Preheat the oven to 350°F (175°C) for even baking.

In a mixing bowl, combine all-purpose flour, unsalted butter, granulated sugar, egg, and vanilla extract. Mix until a smooth dough forms.

Transfer the dough into your tart pan, pressing it evenly across the bottom and up the sides.

Bake the crust for 20-25 minutes until golden brown.

Allow the tart crust to cool completely on a wire rack.

In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Gently fold in fresh raspberries into the whipped cream mixture.

Spoon the raspberry whipped cream mixture into the cooled tart shell and spread evenly.

Cover the tart loosely with plastic wrap and refrigerate for at least 1 hour before serving.

Slice the tart into wedges and serve chilled.