Prepare the Almond Tartlets:

1. Mix the dough: In a mixing bowl, cream together butter and sugar until light and fluffy. Add egg and almond extract and mix until combined.
2. Gradually add almond flour and mix until a dough forms.
3. Press the dough into individual tartlet molds, covering the bottom and sides evenly. Prick the bottoms of the shells with a fork and chill in the fridge for 30 minutes.
4. Preheat the oven to 350°F (175°C) and bake the tartlet shells for 12-15 minutes, until lightly golden. Allow to cool completely.

Make the Raspberry Jelly:

1. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and release their juices.
2. Strain the mixture through a fine mesh sieve to remove seeds.
3. Sprinkle gelatin over the raspberry liquid and let sit for 5 minutes to bloom.
4. Heat the mixture again until the gelatin dissolves completely, then remove from heat and allow to cool slightly.

Prepare the Ultra-Vanilla Pastry Cream:

1. Heat milk and vanilla bean (seeds and pod) in a saucepan over medium heat until steaming.
2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
3. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat and stir in butter and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap to prevent a skin from forming, and refrigerate until cold.

Assemble the Tartlets:

1. Spoon a layer of raspberry jelly into each cooled tartlet shell.
2. Top with a generous dollop of vanilla pastry cream.
3. Refrigerate the assembled tartlets for at least 1 hour before serving.