Preheat oven to 350°F (176°C). Bake tart shells for 15 minutes, let cool.
In a medium bowl combine boiling water and raspberry flavoured gelatin. Stir until dissolved. Add raspberries and stir until combined. Divide into cooled tart shells and refrigerate to set up (Fill ¾ full).
In a medium size pot, combine marshmallows and milk. Stir over medium low heat until marshmallows are melted and combined. Let cool.
In a medium bowl whip whipping cream until soft. Add icing sugar and vanilla extract and whip until stiff. Fold in cooled marshmallow mixture. Top prepared tart shells with marshmallow topping and return to fridge to set (2 hours).
Makes (24) 2” Tarts
Decorate with whipping cream and fresh raspberry if desired.