Raspberry Lemon Cream Tarts

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2 whole 9-inch Pie Crust, Uncooked

1 can Sweetened Condensed Milk (14 Oz)

3 whole Egg Yolks

2 Tablespoons Lemon Zest

½ cups Fresh Lemon Juice

1 1/2 cups fresh raspberries

1 1/2 cups Heavy Whipping Cream

¼ cups Powdered Sugar

1 teaspoon Vanilla Extract

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