently over low heat. (If desired, you can warm the mixture in the microwave instead.)

Top each tartlet with a raspberry and two cherry halves.

With a pastry brush, apply the jam mixture to the tops of each tart, covering the berry portion only.

Serve immediately.

Store leftover tarts in an airtight container in the refrigerator for up to two days.