Knead the flour, butter, egg, sugar and salt into a smooth dough. Wrap the dough in plastic and chill for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Roll out the dough on a lightly floured surface. Cut out a large heart from the dough. Line a greased heart shape pan with the dough, forming an edge. Pierce the dough several times with a fork. Spread a piece of parchment paper on the dough and cover with dried beans. Bake for 20-25 minutes, until golden brown. Remove from the oven, remove the beans and let cool.
Carefully remove the crust from the pan. Rinse the raspberries and spread over the crust. Prepare the cake glaze according to the package instructions and drizzle over the raspberries. Let cool.
Whip the cream and pour into a piping bag with a star tip. Decorate the tart with the whipped cream and serve.