Preheat oven to 325°F. Line tart molds with Pasta Frolla dough, fill with beans and bake for 20 minutes. Cool completely and unmold.
In a bowl over simmering water, combine cream, yolks, sugar, lemon zest and juice, and vanilla. Whisk until foamy, then add butter in pieces and softened gelatin. Stir until thickened. Chill over ice until cool and thick.
Pour lemon cream into cooled shells and refrigerate until set. Beat egg whites with equal weight of sugar until stiff. Pipe onto tarts with star tip and torch lightly. Serve with raspberry coulis.
