Whisk together the butter, sugar, almond essence and egg in a bowl for one minute. Sieve in the flour and ground almonds and stir gently. Bring it to a ball shape and wrap the dough in clingfilm and place in the fridge to chill for at least two hours.
For the Lemon Curd:
Place the egg yolks, sugar, butter, lemon juice and zest in a bowl. Place the bowl over a saucepan of simmering water and whisk occasionally until the curd has thickened. Remove from the heat and allow to cool completely.
For the Crème Chantilly:
To make the Chantilly cream, whisk the fresh cream until it forms thick folds. Stir in the vanilla seeds from the sliced pod and the sieved icing sugar. Leave to chill in the fridge.
For the Autumn Berries:
Place the sugar and water in a heavy based saucepan with the vanilla pod (or extract). Bring to the boil on a medium to high heat until the sugar dissolves and cook for two minutes. Pour the syrup over the raspberries and stir gently, then set aside to cool.
To Make the Tartlets:
Pre-heat the oven to 180ºC/Gas 4. Grease 4 individual tartlet moulds (or one medium sized tart tin). Roll the chilled pastry on a floured surface and line each of the tartlet tins with the pastry and chill them in the fridge for another 20 minutes for best results.
Bake the tartlets in the pre-heated oven for 12-15 minutes until the pastry is a pale golden colour and remove and leave to cool. Divide the lemon curd between the four pastry cases and spread the mix evenly.
Place the tartlet on a plate with a spoonful of the poached raspberries and some crème chantilly.